Independent Cheese Mould Experiment To determine what type of grated cheese grows the most moulds. Purpose Variables Different types of grated cheese.

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Presentation transcript:

Independent Cheese Mould Experiment To determine what type of grated cheese grows the most moulds. Purpose Variables Different types of grated cheese. By Nelli Larjava

If cheese has a lot of moisture then it will grow the most mould because mould needs moisture to grow. Hypothesis Materials Cheese Gloves Grater Plastic Bags Water + Soap Drawer Camera Moisture % in cheese Parmesan30% Cheddar39% Edam40% Blue42% Brie48% Mozzarella48% Fresh Mozzarella60%

Grated all the cheeses Kept them all in plastic bags Washed grater after each turn Wore gloves for every different cheese Controlling My Experiment

Procedure Grate cheese Wear and change gloves ( To prevent mould spread by touching with hands) Wash grater ( To prevent mould spread between different types of cheese) Grate other cheeses ( Mouldy ones last) Place them in plastic bags Place in dark drawer Take pictures every 3 days Score daily 1-3

Score 0 = no mould growth Score 1 = less than 25% covered in moulds Score 2 = 50 % covered in moulds Score 3 =50% to 100% covered in moulds Blue cheese and brie are made of mouldy cheese. Only different types of mould were scored and none was found Mould Growth by Time in Different Types of Cheese

Day 1

Day 3

Day 6

Day12

Day 15

Day 21

Conclusions My hypothesis was wrong The mould grows differently on different cheese Does not matter on the moisture percentage except for parmesan

Further Inquiries  Why did the mould on the fresh mozzarella go away?  How long will it take until parmesan grows any moulds?  Will brie and blue cheese ever grow any different types of moulds?  How many other moulds grow on cheese?  Why do some moulds take out all the air from a bag?