Cheese Making Laboratory Kit for biochemistry and consumer science gets you involved in your own cheese creations. Experiment to produce variations of your cheese. There’s nothing wrong with being cheesy.
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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.
Correlation to Next Generation Science Standards (NGSS)
Science & Engineering Practices
Analyzing and interpreting data
Disciplinary Core Ideas
MS-PS1.B: Chemical Reactions
HS-PS1.A: Structure and Properties of Matter
MS-PS1-2. Analyze and interpret data on the properties of substances before and after the substances interact to determine if a chemical reaction has occurred.