Subjects:
Agriculture, Food and Natural Resources
Material Type:
Lesson Plan
Grades:
9, 10, 11, 12
Tags:
Biotechnology, Cheese, Cheesemaking, Fermentation, Food Production, Microbes
License:
Creative Commons Attribution Non-Commercial
Language:
English
Media Formats:
Interactive, Text/HTML

Standards (2)

30-Minute Mozzarella Lab

Overview

Students are able to turn milk into mozzarella cheese in one class period.  This is a great way to demonstrate lactic acid fermentation and the food making process- one of the original biotechnology examples!  Rennet can be purchased online, or you can talk to your local cheese plant to see if they will donate the small amount you will need.  Other ingredients are supplies can easily be purchased in your local grocery store.