7513-Dairy-products makers

Tasks include

• boiling or pasteurizing milk to achieve specified butter fat content separating cream from milk and churning cream into butter
• dumping measured amounts of starter and other ingredients into milk
• curdling milk, heating curd until it reaches desired firmness, draining curd and placing cheese into moulds to press it into shape
• salting cheese and piercing or smearing cheese with cultured wash to develop mould growth
• placing and turning cheese blocks on shelves to cure cheese
• monitoring product quality before packaging by inspecting, taking samples and adjusting treatment conditions when necessary
• recording amounts of ingredients used, test results, and time cycles