Cultured Milk

Grade 9-12
Dairy Science 1/09-11/18

Overview Materials
Students learning about cultured milk products and how they are created. 1-2 gallons whole milk
Students will be able to understand the methods of persevering milk products.
Plain yogurt
Essential Question: What makes the best cultured diary product?
Stock pot

Objectives Hot plate

Students will be able to understand the process of producing a cultured milk Thermometer
product from a starter culture.

Activities
Standards
Opening: Students will review what they did the previous day by discussing
what cultured products that they liked the best and their flavors. AFNR
FPP.02
 Students will be told that they will be making yogurt. Class will be FPP.02.01.
reminded of safety procedures when working with hot plates. FPP.02.01.01.a
 Following, students will be assigned to their groups and individual FPP.02.01.01.c
roles in each group.
 Next, students will be instructed to get their materials and begin
making their yogurt based on the recipe they are given.
 5 minutes before class ends, students will be instructed to begin Safety
cleaning up and follow proper cool down procedures for the yogurt. Students need to be aware of the
dangers of working with hot plates.
Assessments Safety precautions should be taken to
alert students of where hazards are
Students will be assessed on their ability to work together in groups. and potholders will be used at all
times to move the pot.
Informal: evaluation of yogurt flavor once completed with added flavorings.

Accommodations
Students will be working in
heterogeneous groups. Each of these
groups will be able to help support
each individual students learning
needs.
Students will also be assigned roles.

Dairy Science 1