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        Grades

        9-13+

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        Auditory, Visual

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        Part of WGBH
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        Cheese-Making Lab Activity

        In this classroom-practice video created for Teachers' Domain Professional Development, high school teacher Diane Provenzano leads her biotechnology class through a lab activity in which students produce cheese curds using two different enzymes: a nonrecombinant enzyme (rennin) and a recombinant enzyme (chymosin). Students also test the effects of different types of milk on curd formation. The accompanying PDF document outlines the process.

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