Description
Give your students hands-on experience in the biology and chemistry of cheesemaking. Using the kit, they learn about the connection between enzymes, pH, and microbes and study their role in the cheesemaking process. Students then explore the use of microbial rennet to coagulate milk, and design and perform an experiment to study the conditions affecting coagulation.
Kit supplies enough materials for 30 students working in pairs and includes free 1-year access to digital resources that support 3-dimensional instruction.
Note: This kit includes a voucher to request perishable material later at your convenience. Contact us or return the voucher to request delivery of perishable material.