The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is:
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(c) Microorganisms such as Lactobacillus and others commonly called Lactic Acid Bacteria (LAB) grow in milk and convert into curd. During growth, the LAB produce acids that coagulate and partially digest the milk proteins. A small amount of curd added to the fresh milk as inoculum or starter contain millions of LAB, which at suitable temperature multiply, thus, converting milk to curd, which also improves its nutritional quality by increasing vitamin- 
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