Knowledge of: the main cheese types and the common processes for making different types of rennet-coagulated cheeses the main components of milk and cheese (both curds and whey) types and impact of inhibitory substances in milk, including bacteriophage purpose and basic principles of cheese making specifications of product at each stage of rennet-coagulated cheese making milk characteristics and components important in cheese making milk preparation for cheese making (standardisation and pasteurisation) types of starters used and their role in the fermentation process types of adjunct cultures and their role in the flavour and texture characteristics of the ripened cheese use of additives to the milk for modifying the flavour, texture and colour of the ripened cheese effect of milk characteristics on cheese processing performance use of bacterial cultures and coagulating enzymes moisture control in cheese making processes of coagulation and syneresis and their role in rennet-coagulated cheese making critical control points in the manufacture of each cheese type principles of brine salting and maintenance of brine salting systems for brine salted cheeses principles of dry salting for dry salted cheeses effects of pH and temperature on cheese processing performance and product quality lactic acid bacteria and their role in cheese making 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 contamination/food safety risks associated with the process and related control measures techniques used to monitor the cheese making process, such as inspecting, measuring and testing common causes of variation and corrective action required for each cheese making process organoleptic properties and their relationship to process control and ingredients in cheese making sampling procedures contamination risk of inoculants and contaminants food safety and quality assurance standards and procedures yield efficiency cleaning and sanitation procedures in line with Australian standards for cleaning in the dairy industry routine maintenance procedures product/batch changeover procedures OHS hazards and controls procedures for recording production and performance information environmental issues and controls relevant to the process, including waste collection and handling procedures. |