Curated OER
Sour Milk Experiment
Students experiment with milk to understand the importance of pasteurization. In this pasteurization lesson plan, students learn background knowledge about bacteria in milk and the process of pasteurization. They complete an experiment...
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Microbes: Louis Pasteur - A Microbe Discoverer
Middle schoolers study Louis Pasteur and the process of pasteurization in controlling microbes. For this pasteurization lesson, students discuss microorganisms and how they can affect health. They discuss Louis Pasteur and research his...
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Microbe Experimentation: Sour Milk
Sixth graders design and conduct an experiment with milk to investigate how temperature affects bacteria growth. They, in groups, construct a hypothesis, perform the experiment and then record and present the results.
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Keeping Milk Fresh
Learners identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.
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From Cows To Cartons a Look At Milk
In this dairy industry worksheet, students complete 5 multiple choice and 10 true or false questions based on reading about cows, milk and the dairy industry.
Learning Games Lab
Bacteria Sampling
Scholars explore the procedure for bacteria sampling in a virtual lab by first walking through a detailed step-by-step procedure of preparing the samples of raw milk and pasteurized milk, growing the bacteria, and comparing results....
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Don’t Cry Over Spoiled Milk!
Seventh graders explore how milk spoils over time. In this biology activity, 7th graders discover how pH changes as microorganisms enter the food and multiply. They explain the benefits of pasteurization process.
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Milk: A Practical Application
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
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Milk: A Practical Application
Learners examine the impact of the physical and chemical properties of milk and its use as an important food.
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Milk and Dairy Test
Students explore how to select and prepare milk and milk products, identify standard serving size for milk and milk products, review terms associated with milk and milk products, and demonstrate knowledge of how to use and care for these...
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Graphing Dairy Production Statistics
Students discover the total impact of milk on our society by graphing data. In this statistics lesson, students discover the dirty and sometimes unhealthy road milk travels to get into our bodies. Students analyze dairy consumption...
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Food Safety and Quality Assurance
High schoolers identify and interpret how milk is processed and learn important concepts in food safety and quality assurance. They identify how milk is processed, the importance of food safety, and the quality assurance process....
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Chemistry and the Food System
In this chemistry instructional activity, students review how chemistry has helped grow and preserve different foods. This instructional activity has 11 fill in the blank, 3 multiple choice, and 6 short answer questions.
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Microbe Experimentation
Seventh graders study microorganisms in their environments by experimenting with milk products. In this microbes instructional activity, 7th graders read background information about microorganisms in yogurt and soured milk. Students...
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Let’s Make Cottage Cheese
Students watch the process of making cottage cheese from milk, then season and taste the product. In this making cottage cheese lesson, students make a connection between what they eat and where it came from. Students view the...
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TIN CAN TREAT
Learners conduct an experiment where they will change a liquid dairy product into a solid. They review the definitions of liquids and solids. Students are given an example of each. They are divided into groups of four, each group is...
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Communicable Diseases
In this communicable diseases worksheet, students explain what causes most types of diseases. Then they describe the difference between a disinfectant and an antiseptic. Students also determine ways that communicable diseases can be spread.
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Unit: Processing and Manufacturing: Examination Three
StudentsMatch the vocabulary terms in column A with the definitions in column B. Write the letter of the definition in column B in the space next to the terms in column A. Afterwhcich, students Write short answers or fill in the blank to...
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Better Butter
Students explore the process of making butter. In this agriculture lesson, students discuss how butter is made today and how it was made in the past. Students make their own butter using baby food jars and some "elbow grease."
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Yo! Gert-making yogurt
Young scientists or chefs culture yeast to produce yogurt. The materials and a general description of how make yogurt are provided, but there is very little detail otherwise. You could use this as an activity when your biology class is...
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Graphing Dairy Production Statistics
Students collect data about dairy production. In this geometry lesson, students formulate and model problem solving. They collect data and plot it on a graph.
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Knowledge Quiz: Bacteria
In this bacteria quiz worksheet, students complete a set of 10 multiple choice questions covering a variety of concepts related to bacteria. A reference web site is included for additional resources.
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Ice Cream Lesson Plan for Kindergarten
Students explore how ice cream is made in a factory and at home. They help make ice cream in the classroom. They measure out the ingredients. Students share the ice cream when it is done.
TED Talks
Ted: Ted Ed: The Science of Milk
Jonathan J. O'Sullivan describes how milk is made. [5:23]