This year's topic in Science Olympiad Food Science is dairy products. Science Olympiad students in Ms. Lang and Mr. Unal's Food Science class have been conducting experiments in making cheese curds. Their goal is to determine the ideal amount of acid required to produce the greatest mass of cheese curds. Students have been carefully adding varying measured amounts of acid, recording the milk fat of their milk sample, measuring the pH and the temperature of their mixtures, and carefully timing their experiments to isolate the effect of their independent variable (the amount of acid) on their dependent variable (the mass of curds.) Once they have mastered cheese curds, they'll apply the scientific method to making ice cream and butter.
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