My favourite Sunday brunch of chole bhature and my biology teacher, Abhilipsa madam, are connected in a surprising way. You might be wondering how! Well, it’s all thanks to Abhilipsa madam, who introduced me to the magical world of microbes.
I had always wondered at how milk magically transforms into curd, but I had never really gave a thought at the science behind it. My teacher explained that this transformation is the work of bacteria, particularly Lactobacillus. These microbes feast on lactose in the milk, producing lactic acid that thickens the milk into curd. It was like discovering a hidden magic trick!
I realized that this microbial magic extends to many of my favorite dishes. Take chole and bhatura, for instance. The fluffy bhatura owes its lightness to yeast, a type of microbe that ferments the dough. And idlies are also a product of microbes. The fermentation process involves bacteria and yeast, which help the batter rise and give idlies their spongy texture. The man who got this secret out to the world is Louis Pasteur who discovered Fermentation.
Louis Pasteur who was born in France in 1822 was a very curious man. His journey into the world of science led him to uncover some amazing secrets about fermentation.
Pasteur discovered something very beautiful and interesting. He realized that tiny microbes were causing the fermentation process, which made the wine and beer taste bad.
He developed a method called pasteurization, where liquids are heated to kill the harmful microbes, but not so hot that it changes the flavour. This simple but effective process helped keep wine, beer, and milk fresh and tasty for a longer time. Now I know why my Mom boils the milk as soon as it is brought home.
Thanks to Louis Pasteur’s discoveries, we now know that tiny microbes play a big role in making our food and drinks. For me, Louis Pasteur is a hero who taught us about the amazing power of microbes and how they shape our lives.
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