Question

The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is.

Answer 1

Vitamin B12

When the milk's lactic acid and casein protein react, vitamin B12 is produced along with an increase in the value of other nutrients. One of the most crucial components in our diet is vitamin B12. Megaloblastic anemia, which can result from a vitamin B12 deficiency, makes its sufferers easily fatigued.

The B12 vitamin assists the body's neurological and cardiovascular systems by maintaining the health of blood and nerve cells. Additionally, it aids in the development of DNA and genetic material in each and every body cell. Additionally, it alters the DNA of the cells and causes genetic material to be malformed.

Here is another question with an answer similar to this about vitamin B12 deficiency: brainly.com/question/28214348

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