Required skills include

Ability to

acidify a heated milk mixture to promote coagulation

carry out drainage operations

recover curd in the cheese

monitor storage and ripening if applicable conditions for acidheatcoagulated cheese

conduct tests for pH moisture fat and salt levels in cheese

maintain records for cheese making

use multiphase cleaning systems

develop safe work practices and personal hygiene and sanitation procedures

maintain the integrity of acidifying agents

maintain hygiene in line with Australian standards for cleaning dairy equipment

calculate cheese yields

develop packaging and labelling for acidheatcoagulated cooked cheeses

comply with environmental requirements for a processing operation

Required knowledge includes

Knowledge of

the main components of milk whey and cream for making acidheatcoagulated cheese

specifications of product at each stage of cheese making

standardisation of dairy liquids for acidheatcoagulated cheese

types of acid used for coagulation

microbial contaminants of cheese lipolytic bacteria yeasts moulds bacillus listeria E coli salmonella coliforms and staphylococci and their impact on cheese quality

sampling and testing procedures for microbes

yeasts and moulds and other microorganisms of significance in cheese making

contaminationfood safety risks associated with the process and related control measures

techniques used to monitor the cheese making process such as inspecting measuring and testing as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sampling procedures

contamination risk of inoculants and contaminants

food safety and quality assurance standards and procedures

cleaning and sanitation procedures and Australian standards

routine maintenance procedures

productbatch changeover procedures

OHS hazards and controls

hygiene procedures including washing and decontamination

Food Standards Code

procedures for recording production and performance information

environmental issues and controls relevant to the process including waste collection and handling procedures related to the process

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

A person who demonstrates competency in this unit must be able to produce acidheatcoagulated cheeses to a commercial standard Assessment cannot take place on fully integrated industrial equipment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Critical aspects of assessment must include evidence of the ability to produce acidheatcoagulated cheeses to a commercial standard including

establishing procedures for

sanitation food safety quality assurance and environmental management in acidheatcoagulated cheese production

developing and implementing work instructions to

prepare dairy liquids for cheese making

coagulate dairy liquid through adding acid to heated milk

carry out cooking processes

package and label acidheatcoagulated cheeses

carry out sensory analysis of acidheatcoagulated cheeses

review process control based on sensory analysis

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of cheese production Competency is demonstrated by performance of all stated criteria including the critical aspects and knowledge and skills elaborated in the Evidence Guide and within the scope as defined by the Range Statements applicable to the workplace environment

Assessment must occur in a real or simulated workplace where the assessee has access to

production process and related equipment manufacturers advice and product specifications

sampling and testing equipment and procedures

methods and related software systems as required for collecting data and calculating yields efficiencies and material variances appropriate to the type of cheese and the production environment

Method of assessment

The following assessment methods are suggested

observation of candidate making acidheatcoagulated cheeses

written andor oral questioning to assess knowledge and understanding

workplace samples of acidheatcoagulated cheeses with documented procedures

composition analyses of milk and cheese samples

thirdparty supporting statement

Guidance information for assessment

Evidence should be gathered over a period of time against a number of batches of acidheatcoagulated cooked cheeses Part of the evidence requirements for this unit requires that samples of at least three batches of acidheatcoagulated cheeses be produced to a commercial standard in a real or simulated environment Students must be assessed on their ability to control all aspects of cheese making including sanitation and materials storage and handling

Legislation

Policies and procedures

Cheese tests

Cheese types

Clarification procedures for raw milk

Milk standardisation requirements

Key composition of cheese

Process control parameters to optimise yield

Principles of optimising yield

Packaging

Multi-phase cleaning systems

Records of cheese manufacture

Food safety related information