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Elements and Performance Criteria

1. Manage sanitation in artisan cheese making
   • Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination
   • Ensure all surfaces are clean and sanitised except for curing boards
   • Supervise stringent personal hygiene and quarantine procedures as part of best manufacturing practice
   • Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment
   • Review food safety related information, including milk counts and cheese bacterial counts
2. Implement procedures to prepare milk for artisan cheese making
   • Measure and analyse composition and counts in raw milk samples
   • Implement standard procedures for preparing raw milk
   • Carry out milk pasteurisation procedures
   • Maintain raw milk in an area separate from pasteurised milk operations
3. Mix ingredients in the vat for rennet-coagulated cheeses
   • Add colour to the milk to change the colour of the cheese according to cheese type and recipe
   • Add mould spores for mould-ripened cheeses according to cheese type and recipe
   • Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type and recipe
   • Add enzymes to alter the flavour profile of the ripened cheese according to cheese type and recipe
   • Acidify the milk with organic or inorganic acids before renneting according to cheese type and recipe
   • Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making according to cheese type and recipe
   • Add cultures and rennet to milk and hold at temperature according to recipe
   • Maintain a log of pH and temperature to monitor yield
4. Cut and handle the curd for rennet-coagulated cheeses
   • Supervise curd cutting to achieve optimal yield and the required moisture level in the cheese
   • Monitor agitation and temperature of the curd and whey
   • Heat curd and whey as required and check for uneven curd or overheating according to recipe
   • Plan the heating schedule to ensure optimal syneresis
   • Remove part of the whey and replace with water to wash lactose and lactic acid from the curd according to recipe
   • Mat the curd under the whey before it is removed to ensure proper eye development for large and small eye cheeses, according to recipe
   • Remove all or part of the whey from the curds by draining out the vat
5. Implement salting, curing and packaging procedures
   • Implement procedures to prepare the curd for salting
   • Apply salting treatments to ensure salt profile effects are minimised in the finished product
   • Place dry salted stirred or milled curd particles into moulds for pressing
   • Implement and monitor ripening procedures
   • Apply packaging appropriate for cheese type
6. Monitor and adjust process controls to produce cheese with consistent taste and quality
   • Identify the process objectives of rennet-coagulated cheese making
   • Monitor processing to control moisture in cheeses
   • Control the rate and the amount of acid development
   • Control calcium phosphate levels to influence basic cheese structure
   • Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat
   • Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt
   • Control processing parameters to achieve optimal yield
   • Age rennet-coagulated cheeses to develop optimal flavour and texture
7. Carry out sensory analysis and grading of artisan rennet-coagulated cheeses
   • Assess cheeses for evenness of texture, colour, finish and flavour
   • Grade cheeses according to texture, colour, finish and flavour
   • Analyse organoleptic properties of rennet-coagulated cheeses to identify possible changes to process controls
8. Meet workplace requirements for food safety, quality and environmental management
   • Record food safety related information
   • Maintain records of cheese manufacture
   • Implement work health and safety and environmental protection procedures using a risk management approach
   • Dispose of waste and review environmental impacts for the cheese making operation