1. Cheese-Making and Biotechnology
Biotechnology I

2. Bellwork
Give an example of how biotechnology was used in the agriculture or medical industry.

3. Essential Question
How did Biotechnology improve the cheese-making process?

4. Cheese-Making Technology
Originally achieved by letting naturally occurring bacteria turn the milk sour
Have you ever left milk too long in the refrigerator?
What does it look like?

5. How cheese is made
Milk bacteria have enzymes that convert sugar lactose to lactic acid.
Lactic acid has an acidic pH
At a low pH, the milk protein, casein, breaks down or denature
Also the proteases found in bacteria act like scissors and cut the casein into smaller fragments
The denatured casein forms the solids observed in sour milk

6. How cheese is made The solids are curds
The left over liquid is known as whey
Whey separated from curds before curds pressed into cheese

7. Cheese making molecular level
Watch animation

8. Lab Instructions Read through the introduction and procedure
Create a flow chart with your assigned lab group of what you are going to do in lab
Once you have made your flow chart, get instructor approval
Work through lab procedure

9. Which Curdling Agent worked the Best?
Speculate why?

10. Milk Culture was 1:5 ratio of buttermilk to whole milk
Why buttermilk added to the milk?
Buttermilk has an active culture of Lactobacillus bacteria that acts as starter for curdling milk

11. Curdling Agents – What makes them different?
Rennin – purified protease from cow’s stomach
Cleaves milk protein casein into smaller fragments
Fragments settle out as curds
Chy-max –Rennin genetically engineered and made in Fungi.
Fungi produce the enzyme faster and in larger amounts than made in cow.

12. Think-Pair-Share
Why would the production of chymosin be advantagous for the cheese-maker?
3. Think-pair-share
teacher presents a question
teacher gives wait time for student to form answer
teacher instructs students to share their answer with a partner
teacher calls on non-volunteers to share with the class 3

13. Quality Control
Monitors the entire cheese-making process to ensure product is of high quality and each product produced has same standard characteristics

14. Example Gouda Cheese Characteristics Comes in round wheels
Caramel in color
Very hard, low moisture content
Texture- dry, crumbly
Full-bodied flavor

15. Quality Control Tests
To assure cheese made of high quality, conduct laboratory tests throughout the process
Quality control tests include
Environmental monitoring – prevent contamination
Tests of raw materials – materials of the standardized quality
Tests of in process samples – ensure processing being done correctly
Tests of product – meets standard characteristics

16. Industrial process of making cheese
Watch the following video on the making of mozzarella cheese, and list the quality control tests conducted though out the process to assure cheese is of high quality
Video on cheese-making

17. Food and Drug Administration (FDA)
Government agency that regulates the production of food, medicines, medical devices and cosmetics.
With respect to food
Regulates how food is labeled
Specifies safety practices
During food production
Workers

18. Answer the following questions in your IAN
Describe the steps used in production of cheese
List the key observation made in the cheese making lab
Did chy-max create a greater volume of curds? If yes, why? If no, which treatment did?
How is the creation of chy-max an example of biotechnology?
What is the purpose of quality control in the manufacturer of cheese?
What is the FDA and what role does it play in cheese making process?