Curated OER
Sour Milk Experiment
Students experiment with milk to understand the importance of pasteurization. In this pasteurization lesson, students learn background knowledge about bacteria in milk and the process of pasteurization. They complete an experiment to see...
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Microbes: Louis Pasteur - A Microbe Discoverer
Students study Louis Pasteur and the process of pasteurization in controlling microbes. In this pasteurization lesson, students discuss microorganisms and how they can affect health. They discuss Louis Pasteur and research his work by...
Learning Games Lab
Bacteria Sampling
Scholars explore the procedure for bacteria sampling in a virtual lab by first walking through a detailed step-by-step procedure of preparing the samples of raw milk and pasteurized milk, growing the bacteria, and comparing results....
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Keeping Milk Fresh
Young scholars identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.
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Don’t Cry Over Spoiled Milk!
Seventh graders explore how milk spoils over time. In this biology lesson plan, 7th graders discover how pH changes as microorganisms enter the food and multiply. They explain the benefits of pasteurization process.
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Milk: A Practical Application
Students examine the impact of the physical and chemical properties of milk and its use as an important food.
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Chemistry and the Food System
In this chemistry worksheet, students review how chemistry has helped grow and preserve different foods. This worksheet has 11 fill in the blank, 3 multiple choice, and 6 short answer questions.
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Food Safety and Quality Assurance
Students identify and interpret how milk is processed and learn important concepts in food safety and quality assurance. They identify how milk is processed, the importance of food safety, and the quality assurance process. Students also...
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Communicable Diseases
In this communicable diseases learning exercise, students explain what causes most types of diseases. Then they describe the difference between a disinfectant and an antiseptic. Students also determine ways that communicable diseases can...
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Unit: Processing and Manufacturing: Examination Three
StudentsMatch the vocabulary terms in column A with the definitions in column B. Write the letter of the definition in column B in the space next to the terms in column A. Afterwhcich, students Write short answers or fill in the blank to...
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Better Butter
Young scholars explore the process of making butter. In this agriculture activity, students discuss how butter is made today and how it was made in the past. Young scholars make their own butter using baby food jars and some "elbow grease."
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Yo! Gert-making yogurt
Young scientists or chefs culture yeast to produce yogurt. The materials and a general description of how make yogurt are provided, but there is very little detail otherwise. You could use this as an activity when your biology class is...
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Microbe Experimentation
Seventh graders study microorganisms in their environments by experimenting with milk products. In this microbes lesson, 7th graders read background information about microorganisms in yogurt and soured milk. Students then follow a...
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Let’s Make Cottage Cheese
Young scholars watch the process of making cottage cheese from milk, then season and taste the product. For this making cottage cheese lesson, students make a connection between what they eat and where it came from. Young scholars view...
Curated OER
Knowledge Quiz: Bacteria
In this bacteria quiz instructional activity, learners complete a set of 10 multiple choice questions covering a variety of concepts related to bacteria. A reference web site is included for additional resources.