2.5 Moooving Milk From the Farm to the Fridge
This middle school food and agricultural literacy lesson, “Moooving Milk from the Farm to the Fridge,” teaches students the steps involved in processing milk and dairy products, from obtaining milk from the cow through standardization, pasteurization, and homogenization, as well as how dairy products like ice cream and yogurt are made. It uses interactive group activities (drawing, sequencing red/blue slips, and a dance-step review) along with guided notes and an assessment to reinforce dairy processing and food safety concepts.
At a glance
- Learning objectives
-
- As a result of this unit, the student will be able to examine processes involved in food science.
- As a result of this lesson, the student will be able to describe the steps in processing milk and dairy products.
- Time required
- Instruction time for this lesson: 45 minutes.
- Grade level
- Middle School
- Materials
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- Overhead projector/transparencies
- Tape
- Paper
- Envelopes
- Small container – one, to place markers inside
- Markers – enough for 3 per group
- Writing surface
- Writing utensil
- MS.FS.2.5.AS.A – four copies, or one per group
- MS.FS.2.5.TM.A – one copy as a transparency or one copy per student as a handout
- MS.FS.2.5.AS.B – one copy per group on red paper, cut apart and number
- MS.FS.2.5.AS.C – one copy per group on blue paper, cut apart and number
- MS.FS.2.5.AS.D – one copy per
- MS.FS.2.5.ASSESS.A – one per student
- Lesson Number
- MS.FS.2.5
- Precept
- C. Vision; C4. Adapt to Opportunities and Obstacles.
- Key Terms
- Standardization, Pasteurization, Homogenization
- Resources
- National FFA Organization. (2009). LifeKnowledge Online. Retrieved September 1, 2009 from http://agedlearning.org; Hayes, K. Introduction to Food Science, Purdue University CopyMat, 2005.
Downloads & Links
Aligned Standards
National Standards
- FPP.03.01.02.aExplain the application of chemistry and physics to food science.
- FPP.04.02.01.a.Identify and describe foods derived from meat, egg, poultry, fish, and dairy products.
- FPP.04.03.02.aExplain methods and materials for processing foods for sale as fresh-food products.
- NL-ENG.K-12.12Applying Language Skills
- NL-ENG.K-12.4Communication Skills
- NS.5-8.2Physical Science
- NS.5-8.5Science and Technology