Using acid-base chemistry to produce the best cheese

A learning resource for grade 11 and 12 chemistry about the use of acid-base chemistry in cheese production.

Using acid-base chemistry, learners will determine how to make the best cheese. Background information is provided on topics like the history of cheesemaking, commercial cheese production and cheese chemistry. A video accompanies this resource to allow learners to see how cheese is made in Nova Scotia.

The cheese production learning resource includes:

  • a lesson plan with curriculum connections to grade 11 and 12 chemistry, background information, guiding questions, and a list of online resources.
  • supplies for making cheese
  • a video showcasing the dairy and cheese industry in Nova Scotia
  • staff support to answer questions

Teachers should take into consideration that:

  • schools will need to purchase milk products for the cheese making activity
  • the lab should be conducted in a food lab in order for the students to be able to taste the cheese

Eligibility

Grade 11 and 12 chemistry teachers in Nova Scotia public schools can apply.

How to apply

  1. Determine if the cheese production resource is a good fit for your classroom.
  2. Complete the application form.
  3. The Department of Agriculture will review all applications.
  4. Teachers will be contacted and sent the resources.

How long it takes

In most cases, teachers will be notified within 10 days of receipt of application. Teachers will be provided with the lesson plan and an approximate date for delivery of cheese making supplies by email.

Cost

There is no cost to participate in this program.

Before you apply

Make sure your school principal is aware of your intention to apply to the program and supports your participation.

Apply online

Start now

Other ways to apply

If you are unable to apply online, contact the Agricultural Education office at 902-893-6575 or

Contact Information

Agricultural Education Office
74 Research Dr.
Bible Hill, NS B6L 2R2

Phone: 902-893-6575
Email: