• 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

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    Educational level

    • Skilled