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Separating curds and whey

YearRangeCurriculumStrand

9-10
11-13

Lower Secondary
Upper Secondary

Science

Technology

Material World

Technological Knowledge

Overview

In this activity, students investigate how variations in processing cheese curd impact on the final cheese characteristics. As an extension, students learn how these cheese characteristics relate to the molecular structure of the cheese.

Purpose

This activity will help students to better understand how manipulating the cheesemaking process can change the texture of cheese and how this relates to the molecular structure.

Keywords

cheese, characteristics, processing, structure, texture, curds, whey

Metadata

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