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Evidence Guide: FBPCHE5003 - Produce a range of rennet-coagulated cheeses

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPCHE5003 - Produce a range of rennet-coagulated cheeses

What evidence can you provide to prove your understanding of each of the following citeria?

Manage sanitation in artisan cheese making

  1. 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
  2. Ensure all surfaces are clean and sanitised except for curing boards
  3. Supervise stringent personal hygiene and quarantine procedures as part of best manufacturing practice
  4. Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment
  5. Review food safety related information, including milk counts and cheese bacterial counts
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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure all surfaces are clean and sanitised except for curing boards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supervise stringent personal hygiene and quarantine procedures as part of best manufacturing practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review food safety related information, including milk counts and cheese bacterial counts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to prepare milk for artisan cheese making

  1. Measure and analyse composition and counts in raw milk samples
  2. Implement standard procedures for preparing raw milk
  3. Carry out milk pasteurisation procedures
  4. Maintain raw milk in an area separate from pasteurised milk operations
Measure and analyse composition and counts in raw milk samples

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement standard procedures for preparing raw milk

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out milk pasteurisation procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain raw milk in an area separate from pasteurised milk operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix ingredients in the vat for rennet-coagulated cheeses

  1. Add colour to the milk to change the colour of the cheese according to cheese type and recipe
  2. Add mould spores for mould-ripened cheeses according to cheese type and recipe
  3. Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type and recipe
  4. Add enzymes to alter the flavour profile of the ripened cheese according to cheese type and recipe
  5. Acidify the milk with organic or inorganic acids before renneting according to cheese type and recipe
  6. 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
  7. Add cultures and rennet to milk and hold at temperature according to recipe
  8. Maintain a log of pH and temperature to monitor yield
Add colour to the milk to change the colour of the cheese according to cheese type and recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add mould spores for mould-ripened cheeses according to cheese type and recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type and recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add enzymes to alter the flavour profile of the ripened cheese according to cheese type and recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Acidify the milk with organic or inorganic acids before renneting according to cheese type and recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add cultures and rennet to milk and hold at temperature according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a log of pH and temperature to monitor yield

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cut and handle the curd for rennet-coagulated cheeses

  1. Supervise curd cutting to achieve optimal yield and the required moisture level in the cheese
  2. Monitor agitation and temperature of the curd and whey
  3. Heat curd and whey as required and check for uneven curd or overheating according to recipe
  4. Plan the heating schedule to ensure optimal syneresis
  5. Remove part of the whey and replace with water to wash lactose and lactic acid from the curd according to recipe
  6. Mat the curd under the whey before it is removed to ensure proper eye development for large and small eye cheeses, according to recipe
  7. Remove all or part of the whey from the curds by draining out the vat
Supervise curd cutting to achieve optimal yield and the required moisture level in the cheese

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor agitation and temperature of the curd and whey

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Heat curd and whey as required and check for uneven curd or overheating according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan the heating schedule to ensure optimal syneresis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove part of the whey and replace with water to wash lactose and lactic acid from the curd according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mat the curd under the whey before it is removed to ensure proper eye development for large and small eye cheeses, according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove all or part of the whey from the curds by draining out the vat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement salting, curing and packaging procedures

  1. Implement procedures to prepare the curd for salting
  2. Apply salting treatments to ensure salt profile effects are minimised in the finished product
  3. Place dry salted stirred or milled curd particles into moulds for pressing
  4. Implement and monitor ripening procedures
  5. Apply packaging appropriate for cheese type
Implement procedures to prepare the curd for salting

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply salting treatments to ensure salt profile effects are minimised in the finished product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place dry salted stirred or milled curd particles into moulds for pressing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement and monitor ripening procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply packaging appropriate for cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and adjust process controls to produce cheese with consistent taste and quality

  1. Identify the process objectives of rennet-coagulated cheese making
  2. Monitor processing to control moisture in cheeses
  3. Control the rate and the amount of acid development
  4. Control calcium phosphate levels to influence basic cheese structure
  5. Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat
  6. Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt
  7. Control processing parameters to achieve optimal yield
  8. Age rennet-coagulated cheeses to develop optimal flavour and texture
Identify the process objectives of rennet-coagulated cheese making

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor processing to control moisture in cheeses

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control the rate and the amount of acid development

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control calcium phosphate levels to influence basic cheese structure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control processing parameters to achieve optimal yield

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Age rennet-coagulated cheeses to develop optimal flavour and texture

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out sensory analysis and grading of artisan rennet-coagulated cheeses

  1. Assess cheeses for evenness of texture, colour, finish and flavour
  2. Grade cheeses according to texture, colour, finish and flavour
  3. Analyse organoleptic properties of rennet-coagulated cheeses to identify possible changes to process controls
Assess cheeses for evenness of texture, colour, finish and flavour

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade cheeses according to texture, colour, finish and flavour

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse organoleptic properties of rennet-coagulated cheeses to identify possible changes to process controls

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet workplace requirements for food safety, quality and environmental management

  1. Record food safety related information
  2. Maintain records of cheese manufacture
  3. Implement work health and safety and environmental protection procedures using a risk management approach
  4. Dispose of waste and review environmental impacts for the cheese making operation
Record food safety related information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records of cheese manufacture

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement work health and safety and environmental protection procedures using a risk management approach

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste and review environmental impacts for the cheese making operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge