Cheesemaking provides the perfect example of how biotechnology can be used to improve on a process and its end-product. Test and observe the curdling effect of chymosin, collect and interpret data during milk curdling, and compare and evaluate the effectiveness of chymosin in cheesemaking. Study enzyme properties by changing variables such as temperature, pH, enzyme concentration, milk fat content, and more.For a class of 40 students.