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Utah Agriculture in the Classroom

Agricultural Literacy Curriculum Matrix


Search Result(s)

Lesson Plans (2)

Enzymes and Bacteria are Whey Cool!

Students study the science of amino acids, proteins, enzymes, and beneficial bacteria to explore the phenomena, "Why does each variety of cheese taste different when the ingredients are the same?" Grades 9-12

Say Cheese for Protein

Explore protein, discover the role of amino acids, identify dietary sources of complete and incomplete proteins, and make fresh mozzarella cheese—a food science experience where students will observe the protein in milk (whey and casein) separate from water in the creation of cheese. Grades 9-12

Companion Resource (1)

Kit
Mozzarella Cheese Kit
Making mozzarella cheese in the classroom can provide an engaging opportunity to discuss food processing, the science of enzymes and proteins, careers, and more. This kit includes rennet (enzymes), and citric acid (acid), two of the components used in the cheesemaking process. Order this kit online from agclassroomstore.com.