That sour milk in your fridge is a long way from becoming cheese...or is it? The original purpose of making cheese was simply to preserve the nutritional content of milk. Using an informative video from a larger playlist exploring reactions, individuals watch the process of adding microbes and enzymes to break down milk proteins, eventually forming cheese.

Concepts

cheese, microbes, biochemistry

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Additional Tags

science

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Instructional Ideas

• Follow the video with a lab to create cheese samples in class
• Research different types of cheese and what makes them different

Classroom Considerations

• Requires pupils to understand the function of proteins and enzymes

• This video is hosted on YouTube

Pros

• Diagrams and images help explain the chemistry of the cheese-making process
• Interviews a knowledgeable cheese maker for authenticity

Cons

• None

Common Core

SL.9-10.2 SL.11-12.2 RST.9-10.7 RST.11-12.7