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Elementary School - Grades 4-6
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P=Project E=Experiment
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Which cheese will be the first to begin rotting and which will be the first to be fully rotten?
[P]
Determine the right conditions for making butter.
[E]
Investigate the optimal starter cultures for making yogurt from whole milk.
[E]
The Effect of Various Milk Pasteurization Temperatures on Bacteria Growth
[P]
How does the type of cheese affect mold growth?
[P]
[P]
Which brand of vanilla ice cream melts slowest?
[P]
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Middle School - Grades 7-9
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P=Project E=Experiment
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Use different recipes to make processed cheese, and to determine which recipe results in the best-melting and best-looking cheese.
[E]
Determine susceptibility of store brand and homemade yogurt to development of yeast contaminants.
[E]
Investigating the Anti-Bacterial Properties of Turmeric on the Shelf Life of Milk
[E]
The Science of Making Cheese
[E]
How Do Fat Content, Exposure to Air, and Movement Affect the Shelf Life of Milk?
[E]
Does the Fat Content in Dairy Affect Its Taste?
[E]
How does the temperature of milk influence the time it takes for the milk to turn into yogurt?
[E]
Which combination of powdered milks and liquid milks would make the best yogurt?
[E]
Which cheese is the most delicious?
[P]
Does fat content effect the evaporation rate of liquid milk?
[E]
Find out if a silver dollar can keep un-refrigerated milk fresh longer by killing the bacteria which sours milk.
[E]
The Cheese Industry
[P]
Bacterial Activity in Fresh and Frozen Human Milk as Compared to Cow's Milk and Baby Formula
[E]
What Factors Can Inhibit the Fermentation of Milk?
[E]
Which milk is the best for your baby? Determine the contents of Sialic Acid present in human milk and infant milk formulas.
[E]
The effects fat has on freezing milk
[E]
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High School - Grades 10-12
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P=Project E=Experiment
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Determine total protein concentration, casein concentration, and whey protein concentration of cow milk samples retrieved from cows during different stages of lactation.
[E]
Why does organic milk last so much longer than regular milk?
[E]
The effects of protein level in the diets of dairy goats on the pH, EC or TDS of the milk.
[E]
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.
[E]
Comparing lactose percentage between whole milk and powdered milk
[E]
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Useful Links
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R=Resource
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Science Fair Projects Resources
[R]
Food Science Resources
[R]
Chemistry Resources
[R]
Citation Guides, Style Manuals, Reference
[R]
Safety Resources
[R]
[R]
Food Science Fair Books
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