Project:

Genetic Makeup of Various Cheese Products

Students:

Darihanny Rodriguez, Liridona Asani, Liridona Asani, Keili Vargas, Jaiden Berman

School:

FMHS, Manhattan

Mentors:

Dora Miklos

Abstract:

Our aim for this project is to analyze and investigate the bacterial growth inside of our petri dishes swabbed from our cheeses. For our following experiment we’re planning to collect samples of four different cheeses, Feta, Parmigiano Reggiano, Gouda, and single Gloucester cheese. Each cheese will be represented by 3 variants; organic, natural, and non-organic. In total we will have 12 samples, 3 cheese variants for each cheese. Our final aim will be to determine and hypothesize what factors are contributing to differences found in the cheeses through bacterial growth across these different cheese types.

Poster:

Team samples: