Google links for FDFCH4003A - Produce a range of rennet-coagulated cheeses


The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Legislation	Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes: the Food Standards Code, including labelling, weights and measures legislation legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity.
Policies and procedures	Work is carried out according to: company procedures regulatory and licensing requirements legislative requirements industrial awards and agreements.
Cheese tests	Cheese tests may include: testing for pH levels, moisture levels, salt levels and fat and protein levels microbiological testing chemical testing physical testing of cheese throughout production testing for organoleptic properties.
Cheese types	Cheese types may include the range of rennet-coagulated cheeses including: low heating temperature (<40°C) hard cheeses (e.g. Cheddar) high temperature (>40°C) hard cheeses (e.g. Parmesan and Romano) eye cheeses mould ripened cheeses (e.g. Camembert and Blue) bacterial surface ripened cheeses (e.g. Swiss Tilsit) feta past filata cheeses (e.g. Mozzarella).
Clarification procedures for raw milk	Clarification procedures for raw milk may include: cloth filters centrifugal clarifiers and separators bactofugation membrane (micro) filtration.
Milk standardisation requirements	Milk standardisation requirements may: include standardisation of microflora, fat and protein, and casein/fat rations require the addition of skim milk or skim milk solids, or the separation of cream.
Pasteurisation methods	Pasteurisation methods may be: batch or continuous.
Cheese inoculants	Cheese inoculants include: the lactic acid bacteria which are added to the milk as a culture in inoculation.
Cheese additives	Cheese additives may be added to the milk after inoculation and include: calcium chloride nitrates colour (e.g. Annatto is added to Cheddar style cheeses to make a more orange colour) lipases adjunct cultures (e.g. Propionibacteria added to milk for Swiss type cheeses results in the large eyes and characteristic flavour of these cheeses) enzymes (e.g. the use of lipase in some Parmesan and Romano style cheeses).
Cheese adjuncts	Cheese adjuncts are microbial populations added to cheese in addition to the normal inoculants to: provide consistency to flavour and texture accelerate flavour development produce specific attributes to meet market targets Adjunct cultures are essential for the correct ripening of the cheese.
Rennets	Rennets may include: enzymes (mostly chymosin) from animal stomachs chymosin fermented by genetically modified organisms enzymes from microbial or plant sources.
Key composition ratios of cheese	Key composition ratios of cheese include: salt to moisture ratio (S/M) moisture in the non fat substance (MNFS) fat in the dry matter (FDM) pH (acidity).
Process control parameters to optimise yield	Process control parameters to optimise yield include: curd cutting and subsequent agitation heating and cooking high temperatures during pressing.
Principles of optimising yield	Principles of optimising yield include: obtain highest MNFS with good quality standardise milk (P/F) to obtain maximum value for milk components minimise fat and protein losses in the whey.
Processing factors to achieve moisture control	Processing factors to achieve moisture control include: cheese making time curd particle size cooking temperature.
Preparation of the curd	For Cheddar and pasta filata cheeses, the curd particles may be allowed to matt before cutting and stacking as loaves, or stirred to prevent the particles from matting before the addition of dry salt. The loaves of matted curd are milled into small pieces before salting. The milled or stirred curd particles may be washed before salting For pasta filata cheeses, salted, part salted or unsalted curd is heated to ~60°C to plasticise the curd (typically by stretching in hot water or brine). The plasticised cheese is then moulded into its desired shape and the part salted or unsalted cheeses salted further in a brine solution For opened textured cheeses (e.g. Feta, Parmesan, Havarti, and most blue mould ripened cheeses) well drained curd is generally transferred from the vat into moulds before optional pressing Eye and open textured cheese types are generally pressed before salting For surface ripened soft cheeses (mould and/or bacteria), curd and part of the whey is transferred into moulds to form the shape of the cheese before salting.
Ripening procedures	Ripening procedures include: for most hard cheeses: the cheese may be sealed and allowed to ripen under either temperature controlled conditions (for rindless cheeses) or allowed to ripen under temperature and humidity controlled conditions before the cheese is sealed (for rinded cheeses) for white or blue mould ripened cheeses, soft bacterial surface ripened cheeses (e.g. Limburger) and hard bacterial surface ripened cheeses(e.g. Swiss Tilsit): the cheeses are allowed to ripen under temperature and humidity controlled conditions before the cheese is generally packaged in aerobic packaging. Some blue mould cheese and bacterial surface ripened cheese styles may be sealed at some stage during ripening feta cheeses: are generally ripened in a salt brine.
Aging of hard cheeses	Aging of hard cheeses may be: from one to two months to several years Temperature must be monitored for rindless cheeses and temperature and humidity for rind, mould ripened and bacterial surface ripened cheeses.
Packaging	Packaging may include: vacuum and/or gas flush in gas and moisture proof film surface drying as a protective rind followed by waxing oxygen permeable packaging for most mould and bacterial surface ripened cheese types.
Multi-phase cleaning systems	Multi-phase cleaning systems require: cleaning with a chlorinated alkaline detergent with a chelator, followed by water and acid rinses.
Records of cheese manufacture	Records of cheese manufacture may include: timing of operations temperature logging milk and curd pH profile curd weight milk composition cheese microbial counts hooped yield curing and grading data.
Food safety related information	Food safety related information may include: milk counts cheese bacterial counts manufacture and storage details.
Cleaning standards	Cleaning standards include: AS 4709 - 2001 Guide to cleaning and sanitising of plant and equipment in the food industry AS 1162 - 2000 Cleaning and sanitising dairy factory equipment AS 2541 - 1998 Guide to the cleaning-in-place of dairy factory equipment.

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FDFCH4003A - Produce a range of rennet-coagulated cheeses

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement