Lesson Plan

Milk and Milk by Products

I. Objectives:
At the end of the discussion, students are expected to:
1. Enumerate the nutrients found in milk.
2. Distinguish the difference between cheese, butter and cream.
3. Explain the importance of milk pasteurization.
II. Subject Matter:
Milk and Milk by Products
III. Instructional Materials:
PowerPoint Presentation
Visual Aid
Puzzle
Chalk
Illustration boards
Learning Resource (website articles)

IV. Methodology:
A. Daily Routine (10 minutes )
a. Prayer
b. Attendance
c. Review
B. Motivation (10 minutes)
Students are divided into four groups. Each group shall be given a puzzle piece which has a clue
at the back. As a group they have to guess what is in the picture using the given clue. After all the
group submitted their answer, each of the group shall have 1 member to read the clue given to
them and paste the puzzle piece in front until the puzzle will be completed and reveal the correct
answer.
1. I am the almost perfect food, what am I?
2. I am 87% liquid and 13% solid, what am I?
3. No single food can substitute me in a diet, what am I?
4. Only mammals are capable of producing me, what am I?

C. Subject Presentation and Discussion (25minutes)

D. Generalization (5 minutes)
Students shall be divided into 2 – 3 groups. Each group will be given an illustration board and
chalk. Students will be asked questions and they have to write on the board the answer. The group
with highest number of correct answer shall be given 20 points, while group who will place 2 nd
and 3rd shall be given 15 and 10 points respectively.
1. Remains after removing the protein butterfat in it during the process of cheese making
2. Fat has been removed leaving only 5% or less fat content.
3. A semisolid sourish food prepared from milk fermented by added bacteria, often sweetened
and flavored.
4. A dairy product derived from milk that is produced in a wide range of flavors, textures, and
forms by coagulation of the milk protein casein.
5. It is made by churning fresh or fermented cream or milk to separate the butterfat from
the buttermilk.
 6. the thick white or pale yellow fatty liquid which rises to the top when milk is left to stand
7. A whole milk that is heavily sweetened with sugar that acts as preservatives.
8. 60% of water is removed. It is sterilized and canned. About 24% to 28% of the moisture and
the concentrated portion homogenized.
9. Unpasteurized milk
10. It is heated to 140 °F before it is cooled to kill disease causing bacteria.

V. Evaluation: 10 minutes
In a ½ sheet of paper answer the following questions.
1. Give at least five nutrients found in milk.
2. Describe the process used in cheese making and butter making.
3. Why do you think milk is cannot be substituted with any single food?
4. List down animals that produce milk. (as many as you can)
5. What is the element in milk that is used in cheese making?
6. What is the element in milk that is used in butter making?

VI. Assignment:

Research for the dry ingredients used in baking.

Prepared by:

Anabelle D. Balendres