Making Cheese
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Description
In this lab students learn how biotechnology has advanced the
production and diversity of cheese. Students will compare
curdling time and yield of 4 different curdling agents, one of
which is a product of biotech. This lesson is adapted from
Ellyn Daugherty's curriculum
Biotechnology for the New Millenium.
Learning Registry Activity
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Topics and Grades
Topics: Health Science & Medical Technology
Standards
Matched Standards
ELA.11-12.R.VCD.1.2 Apply knowledge of Greek, Latin, and Anglo-Saxon roots and affixes to draw infer...
ELA.9-10.R.CAGLAT.2.5 Extend ideas presented in primary or secondary sources through original analysis...