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Week 4
Helpful Bacteria
This week we had a visit from Mrs Burt, who is an expert in cheese. She came in to tell us about how bacteria is used in the making of cheese.
We found out that the bacteria in the starter culture is used the separate out the proteins and fats from milk. The separation process is the start of the cheese making.
We looked at some milk which had the starter culture added only 1 day ago and we were amazed at how much separation had occurred. We then further separate it, using a mesh and a sieve.
We found out that it is essential to keep out bad bacteria when making cheese. To ensure this, Mrs Burt wears a hair net, a clean white coat and wellies (not shoes that have been worn outside). Here is a member of our class trying out the attire!
