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chilledfoodassociation

STEM Club Resources - STEM Club Activity: Cream (Presentation 3) - Free Digital Download

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Chilled Education are pleased to work with Sam Holyman, STEM teacher at Aylesford School, Warwick on a range of resources. Sam has developed a series of STEM Club Resources.

STEM Club Activity: Cream

In this fun and engaging STEM Club activity, students explore the science of dairy by making their own butter and instant ice cream. The process begins with shaking full-fat cream vigorously, causing the fat particles to collide, stick together, and separate from the buttermilk, resulting in fresh butter. Students learn about the role of fat in dairy products and the physical changes that occur during the process.

Next, students create instant ice cream, just like the Victorians did, by lowering the temperature of ice with salt to freeze dairy ingredients. This experiment demonstrates the principles of freezing point depression and how salt affects the freezing process.

The resources for this activity, developed by Sam Holyman, STEM teacher at Aylesford School, include clear instructions for making butter and ice cream, along with discussion points about the science behind each process. These resources, available for download, offer a fun way to teach students about the physical properties of food, while also giving them a hands-on experience in food science.

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  • Chilled food production in the UK is one of the world’s fastest-growing, most innovative and advanced food sectors. Currently worth more than £10bn, it employs more than 100,000 people at 130 sites and each year puts 15,000+ different foods on shelves. CFA represents many of the UK’s biggest chilled food manufacturers.

  • The Chilled Food Association (CFA), the people behind Chilled Education, represents some of the biggest UK chilled food manufacturers. Established 35 years ago, its members supply major retailers with foods ranging from sandwiches and prepared salad to chilled prepared meals and desserts.