Blue’s the Clue: Souring Milk for Science
This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe. Developed by National Ag in the Classroom, this grade 6-8 resource is linked to curriculum outcomes.
You can view the lesson plan here or browse the Matrix for more Ag-related, curriculum-linked lesson plans.
This resource is a great addition to Lesson 1 – Sustainable Food and Agriculture