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 and/or 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.

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 (S/M)

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 and/or 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 and/or 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 (e.g. 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 (e.g. 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

acid-based 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 (e.g. 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 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, occupational health and safety (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 types

Cheese types may include any type of fermented cheese product, including:

acid-coagulated (e.g. Cottage and cream cheese)

acid/heat-coagulated (e.g. Ricotta)

rennet-coagulated (e.g. Cheddar, Parmesan, Gouda, Swiss and Camembert).

Cheese classification criteria

Cheese classification criteria may include:

species of animal

milk standardisation process

coagulation

moisture level

pH control method

acidity

salting procedures

ripening procedures

type of rind

texture

melting properties.

Sampling requirements

Sampling requirements may include:

a range of sampling plans which apply to fresh milks, processing milk and production stages for the range of cheeses.

Sampling tools and equipment

Sampling tools and equipment may include:

personal protective equipment (PPE)

sampling frames

sampling tubes

weighted sample bottles

variety of sterile containers

milk samplers

cheese triers.

Raw milk quality tests

Raw milk quality tests may include:

organoleptic

total plate counts

coliforms

psychrotrophes

somatic cell counts

rapid test for inhibitors

disk assay

composition (fat and protein, casein, whey protein and non-protein nitrogen, minerals and salts)

pH.

Cheese tests

Sampling and interpretation of tests may be required for:

pH

milk fat

cheese salt

culture activity test

bacteriophage detection

inhibitory substances (growth inhibition, enzymatic colorimetric, microbial receptor assays and immunoassays)

rennet activity and microbiological analysis (yeasts and moulds, total coliforms and staphylococci).

Principles of optimising yield

Principles of optimising yield include

obtain highest moisture in non-fat substance (MNFS) with good quality

standardise milk protein to fat ratio (P/F) to obtain maximum value for milk components

minimise fat and protein losses in the whey.