Cheese Making—Student Laboratory Kit

Product Details

Learn how fun it is to make cheese right in your lab—you students will love it, too! Cheese-making is a real art form. Get your students involved in their own cheese creations! This kit teaches the basic process, adapted centuries ago, of cheese-making using a harmless bacteria and a fermentation-derived clotting enzyme. Chymosin, a widely used, genetically engineered curdling enzyme, is used to turn milk into curds and whey. Once separated, curds are used by the students to make cheese. Students can experiment to determine what can be done to produce other variations of their cheese. This sneak peek into the industrial process of cheese-making will allow your students to appreciate the fairly specific temperatures and pH requirements of enzymes and the commercial value of bacteria! 

Complete for with enough materials for 30 students working in pairs. Materials include powdered dry milk, chymosin, cheesecloth and complete teaching instructions.