Assertion: Lactobacillus increases nutritional value of curd.\ Reason : Lactic acid bacteria produc

Question

Assertion: Lactobacillus increases nutritional value of curd.\ Reason : Lactic acid bacteria produce acids that coagulate and partially digest the milk proteins.\

Professor PC Thomas Classes · Answer

(b) : Microbes have been used for long time in production of dairy products like curd, yogurt, cheese, etc. Yogurt is produced by curdling of milk with the help of lactic acid bacteria which produces acids that coagulate and partially digest the milk proteins. LAB improves nutritional quality of curd by increasing vitamin $\mathrm{B}_{12}$.