Lab-Aids™ Cheese-Making Kit
Make cheese using enzymatic process. Study harmless bacteria in an important food process.
Manufacturer: Lab-Aids™ 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.
- 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)
- Class size: 30 students
- Process must be done over a two-day period
|Make cheese using basic modern science concepts and one of the oldest scientific principle, enzymatic processes produce cheese|
|Cheese Making Kit|
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