Required skills include

Ability to

measure and mix acid coagulants and additives

inoculate milk and control ripening in the vat

promote syneresis to the required firmness and composition of curd

separate whey from curd and press if applicable and salt curd

monitor storage and ripening if applicable conditions for acidcoagulated soft cheese

add ripening agents lipases and surface treatments to acidcoagulated soft cheeses

maintain records for cheese making

carry out packaging of cheese

maintain hygiene and sanitation procedures in line with best manufacturing practice

use multiphase cleaning systems

develop safe work practices and personal hygiene and sanitation procedures

maintain the viability and integrity of coagulating agents

calculate cheese yields

develop packaging and labelling for acidcoagulated soft cheeses

comply with environmental requirements for a processing operation

Required knowledge includes

Knowledge of

the main cheese types and the common processes for making different types of 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 cheese making

milk characteristics and components important in cheese making

milk preparation for cheese making standardisation pasteurisation and homogenisation if required

types of starters and adjuncts used and their role in the fermentation process

effect of milk characteristics on cheese processing performance

moisture control in cheese making

processes of coagulation and syneresis and their role in cheese making

curd size and its impact on moisture

effects of pH and temperature on cheese processing performance and product quality

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

temperature and humidity of curing

ripening agents for different cheese types

contaminationfood safety risks associated with the process and related control measures

techniques used to monitor the cheese making process such as inspecting measuring and testing as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sampling procedures for cheese making

contamination risk of inoculants and contaminants

food safety and quality assurance standards and procedures

cleaning and sanitation procedures in line with Australian standards for cleaning in the dairy industry

routine maintenance procedures

productbatch 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 related to the process

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 produce a range of acidcoagulated soft cheeses to a commercial standard Assessment cannot take place on fully integrated industrial equipment

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

Critical aspects of assessment must include evidence of the ability to produce acidcoagulated soft cheese to a commercial standard including

developing quality procedures for

sanitation food safety quality assurance and environmental management in acidcoagulated soft cheese production

developing work instructions for

preparing milk for cheese making

coagulating milk through inoculation

controlling ripening of soft cheeses in the vat

managing acidcoagulated soft cheese making processes

packaging and labelling acidcoagulated soft cheeses

carrying out sensory analysis of acidcoagulated soft cheeses

reviewing process control based on sensory analysis and results of testing

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of 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 product specifications

sampling and testing equipment and procedures

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 making soft cheeses

written andor oral questioning to assess knowledge and understanding

workplace samples of acidcoagulated soft cheeses with a documented history of process and a completed selfevaluation

composition analysis of milk and cheese for the samples presented

thirdparty supporting statement

Guidance information for assessment

Evidence should be gathered over a period of time against a number of batches of acidcoagulated soft cheese Part of the evidence requirements for this unit requires that samples of at least three batches of acidcoagulated soft cheeses be produced to a commercial standard in a real or simulated environment Students must be assessed on their ability to control all aspects of cheese making including sanitation and materials storage and handling

Legislation

Policies and procedures

Cheese tests

Cheese types

This unit does not cover acid-coagulated soft cheeses made in an industrial process.

Clarification procedures for raw milk

Milk standardisation requirements

Pasteurisation methods

Added ripening agents

Key composition ratios of cheese

Surface treatments

Process control parameters to optimise yield

Principles of optimising yield

Packaging

Multi-phase cleaning systems

Records of cheese manufacture

Food safety related information

Cleaning standards