This kit provides hands-on experiences for students as they become involved in demonstrating the processes of using milk and acids, enzymes, bacteria, heat, and cold to make glue, cottage cheese, yogurt, and ice cream. Within these activities, students will:

• Discover that milk is used in making nonfood products as well as the more familiar products of ice cream, cheese, and yogurt which we eat.
• Learn that glue can be made from milk by separating the protein casein from skim milk
• Develop an understanding of how some foods are made with bacterial activity
• Make yogurt and test the yogurt periodically for pH reading
• Observe the action of rennin on milk
• Find out how temperature affects the action of rennin