Question

Study the following flow chart depicting the formation of curd from milk, identify the missing parts X and Y
Milk is obtained with card-- Growth of LAB--Production of X-- Improved nutritional quality due to increased Y-- coagulation and digestion of milk protein
a) X- Gluconic acid, Y- Vitamin B1
b) X- Lactic acid, Y- Vitamin B2
c) X- Lactic acid, Y- Vitamin B12
d) X- Citric acid, Y- Vitamin C

Answer 1

Hint: After the incubation period, this acid is produced in the presence of the bacterium Lactobacillus trichodes. And their nutritional value is increased by adding the vitamins which are present in fishes, milk, eggs and other foods etc.

Complete answer
Let’s discuss the given options and find the correct answer.

When carbon and glucose go through oxidation, it forms an antiseptic carboxylic acid known as gluconic acid. It is also called dextronic acid or D-gluconate. It tastes sour in nature and present in many foods like wine, juices etc. Riboflavin or Vitamin B2 is fat soluble and dissolved in water. It helps in supplying energy in the whole body.
Lactic acid is an organic acid which is white in solid state and miscible in water. In Presence of the bacterium Lactobacillus trichodes, it forms and as a result it produces curd. When Vitamin B2 is added on it, the nutritional value is decreased.
After the incubation of milk, LAB will start to grow and it produces lactic acid. When Vitamin B12 is added on it, the nutritional value is increased.
Citric acid, a weak organic acid, found in citrus fruits. If it is added in milk, it becomes rough and decreases the nutritional level. It is used as a flavoring agent and also as a preservative in many foods and drinks.

Hence, the correct answer is option C: X- Lactic acid, Y- Vitamin B12.

Note:If the milk is not obtained carefully curd will not be produced. Milk protein is first coagulated and then digested. Here, the nutrition quality is enriched by adding vitamin B12 and healthy curd will be produced.