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Cheese Lab
In groups of 2-4, all of the students in the biotech lab made cheese using different types of milk, different incubation temperatures, different amount of curdling agent, and different types of curdling agent.
We used non-fat, 1%, 2%, 4%, and goat milk. For curdling agents, we used a naturally occurring protein called renin and a genetically modified duplicate called chymosin.
the milk was also heated at 0, 25, 37, 50, and 95 degrees Celsius.
Once every student had their data the information was put into a spreadsheet and the optimal method of making the cheese was found. The best milk was 4% with goat milk following closely behind. renin was better than chymosin by a very small margin and 6 drops of curdling agent gave us the best results. the optimal incubation temperature was 37 degrees.
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