Science Literacy Sub Plan- FERMENTATION

Product Details

This sub plan covers the fascinating process of cheese making and relates it to scientific processes! Kids will never look at cheese the same! This literacy resource ties in fermentation and enzymes. The resource explains the cheese making process while incorporating the science behind it. It also includes some fun facts and ties in biochemistry.

Included in the resource you will find:
❀ Coagulation
❀ Fermentation
❀ Enzymes
❀ Proteins/amino acids
❀ Proteolysis

*Class Packet option included to save paper.

There is also a graphing exercise on the last page in which students graph coagulation with the use of enzymes.

This sub plan is a useful tool to help encourage scientific literacy in reading, graphing, and making connections to the scientific world.

Here is a snippet from Sub Plan K:

"As the proteins deconstruct, they become large chains of amino acids (polypeptides) that further separate into smaller chains (peptides). Peptides provide cheese with its distinct flavor, based on the configuration of these amino-acid chains. Different flavors of cheeses have been described as buttery, woodsy, nutty, “mushroomy”, or “animally” tastes. These different tastes and textures are a result of this intricate chemical process. The other expelled elements from the casein also contribute to flavor and texture. Calcium neutralizes acidity, and released water creates moisture."

Feel good knowing that your students will be well taken care of on those days that you are out- don't scramble for another sub plan! You can use this year after year!

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Terms of Use:
Vanessa Jason Biology Roots
For single classroom only; not to be shared publicly (do not create publicly accessible links).
Copying for more than one teacher, classroom, department, school, or district is prohibited. Failure to comply is a violation of the DMCA (Digital Millennium Copyright Act).