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.
- Make cheese using enzymatic process
- Study harmless bacteria in an important food process
- 1 Teacher's Guide with MSDS
- 30 Student Worksheets and Guides
- 15 Insulated plastic containers
- 1 Bottle of Lactobacillus capsules
- 1 Bottle of Sodium Chloride
- 1 Bottle of milk clotting enzyme
- 1 Package of cheesecloth
- 1 Package of stirrers
- 4 Dry powdered milk (quart size)
- Requires part (or all) of 3 consecutive class periods.
- Number of students: 30