Daily Lesson Plan

Instructor: Katlynn Maughan, Kylee Jo Stokes, Kassidie Russell

Course: Animal Science 1
Unit: Dairy
Lesson Title: Milk Defects
Estimated Time: 20 minutes
Objective(s) of Lesson: What you want your students to KNOW and/or be able to DO
Students will be able to identify defects in milk.
Students will be able to determine causes of milk defects.
Evaluate milk samples for quality and off-flavor characteristics.

Materials, Supplies, Equipment, References, and Other Resources:

Milk with Defects
Sample cups/spit cups
Bleach
Salt
Milk
Water
Onion
Grape nuts
Bleach
Buttermilk
Handout
Sticky notes

Situation: (WHO are you teaching)

Students who have are learning about the dairy industry.

Interest Approach (Motivation):

Today we will be starting off by watching a Napoleon Dynamite clip.

After watching that video what do you think well be talking about today?

Communicate Objectives, Define Problem or Decision to be Made, or Identify Questions to Investigate:

Today we will be Learning what defects in milk are, and how they occur.
ASK:
What are some defects in milk and how do they occur?
How can we prevent them?

Instructor Directions / Materials Content Outline, Instructional Procedures, and/or Key Questions
HOW you will teach WHAT you will teach
PPT. Interest Approach/OBJECTIVES
Worksheet/Handout You should be getting a worksheet and 8 samples of milk each
*Pass out worksheet and samples with a different defect. (Explain the 8 defects located on lab sheet.)
When I say MILK youll have 10 minutes to record on your lab
sheet what the defect is, and it how occurred. Are there any
White Board questions? Give me a 5 if youve got this and a 1 if youre lost.
Discussion MILK!
(10 minutes)
Write on board: Sample 1-8.
Bring students back together.
Students will vote on what defect each sample has and ask them
how they think the defects occur.
Was it hard to recognize defects in the milk?
PPT.
Display results on ppt.

Go through each defect and explain how each defect occurs.

1. Watery
2. Onion
3. Malty
4. Oxidized
5. Salty
6. Foreign
7. Acidic
8. No Defect

Formative Assessment: Walking

around, encouraging discussion,
asking questions

Closure/Summary: Reflection questions on lab sheet.

As a consumer, is there any level of defect you would be willing
Summative: to tolerate?
As producers what are some way we can prevent these defects?
What kind of challenges do producers face when trying to
produce milk without defects?

Evaluation: (Summative) Sticky note: You should each receive a sticky note. On this
sticky note, write one thing you learned and one question you still have
and stick it on the board.
Instructor Directions / Materials Content Outline, Instructional Procedures, and/or Key Questions
HOW you will teach WHAT you will teach