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New teacher needs help with lesson plans--Milk quality unit, Making yogurt and cheese, digestion.

Question asked by Jamie Finch on Dec 9, 2009
Latest reply on Dec 6, 2018 by Cindy Gallagher

Hello Everyone,

 

I will start teaching in the spring and I need some help getting started. I need to have everything turned in by the beginning of January so please get back to me as soon as possible.

If anyone has any lesson plans, unit plans, assessments, powerpoints and wants to share I would really appreciate it!

 

Thanks, here is what I'm teaching:

 

Unit 1 – Milk Quality Unit – 12 to 15 class periods

 

Objectives: Students will be able to

  1. Understand the agricultural applications to bacteria counts in milk.
  2. Understand the grades of milk and the standards for each class.
  3. Understand the impacts of mastitis on the dairy industry.
  4. Understand the types of tests and reporting data used to detect mastitis.
  5. Describe the pasteurization process and the types of bacteria in milk.
  6. Understand the effects of milk storage temperature and milk fat on bacterial growth.
  7. The composition of milk.
  8. Perform the California Mastitis Test.

 

 

 

Unit 2 – Making Yogurt and Cheese – 7 to 10 class periods

 

Objectives: Students will be able to

  1. The major steps in yogurt making.
  2. The types and classifications of cheeses.
  3. Understand the scientific principles behind cheese production.
  4. Make yogurt and/or cheese.

 

 

 

Unit 3 – Digestion - 15 class periods

 

Objectives: Students will be able to

  1. Understand the processes necessary in digestion and absorption.
  2. Understand the types of enzymes and their role in the digestive process.
  3. Identify the parts and functions of the monogastric digestive systems.
  4. Identify the parts and functions of the ruminant digestive systems.
  5. Understand the process of microbial fermentation.
  6. Label the parts and functions of the poultry digestive system.
  7. Understand the cases of bloat and preventative measures in rumens.

 

THANKS!!

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