Cheese Making
kit #5
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
Content List in Cheese Making is as follows:
| Quantity | Description |
|---|---|
| 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) |
- Number of students
- 30
- Number of groups
- Maximum 15 groups per period
Requires part (or all) of 3 consecutive class periods.
