Independent Cheese Mould Experiment
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Transcript of Independent Cheese Mould Experiment
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Independent Cheese Mould Experiment
To determine what type of grated cheese grows the most moulds.
Purpose Variables
Different types of grated cheese.
By Nelli Larjava
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If cheese has a lot of moisture then it will grow the most mould because mould needs moisture to grow.
Hypothesis
Materials• Cheese• Gloves• Grater• Plastic Bags • Water + Soap• Drawer• Camera
Moisture % in cheese
Parmesan 30%Cheddar 39%Edam 40%Blue 42%Brie 48%Mozzarella 48%Fresh Mozzarella 60%
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• Grated all the cheeses• Kept them all in plastic bags • Washed grater after each turn• Wore gloves for every different cheese
Controlling My Experiment
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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
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1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 210
0.5
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fresh Mozz.Reg. MozzBrieBlue cheeseEdamCheddarParmesanControl
Time (Days)
score
Score 0 = no mould growthScore 1 = less than 25% covered in mouldsScore 2 = 50 % covered in mouldsScore 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
Mould Growth by Time in Different Types of Cheese
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Day 1
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Day 3
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Day 6
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Day12
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Day 15
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Day 21
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Conclusions
• My hypothesis was wrong • The mould grows differently on different cheese • Does not matter on the moisture percentage except for parmesan
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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?