Biotechnology

PHHS

Mr. Kregear

Cheese making lab

Purpose:
Determine which curdling agent produces cheese the fastest.
Determine which curdling agent produces the most cheese.
Determine which curdling agent produces the best cheese.
Determine which dairy product does each of the above best.
Examine numerical data to support predictions.
Examine the effects of enzymes on dairy products
Materials:
Consumables:
Whole milk
Goat milk
Whipping cream
Buttermilk Curdling agent
Yogurt Curdling agent
Rennin Curdling agent

Lab equipment:
15 mL tubes
Micropipette, P-1000 & tips
1 mL pipette
Test tube racks
Graduated cylinder
Short stemmed plastic funnels
Marker pens

Procedure:
Label each of your tubes with dairy product and curdling agent. Use test matrix table to
label your tubes. Choose only two of the milk products
Using a 10mL Graduated cylinder, transfer exactly 7 mL of milk sample into a labeled 15
mL conical tube.
Add 0.5 mL (500 uL) of one of the four curdling agents to the 7 mL of milk. Use
buttermilk, rennin, chymosin, Yogurt or more whole milk (negative control).
Cap the tube and mix by gently inverting three times. Record the initial time. DO NOT
SHAKE OR MIX AFTER THIS!
Place the milk containing portion of the tube deep into your armpit, like a thermometer,
and incubate it there for at least 15 minutes. (you need to keep the tubes at body
temperature).
Check for curdling every 5 minutes, recording the time to curdle in minutes. To check for
curdling, gently tilt the tube, being careful to not break up any curds. Curds are large
lumps of solidified milk. After 15 minutes, place the tube upright at room terperature and
check for curdling every 15 minutes for two hours. (Yes! you will need to take this with
you and check it for the next two hours.)
Sample Test matrix (Actual items may vary based on what was available)
Test
CURDLING YOGURT
BUTTERMILK RENNIN
CONTROL
milk
AGENT

Whole milk
Goats milk
& 1/2
Whipping cream