Cheese Making Kit

Description

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.

Kit Contents:
4 x Dry Powdered Milk (quart size)
1 x Package of Stirrers
1 x Package of Cheesecloth
1 x Bottle of Milk Clotting Enzyme
1 x Bottle of Sodium Chloride
1 x Bottle of Lactobacillus Capsules
15 x Insulated Plastic Containers
30 x Student Worksheets and Guides
1 x Teacher’s Guide with MSDS