Science Behind: How is Cheese Made? [How Curds Form through Electrostatic Charges & Solubility]

This lesson is intended to be played after doing a 5 minute mini-lab or 30-minute ricotta lab, which can be found in our lessons here: https://www.bitescized.org/lesson-lib...
https://www.bitescized.org/lesson-lib...)

In this lesson, students will be able to…
Observe how casein proteins precipitate from milk when acid is added
Learn why and how casein proteins change when an acid is added to milk
Understand why casein proteins become insoluble during cheesemaking

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Sources:
0:00-1:01 Introduction/Observations of Labs
0:57-1:50 What is in milk?
1:50- 2:50 Casein "blobs" (micelles)
2:50 - 4:33 Solubility of casein in water
4:33-6:07- Adding acid to milk
6:07- 7:10 Review & Curds
7:10-8:56 Other methods of curd formation
8:56-9:37 End