🔬 The Science of Curd: From Fermentation to Food Allergies

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:test_tube: CUBE ChatShaala Summary – 18th July 2025

:compass: Meeting Overview

The 18th July session of the CUBE ChatShaala brought together curious Cubists for an in-depth discussion on curd formation experiments, food allergies, and community-inspired science questions. The highlight was a visual demonstration of curd experiments shared by Vijaya Tilak, showing detailed setups for testing the role of various additives in milk fermentation. A thoughtful intervention by Suparna, a new Cubist, steered the discussion toward an often-overlooked topic in biology—milk allergies and lactose intolerance.

:petri_dish: Experimental Show-and-Tell: Vijaya Tilak’s Curd Setup

Vijaya presented a series of labeled jars (1–5) prepared with boiled and cooled milk, each mixed with different additives:

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Jar 1 & 2 : Controls (plain milk)

Jar 3 : Added dried red chilli (source of lactic acid bacteria from the surface)

Jar 4 : Added green chilli

Jar 5 : Possibly a starter curd or test variable

A clever use of small jars, syringe for milk measurement, and distinct additives indicated a strong citizen science approach—replicable, low-cost, and systematic. The photos served as excellent documentation of methodology.

Key Takeaway : This experiment not only tests which additives promote better curdling but also stimulates thinking on where microbes come from and how environmental factors affect fermentation.

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:brain: Science Behind Suparna’s Question: What Are Allergies?

Suparna shared a personal story: she discontinued curd-making due to her son’s milk allergy. This sparked a vital conversation:

:dna: Milk Allergy ≠ Lactose Intolerance

Cow’s Milk Allergy (CMA) : An immune system reaction to milk proteins ( usually casein or whey ). Can cause rash, hives, digestive issues, even anaphylaxis in severe cases.

Lactose Intolerance : A digestive system issue, caused by a deficiency in the enzyme lactase, which breaks down lactose ( milk sugar ). Leads to bloating, gas, diarrhea—but not life-threatening.

:stethoscope: The distinction is crucial for dietary planning and public health communication.

:mag: Provocative Questions to Inspire Further Inquiry

:dart: What’s Really in our Curd?

  • Can lactic acid bacteria from green/red chillies replace traditional curd starters?

  • Do different sources of microbes yield different textures/tastes in curd?

:dart: Do You Know Your Body’s Reaction to Milk?

  • Are you lactose intolerant or allergic to milk proteins—and how would you know the difference?

  • Can curd or fermented dairy be tolerated even by those who can’t drink milk?

:dart: Is Microbial Life Hidden in Everyday Foods?

  • What household items are unexpectedly rich in beneficial microbes?

  • Could we design a " citizen lab " to trace microbial sources around us?

:brain: What I Learned Personally

This session reminded me that science is deeply rooted in lived experiences—Suparna’s story brought empathy and relevance, while Vijaya’s jars embodied the power of experimental design. I learned:

  • The difference between immune-triggered allergies and enzyme-based intolerances.

  • That microbial inoculation from natural surfaces (like chillies) is not just tradition—it’s biology.

  • How inclusive discussions like ChatShaala create bridges between personal narratives and scientific inquiry.

:books: Reference

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