Elements and Performance Criteria
- Implement sampling procedures in cheese making
- Monitor chemistry in cheese making
- Record an acidity profile for each stage in the production process
- Carry out tests at stages for indicators, including salt levels, pH, moisture levels and fat levels, according to workplace procedures
- Analyse whey content for fat to gauge efficiency of curd cutting and yield potential
- Establish and review safe work procedures for processes requiring handling of chemicals and involving chemical reactions in cheese making
- Monitor microbiological changes through the cheese making process
- Prepare samples for testing according to workplace procedures
- Ensure that serial dilutions are carried out aseptically
- Compare stained specimens to reference samples to identify bacterial composition
- Perform tests on cultures to ensure they have adequate activity before inoculating the vat
- Make observations and record data for yeasts and moulds, total coliforms and staphylococci
- Carry out sampling and testing for inhibitory substances in milk
- Sample whey for bacteriophage levels and interpret the results
- Carry out testing and interpret results to make adjustments to cheese making processes
- Use tactile and visual senses to detect physical and chemical changes during cheese making
- Evaluate organoleptic properties of final cheese product using sensory testing
- Record and interpret tests results for information on composition, properties and reactions
- Document recommended specifications for physical, chemical and microbial properties
- Evaluate yield efficiency by comparing to established process control parameters
- Reference specifications against test data
- Implement changes to cheese making process based on test results