Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Explore the Factories: How Milk Becomes Cheese

Explore the Factories: How Milk Becomes Cheese

Artworks, Eve

Paperback

Science & Nature

ISBN13: 9798176647563
Publisher: Independently Published
Published: Sep 23 2026
Pages: 102
Weight: 0.57
Height: 0.21 Width: 8.50 Depth: 11.00
Language: English
How does fresh milk become cheese, and how many people, machines, checks, and careful decisions are involved along the way?

Explore the Factories: How Milk Becomes Cheese takes young readers inside the complete journey from dairy farm to finished cheese. Children follow milk from animal care and milking through cooling, transportation, quality testing, storage, pasteurization, cultures, coagulation, curds and whey, cutting, stirring, heating, draining, molding, pressing, salting, brining, aging, final quality checks, packaging, labeling, refrigerated transport, and delivery to stores.

Along the way, young readers discover that making food is not the work of one person or one machine. Farmers, cheesemakers, technicians, food-safety teams, cleaners, engineers, operators, and other skilled workers each have an important role. The book shows why cleanliness, accurate measurements, temperature control, careful handling, patience, teamwork, and responsibility matter at every stage of production.

Children are introduced to real factory and food-science concepts in an accessible way, including pasteurization, refrigeration, stainless-steel equipment, starter cultures, rennet, coagulation, curds, whey, pressing, brine, aging rooms, temperature and humidity control, cheese rinds, different textures, stretching, cheddaring, packaging, food labels, and the cold chain.

The journey also explores how factories can use resources responsibly, including recovering useful components from whey, reducing unnecessary waste, managing water and energy carefully, and improving production processes.

Readers discover why cheeses can be fresh or aged, soft or firm, creamy or crumbly, why some cheeses have holes, how different shapes and textures are created, and how cheesemaking traditions have developed in different parts of the world.

With colorful visual learning pages, clear explanations, factory facts, review questions, sequencing activities, and a Little Factory Explorer certificate, this book turns an everyday food into an engaging lesson about science, work, responsibility, cooperation, and how real products are made.

Perfect for curious children who enjoy factories, machines, food science, STEM learning, farms, real-world jobs, and discovering how things are made.

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