Required skills include

Ability to

apply sampling procedures in relation to the process chart for a cheese product

sample hard cheeses using a cheese trier or sample shaft

prepare a liquid cheese homogenate and a sample from the homogenate for microbiological analysis

interpret measurements at stages in a cheese making process covering

salt to moisture ratio SM

moisture in the non fat substance MNFS

fat in the dry matter FDM

safely perform tasks for the isolation identification and cultivation of microorganisms

set up and use microscope slides and a microscope

apply the use of the Gram reaction in the identification of common types of bacteria

interpret test results for yeasts and moulds coliforms and staphylococci

correctly and safely perform tests to assist in the identification of microorganisms

apply methods for the control of growth of microorganisms

identify safety hazards and control methods required when handling chemicals and working with processes that involve chemical reactions

review andor develop workplace procedures to include advice on hazards and related instructions on control methods including advice on action required in the event of an incident such as a chemical spill or an emergency

read and interpret technical information to describe food properties andor reactions including recognising and applying appropriate units of measurement and terms

interpret a sampling plan

Required knowledge includes

Knowledge of

use of technical terms used to communicate information on properties of food and materials commonly used in the food industry

physical characteristics or phenomena that occur through cheese processing including

chemistry eg acidity calcium phosphate and salt levels

microbiological counts

handle and feel of the product

total solids or moisture

heat and temperature

taste smell and appearance of the final cheese product

the processes where characteristics and phenomena can be observed

processes for the making of different types of cheese

the processing stages designed to affect the structure of these compounds eg the use of fermentation to coagulate the casein micelles for acid coagulated cheeses compared to the use of rennet for rennet coagulated cheeses

common chemical reactions that occur factors required to cause a reaction and the effect of reactions are identified for cheese making including both spontaneous and controlled reactions such as

oxidation

enzymic

Maillard

acidbased reactions

other reactions relevant to a given cheese type and production process

physical changes that occur to ingredients and product through cheese making

reactions and properties of carbohydrates proteins and fats through the cheese making process

behaviour of each type of matter and its relationship to the production process

changes in acidity through the cheese making process and its influence on spoilage moisture and mineral content texture and flavour

temperature control and its impact throughout a cheese making process

acidity ranges for the different types of cheeses

the significance of fermentation for the control of spoilage and pathogens in cheese and its influence on moisture levels mineral content texture and flavour

the basic molecular structures of carbohydrates proteins and fats

the role of enzymes in generating biological reactions eg the use of rennet as a coagulating agent

coagulation time and setting time for rennet

factors that influence syneresis and its importance in cheese making

types of microbial cells and their components and functions

the main types of microorganisms and their activity in cheese making both those that enhance the process and those that impact negatively on cheese characteristics

types of pathogenic bacteria that can be present in milk and cheese products

sampling requirements for cheese making

pH moisture and salt gradients in brine salted cheese need for homogeneity in sampling

buffering in milk and the role of casein and phosphate levels

basic molecular structures of carbohydrates proteins and fats

disinfection and sterilisation as applied to practical aspects of microbiological diversity and growth

microorganisms of significance in the production and spoilage of cheese

testing methods and interpretation of results for salmonella staphylococcus listeria and E coli in raw milk cheese

testing methods and interpretation for bacteriophage in whey

chemical and physical methods available for controlling microbial growth

safety hazards and control methods

technical information resources

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 carry out sampling and basic testing and to interpret the results for cheese production

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

Critical aspects of assessment must include evidence of the ability to sample and interpret the results of testing including sensory testing and relate the results of testing to the properties of the cheese being produced

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food 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 operating procedures

sampling and testing equipment and results

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 conducting a range of processes and tests

interpretation of milk and cheese analysis

simulation for sampling and interpreting tests using milk and cheese samples

written andor oral questioning to assess knowledge and understanding

a report on a review of the sampling testing and possible modifications to process for the manufacture of a type of cheese

Guidance information for assessment

Evidence should be gathered over a period of time against a range of cheese types

Legislation

Policies and procedures

Cheese types

Cheese classification criteria

Sampling requirements

Sampling tools and equipment

Raw milk quality tests

Cheese tests

Principles of optimising yield