FoodMASTER: Milk and Cheese
Students taste test four different milks while comparing color, texture, taste, and cost. In addition, students examine four milk food labels and complete a table comparing calories, fat, and calcium found in the milks. Students make cottage cheese by heating milk to the proper temperature and adding an acid (vinegar) to speed up the separation of curds and whey.
Background
Lesson Activities
Recommended Companion Resources
Credits
Author
FoodMASTER
Acknowledgements
- Created by: FoodMASTER (Food, Math, and Science Teaching Enhancement Resource)
- Sponsored by: SEPA (Science Education Partnership Award)
- Partnered with: Ohio University and East Carolina University
- Graphics provided by FoodMASTER
Standards
National Content Area Standards
- Health/Nutrition
- Health Standard 1: Comprehend functional health knowledge to enhance health.
- 1.5.2: Describe benefits of practicing health-promoting behaviors.
- Health Standard 7: Demonstrate observable health and safety practices.
- 7.5.1: Demonstrate age and developmentally appropriate observable health and safety practices.
- Health Standard 1: Comprehend functional health knowledge to enhance health.
- Science
- 5-PS3: Energy
- 5-PS3-1: Use models to describe that energy in animals' food (used for body repair, growth, and motion and to maintain body warmth) was once energy from the sun.
- 5-PS3: Energy