The Effect of Temperature on Mold Growth on Cheese

Voiceover

Presenter(s)(s)

Zoya Raizada

Abstract or Description

 Six different types of cheeses were placed in covered petri dishes and stored in three different temperature environments (37 F, 71 F, 78 F). My hypothesis was that mold growth would thrive at higher temperatures. Pictures were taken, observations were made, and recorded every week. In the third week, mold was observed to be growing on the Somerdale Champagne Cheddar Cheese sample kept in the refrigerator. All cheese types released some fluids. Samples in the warmer temperatures had released more fluids. Fluids samples were observed under a microscope for mold colonies. Multiple mold colonies were observed in the fluid sample from the Somerdale Champagne Cheddar Cheese. This suggests that fluid is necessary for mold to grow. My hypothesis was incorrect and the cheese didn’t spoil in a higher temperature but a colder temperature. This was because the cheese in the warmer temperature expelled its fluid instead of retaining it’s moisture like the cheese in the colder temperature. This experiment proves that keeping cheese and possibly other dairy products in a colder temperature might not always preserve it for a longer time.