Students will love making cheese using basic modern science concepts and one of the oldest scientific principles: enzymatic processes produce cheese. Students first prepare milk for the curdling process by adding a viable, non-toxic bacteria to it. This critical step adjusts the pH and enhances the flavor. The milk clotting enzyme is a fermentation derived product and is extremely effective in this process. Students also have a chance to study live harmless bacteria in an important food process as well as the live bacteria itself. It is an easy-to-do experiment, with open ended activities suggested in the teacher’s manual.

The process must be done over a two day period. This kit is designed for 30 students.

Contents List
* 1 Teachers Guide with MSDS
* 30 Student Worksheets and Guides
* 15 insulated plastic containers

Bottles * 1 Lactobacillus capsules
* 1 Sodium Chloride
* 1 Milk clotting enzyme

Packages of:
* 1 Cheesecloth
* 1 Stirrers
* 4 Dry powdered milk (quart size)