Lab-Aids: Cheese Making Kit - Bilingual English/Spanish
Students will love making cheese using basic modern science concepts and one of the oldest scientific processes: enzymatic action. In this easy-to-do experiment, students first add viable, non-toxic bacteria to milk to adjusts the pH and enhances the flavor. They then add a milk clotting enzyme, a fermentation-derived product that is extremely effective at producing cheese curds. The process must be done over a two day period which allows students to study live, harmless bacteria in an important food process as well as the live bacteria itself. Open-ended activity suggestions are included in the teacher's guide.
Scientific Concepts:
Make cheese using enzymatic process
Study harmless bacteria in an important food process
Content List:
1Teacher's Guide with MSDS
30Student Worksheets and Guides
15Insulated plastic containers
1Bottle of Lactobacillus capsules
1Bottle of Sodium Chloride
1Bottle of milk clotting enzyme
1Package of cheesecloth
1Package of stirrers
4Dry powdered milk (quart size)
Classroom Planning:
Requires part (or all) of 3 consecutive class periods.