Legend has it that mozzarella was first made when cheese curds accidentally fell
into a pail of hot water in a cheese factory near Naples, Italy...and presto—a new
cheese was made, and pizza shops starting popping up all over. This experiment will challenge you as much as your students. Whether you are a laboratory scientist or experienced chef, making mozzarella truly pushes your skills of measurement, precision, and most of all, patience. This lab is designed to be a three- to four-hour process that can be completed in a single extended
class, or in a series of classes in which a section of the procedure is completed to
achieve one final product. The students gain experience in measuring pH and
acidity, bacteria processes, and calculating reaction rates. They also gain experience
in the collaborative nature of science, and learn how working with others
can lead to accomplishments that would have been difficult to achieve alone.
The time and effort is well worth the learning achieved in this experience, as
well as the final product: pizza.
Details
Type Book ChapterPub Date 4/30/2011Stock # PB290X_8