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WARD’S Cheesemaking Your Whey Lab Activity |
| Stimulate Interest in Experimental Design by Making Cheese |
Introduce your students to several scientific concepts, such as enzymes and kinetics, protein structure and solubility, and effects of pH on reaction while they engage in the age-old process of cheesemaking. Students can then apply their own variables and repeat the process to examine the effects. The open-ended protocol allows them to use the knowledge they have gained to make cheeses from their own recipe. The kit includes enough materials for eight setups, a teacher’s guide, and student copymaster. Note: Coupon included for perishable materials. Redeem by mail, fax, phone, or e-mail.
Materials Included
•25 800 ml beakers
•15 Pipettes
•1 Package, muslin cloth
•1 pint White vinegar
•9 ml Tube, tryptic soy broth
•20 Wooden craft sticks
•250 ml 30% CaCl2 solution
•2 Rennet tablets
•1 Redemption coupon for: 1 Streptococcus lactis Kwik-Stik®
Materials Needed But Not Provided
•Fresh milk, variety of fat percentages
•Buttermilk with active cultures
•Heavy cream, 250 ml per gallon of milk
•Incubator or hot water bath
•Table salt
Time Requirement
•Part A: 15 minutes
•Part B: 45 minutes
•Part C: Varies depending on student design
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