Question

The conversion of milk into curd by LAB increases the nutritional value by producing ________.

• A. Vitamin A
• B. Vitamin B$_{12}$
• C. Vitamin C
• D. Vitamin D

Hint:

This is a direct and very frequently asked standard textbook line. LAB primarily increases Vitamin B$_{12}$ and also functionally checks disease-causing microbes in the stomach.

Answer 1

The Correct Option is B

Step 1: Understanding the Problem:
Lactic Acid Bacteria (LAB), such as {Lactobacillus}, are responsible for fermenting milk into curd. This process not only changes the physical state of the milk but also enhances its nutritional profile.
Step 2: Approach and Formula:
Recall the specific vitamin synthesized by LAB during the coagulation and partial digestion of milk proteins.
Step 3: Detailed Explanation:
During the fermentation process, Lactic Acid Bacteria produce lactic acid, which coagulates and partially digests milk proteins (casein).
Alongside this, the metabolic activities of LAB synthesize a significant amount of certain vitamins, most notably Vitamin B$_{12$} (Cyanocobalamin).
Thus, curd is nutritionally superior to raw milk specifically due to its significantly higher Vitamin B$_{12}$ content, which is essential for nerve function and blood formation.
Step 4: Final Answer:
The correct option is Vitamin B$_{12}$.