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Dairy / Milk Products
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For Elementary, Middle and High School Students




 


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Food Science
Dairy / Milk Products


Food Science Fair Projects Home

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  • Elementary School - Grades 4-6
    R=Reference/Experiment   S=Sample Project
    Investigate the optimal starter cultures for making yogurt from whole milk. R
    The Effect of Various Milk Pasteurization Temperatures on Bacteria Growth S
    How does the type of cheese affect mold growth? S S
    Which brand of vanilla ice cream melts slowest? S
    Middle School - Grades 7-9
    R=Reference/Experiment   S=Sample Project
    Which combination of powdered milks and liquid milks would make the best yogurt? R
    Which cheese is the most delicious? S
    Does fat content effect the evaporation rate of liquid milk? R
    Find out if a silver dollar can keep un-refrigerated milk fresh longer by killing the bacteria which sours milk. R
    The Cheese Industry S
    Bacterial Activity in Fresh and Frozen Human Milk as Compared to Cow's Milk and Baby Formula R
    What Factors Can Inhibit the Fermentation of Milk? R
    Which milk is the best for your baby? Determine the contents of Sialic Acid present in human milk and infant milk formulas. R
    The effects fat has on freezing milk R
    High School - Grades 10-12
    R=Reference/Experiment   S=Sample Project
    The effects of protein level in the diets of dairy goats on the pH, EC or TDS of the milk. R
    Find out which milk - whole, reduced fat, or fat free - had the highest protein level and determine if the process of skimming does indeed collect all of the proteins in the milk. R
    Comparing lactose percentage between whole milk and powdered milk R
    Useful Links
    R=Reference
    Science Fair Projects Resources R
    Food Science Resources R

    Chemistry Resources R

    Citation Guides, Style Manuals, Reference R
    Safety Resources R R


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