How is Cheese Made?
The Science Behind Curds
Understand how acids form curds in milk through a mini-lab and explanation of the phenomena using concepts of electrostatic charges and solubility.
1-2 class periods
active lab time:
Experience how casein proteins precipitate from milk when acid is added
Learn why and how casein proteins change when an acid is added to milk
Understand why casein proteins become insoluble during cheesemaking
chemical changes, acids/bases, solubility, intermolecular forces, enzymes
What ingredients are in cheese?
How do we make cheese?
What occurs when we add an acid to milk and why?
other cheesy content
Chemistry of Cheese "Textbook" Anchor Reading
This 19-page reading serves as a resource for both teachers and students. It..
Summarizes history & science of cheese
Explains key concepts in detail with illustrations
Shares peer-reviewed scientific research in age-appropriate language
Provides starting points and information to empower student-directed labs