Separating curds and whey
| Year | Range | Curriculum | Strand |
|---|---|---|---|
9-10 |
Lower Secondary |
Science
|
Material World
|
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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
- Published:
- 26 March 2012
