Magnificent Milk activity ideas
Activities
Here is a set of activities to work alongside the Online Field Trip about milk. The intention is to provide a range of activities that span the curriculum and motivate children to have an interest in milk – where it comes from, the processes it goes through before it reaches our homes, and the wide variety of ways in which we use it. After the introduction, the activities are listed in a structured order to progress children through the topic and end with some extension ideas. Feel free to select the activities that suit the needs of your children.
Ensure parental/guardian permission has been sought prior to tasting any milk products and that you are aware of any allergies or intolerances.
Key Words
Dairy, mammal, full fat, skimmed, semi-skimmed, pasteurised, homogenised, process, bacteria, particles, protein, calcium, nutrient, mineral, lactose, pint, almond, soya, oat, milkman.
Introducing milk
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Most children in this age group will know that most of the milk we drink comes from cows, but they may not know that cow’s milk is classed as a dairy product and that there are many forms of milk including full fat, skimmed and semi- skimmed. Begin by reading out the question on each trivia card and giving the children their multiple-choice answers. [Milk Trivia_7-11_Milk] Children can vote for the answer they think is correct by raising their hand. Reveal the correct answer and talk about what has been discovered.
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Tell the children that there are lots of different types of milk. Cow’s milk is the most common type of milk but there is also goat’s milk, almond milk, soya milk, rice milk and oat milk. Discuss the reasons why some people might choose a milk other than cow’s milk and invite comments about allergies.
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With the children, look at a variety of milk cartons and ask them to investigate whether the milk is labeled as ‘pasteurised’. Talk about what this means and explain the advantages of keeping milk fresh for longer. Discuss bacteria and explain that milk that is not fresh will start to decay (if you can bear it, have an example in a jar of some milk that has gone off!)
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Invite the children to comment on what they think would happen if they drunk milk that had gone off. Underline the importance of milk being fresh and safe to drink.
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Together, discuss the history of Louis Pasteur and the invention of pasteurisation. Use the information sheets [The History Of Pasteurisation_7-11_Milk].
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Ask the children to imagine they are the French scientist Louis Pasteur and that today is the day in 1856 that they have discovered exactly the right temperatures to heat and then cool milk in order to kill off harmful bacteria. Ask them to write a diary entry for this special day, explaining the process they have discovered and what they think it will mean for the future. Use the worksheet [Louis Pasteur’s Diary Entry_7-11_Milk].
Consider the following information:
- Pasteurisation is a process that was invented by French scientist Louis Pasteur in 1856. He discovered that liquids such as beer and wine went bad because of bacteria. He also discovered that heating liquids to a high temperature and then quickly cooling them could destroy the bacteria and keep them fresh longer.
- The pasteurisation process wasn't used on milk straight away because people were worried that it would make the milk taste bad and destroy the vitamins. But this changed at the end of the 19th century when scientists discovered that cows could spread diseases through their milk, including tuberculosis. Scientists realised that pasteurisation could stop the risk of tuberculosis and pasteurising milk became the law.
- Today, pasteurisation is widely used within the food and drink industry. Pasteurisation makes milk safe to drink by killing off any bacteria, and it also helps to prolong its shelf life.
- The process of pasteurisation involves heating milk to 71.7c for at least 15 seconds and no more than 25 seconds. This is sometimes called the HTST process (High Temperature Short Time). Once the milk has been heated, it is then cooled very quickly to less than 3c. The equipment that is used to heat and cool the milk is called a ‘heat exchanger’. When the milk has been pasteurised it is bottled or packaged, ready to be sold.
Homogenisation
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With the children, look again at some milk cartons and, this time, ask them to look for the word ‘homogenised’. Most milk sold nowadays is homogenised but you can find milk that is labeled ‘cream top’ and this is not homogenised.
- Explain to the children the process of homogenisation.
Consider the following information:
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Most milk that is sold nowadays is homogenised. Homogenisation is the process of breaking down the particles of fat in milk into smaller ones so that they don’t rise to the top and separate as cream. Instead, the fat particles stay within the milk.
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Homogenisation is carried out in a machine, which forces the milk through tiny holes with a lot of pressure. This breaks up the large fat particles into tiny ones.
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Milk is usually homogenised because the process distributes the fat evenly throughout the milk and avoids having a layer of cream on the top. The process also gives the milk a whiter colour, a more even flavour, and makes it last longer (up to around eleven days).
• Together, discuss the worksheet [The Homogenisation Process_7-11_Milk]. Explain that ‘raw milk’ is milk that has not been pasteurised or homogenised. Remind the children that when raw milk is left to stand and cool, the fat particles will rise to the top and form a cream. Ask them to complete the worksheet by drawing the fat particles in each bottle.
Packaging and Purchasing
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With the children, discuss the way that milk is often packaged nowadays and how we purchase it. Look at a variety of plastic bottles and cardboard cartons and compare them in terms of whether they are recyclable and how easy they are to open and to pour.
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Show the children a glass milk bottle and ask whether anyone has a milkman and has milk delivered to their door.
- Invite the children to give suggestions as to why most of us no longer use milkmen. Consider the convenience of supermarkets and buying all your food and drink in the same place. Discuss the positives and negatives of no longer having many milkmen.
- Look through the picture pack of milk throughout history [Delivering Milk Through The Years_7-11_Milk]. Ask the children to design a modern day poster that advertises milk. Encourage them to point out the health benefits (calcium and protein for healthy teeth and bones). Remind them to use strong imagery, colours and headlines to grab attention.
- Use a carton of full, a carton of semi-skimmed and a carton of skimmed milk. Using the children’s knowledge of how these three milks are different, ask the children to predict whether they think they can tell the difference between them. Do they think they can identify the type of milk they use at home? Carry out some blindfolded taste testing and share the results. Which type of milk is easiest to identify just from the taste?
- Ask the children to measure out a quarter of a pint of full fat, semi-skimmed and skimmed milk into separate containers. Weigh each container and discover any weight difference between the three varieties of milk. Did the children predict which one might be lightest/heaviest?
- Show the children a carton of goat’s milk, almond milk, soya milk and oat milk. Carry out some taste testing of these milks (allergies permitting) and ask the children to record their opinions of any different tastes, consistencies and colours. How do they differ from each other? Compare them to cow’s milk and ask the children to give their preferences.
Crossword Review
• Review how much information the children have retained on the topic of milk by asking them to complete the fun crossword. Copies are available to download on the Eat Happy website [Milk Crossword_7-11_Milk].
Clues Across:
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Milk from which some of the cream has been removed. [Answer: semi-skimmed]
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Mammal that produces milk. [Answer: cow]
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The scientist that invented the process of pasteurisation. [Answer: Louis Pasteur]
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A building where milk is processed, stored and distributed. [Answer: dairy]
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The process of breaking up the particles of fat in milk. [Answer: homogenise]
Clues Down:
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The nationality of the scientist who invented pasteurisation. [Answer: French]
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Milk from which the cream has been removed. [Answer: skimmed]
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The main nutrient found in milk. [Answer: protein]
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The main mineral found in milk. [Answer: calcium]
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This will rise to the top of raw milk. [Answer: cream]
Milkshake Challenge
• Milk can be turned into a healthy milkshake by blending it together with a portion of whole fruit such as strawberries or bananas. If you have access to a blender, make a fruity milkshake to enjoy with the children. Remember, no sugar needs to be added to make this a delicious snack.
