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Mozzarella's Stretch: Rennet & Intermolecular Forces

Students will explore how rennet works and the process of heat & stretching in cheese making by making mozzarella.

-

grade:

9

12

time:

4-6 class periods

active lab time:

60

minutes

objectives:

- Explain how rennet results in curd formation
- Describe the structure of casein in different stages of the cheesemaking process on both a macroscopic and particulate level
- Explain how cheese curds become stretchy and explore factors that impact stretchiness

science concepts:

chemical reactions, intermolecular forces, enzymes

essential questions:

- How does rennet work in cheesemaking?
- How do cheese curds become stretchy?
- What factors impact the stretchiness of cheese?

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