Cheese Making Kit

Scientific Concepts andProcesses

• Make cheese using enzymatic process
  
• Study harmless bacteria in an important food process
  

Students will love making cheese using basic modern science concepts and one of the oldest scientific principles: enzymatic processes produce cheese. Students first prepare milk for the curdling process by adding a viable, non-toxic bacteria to it. This critical step adjusts the pH and enhances the flavor. The milk clotting enzyme is a fermentation derived product and is extremely effective in this process. Students also have a chance to study live harmless bacteria in an important food process as well as the live bacteria itself.

It is an easy-to-do experiment, with open ended activities suggested in the teacher’s manual. The process must be done over a two day period.

This Lab-Aid is designed for 30 students.

Kit Contents:

• 1 Teachers Guide with MSDS
• 30 Student Worksheets and Guides
• 15 insulated plastic containers

Bottles:

• 1 Lactobacillus capsules
• 1 Sodium Chloride
• 1 Milk clotting enzyme

Packages of:

• 1 Cheesecloth
• 1 Stirrers
• 4 Dry powdered milk (quart size)