1. Vitamin D 2. Vitamin B ₁₂ 3. Vitamin A 4. Vitamin E

Conversion of milk to curd improves its nutritional value by increasing the amount of

1. Vitamin D

2. Vitamin B\(_{12}\)

3. Vitamin A

4. Vitamin E

Doubtly Asked 30 Oct 2026 NEET UG 2018 Practice test neet Save WhatsApp Report

Best answer

Answer: 2. Vitamin B\(_{12}\)

Key idea: Lactic acid bacteria (LAB) turn milk into curd.

LAB also add to the nutritional value of curd by increasing vitamin B₁₂ content. Vitamins A, D and E are not increased in this way.

Answer: option 2.

Doubtly AI · 30 Oct 2026 AI-generated · not yet verified Report

Was this answer helpful?