Question

Assertion: Streptococcus thermophilus increases nutritional value of milk.
Reason: Curd and yoghurt have higher vitamin content than milk.
A. If both assertion and reason are true and reason is the correct explanation of assertion.
B. If both assertion and reason are true but reason is not the correct explanation of assertion.
C. If assertion is true but the reason is false.
D. If both assertion and reason are false

Answer 1

Hint: Streptococcus thermophilus is a probiotic bacteria strain. These are "friendly" bacteria that reside in our digestive, urinary, and genital systems without causing illness. Streptococcus thermophilus is widely used in the fermentation of dairy products such as yoghurt. It's also used in some dietary supplements.

Complete answer:
Streptococcus thermophilus belongs to the lactic acid bacteria group of bacteria. Lactic acid bacteria are present in fermented foods like yoghurt and cheese. Streptococcus thermophilus is used as a "probiotic," which is the opposite of antibiotics.
"Friendly" bacteria like Streptococcus thermophilus will help us digest food, consume nutrients, and fend off "unfriendly" microbes that can cause diseases like diarrhoea.
Yogurt, like milk, is high in calcium and protein. It also contains iodine, vitamins D, B2, and B12, as well as zinc.
However, yoghurt is more nutritious than milk. The fermentation process makes it easier to digest, allowing nutrients to be absorbed more quickly into the body.
So we can see Streptococcus thermophilus converts milk to curd and increases its nutritional value too.

So, both assertion and explanation are correct and it is the correct statement so, Option B is the correct answer.

Note:
The function of Streptococcus thermophilus is to convert lactose, the sugar found in milk, into lactic acid. The rise in lactic acid transforms milk into the gel-like consistency that distinguishes yoghurt.