Workshop Mozzarella-cheese making

The Milcobel Chair on Dairy Research offers workshops to students who are interested in transforming milk into Mozzarella cheese!

During this workshop, we will make Mozzarella cheese using bovine milk, and demonstrate how the properties of the cheese can be changed by simply treating the milk differently.
These differences are then quantified by measuring the extensibility of the heated cheese using a texture meter.

We furthermore encourage participants to produce a super-stretchy mozzarella – can you beat our current stretch record?

Program

The program is suitable for groups of 12 students, and is aimed towards 3rd grade ASO/TSO students following a science-oriented education.
A half-day program or a full-day program is possible (please enquire using the options below).

Curious?

If you are interested in the workshop - we have a detailed video showing the different steps here!

Beat our current stretch record!

We encourage participants to produce a super-stretchy mozzarella – can you beat our current stretch record?

Application

To enquire about the availabilities for these workshops, please contact us here.