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Independent Cheese Mould Experiment . Variables. Purpose. To determine what type of grated cheese grows the most moulds. Different types of grated cheese. By Nelli Larjava. Hypothesis .
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Independent Cheese Mould Experiment Variables Purpose To determine what type of grated cheese grows the most moulds. Different types of grated cheese. By Nelli Larjava
Hypothesis If cheese has a lot of moisture then it will grow the most mould because mould needs moisture to grow. Moisture % in cheese Parmesan 30% Cheddar 39% Edam 40% Blue 42% Brie 48% Mozzarella 48% Fresh Mozzarella 60% Materials • Cheese • Gloves • Grater • Plastic Bags • Water + Soap • Drawer • Camera
Controlling My Experiment • Grated all the cheeses • Kept them all in plastic bags • Washed grater after each turn • Wore gloves for every different cheese
Procedure • Grate cheese • Wear and change gloves ( To prevent mould spread by touching with hands) • Wash grater ( To prevent mould spread between different types of cheese) • Grate other cheeses ( Mouldy ones last) • Place them in plastic bags • Place in dark drawer • Take pictures every 3 days • Score daily 1-3
Mould Growth by Time in Different Types of Cheese Score 0 = no mould growth Score 1 = less than 25% covered in moulds Score 2 = 50 % covered in moulds Score 3 =50% to 100% covered in moulds Blue cheese and brie are made of mouldy cheese. Only different types of mould were scored and none was found
Conclusions • My hypothesis was wrong • The mould grows differently on different cheese • Does not matter on the moisture percentage except for parmesan
Further Inquiries • Why did the mould on the fresh mozzarella go away? • How long will it take until parmesan grows any moulds? • Will brie and blue cheese ever grow any different types of moulds? • How many other moulds grow on cheese? • Why do some moulds take out all the air from a bag?