Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFCH4002A Mapping and Delivery Guide
Produce acid-coagulated soft cheese

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFCH4002A - Produce acid-coagulated soft cheese
Description This unit of competency covers the skills and knowledge required to produce acid-coagulated soft cheeses to a commercial standard.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to production managers in cheese enterprises. The unit typically applies to managers with responsibility for developing operational procedures, controlling the cheese making process, and complying with occupational health and safety (OHS), food safety, record keeping and quality assurance requirements for soft cheeses. This unit includes all aspects of acid-coagulated soft cheese production and cheese making equipment and ingredients. Examples of acid coagulated cheeses include smooth cottage cheese, particulate cottage cheese with a cream dressing (generally known as American style cottage cheese), and cream cheese.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Maintain sanitation in acid-coagulated soft cheese making
  • A high level of sanitation is maintained when transferring starter cultures to the fermentation tanks or cheese vats to prevent contamination with undesirable microorganisms and bacteriophages
  • All surfaces are kept clean and sanitised, except for curing boards
  • Stringent personal hygiene and quarantine procedures are applied
  • Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment
  • Food safety related information is recorded, as required, including milk counts and cheese bacterial counts
       
Element: Implement procedures to prepare milk for acid-coagulated soft cheese making
  • Raw milk is sampled and composition and counts are measured/analysed
  • Clarification and standardisation procedures for raw milk are carried out
  • Pasteurisation procedures for milk are carried out
  • Raw milk area is maintained separate from pasteurised milk operations
       
Element: Inoculate the milk to promote coagulation
  • Lactic culture is added to the milk and mixed evenly
  • Coagulating enzymes are added to the milk, if required
  • Even temperature is maintained at specified level throughout the tank or vat
  • A log of pH and temperature is maintained to control ripening and yield
       
Element: Develop procedures to process curds
  • Curd breaking or cutting is carried out using correct technique and equipment to minimise loss of protein and fat as fines
  • Whey fat content is measured and recorded to assess curd breaking or cutting efficiency when making cheese from milk containing fat
  • The cooking schedule is planned to ensure optimal syneresis
  • Draining procedures are developed to ensure curd is at required moisture, pH level and consistency
  • The curd is washed, if required
       
Element: Manage packaging procedures for acid-coagulated soft cheeses
  • Ripening agents are added to acid-coagulated soft cheeses, if required
  • Curing is optimised by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses
  • Surface treatments are used, as required
  • Packaging is applied as appropriate for acid-coagulated soft cheeses
  • The product is labelled with complete and accurate information as specified by legislation
       
Element: Monitor and adjust process control to produce cheese with consistent taste and quality
  • The process objectives of acid-coagulated soft cheese making are established
  • The amount of moisture in acid-coagulated soft cheese is controlled by regulating syneresis
  • The rate and amount of acid development in the curd is controlled by cooking and washing the curd before salting, if required
  • Calcium phosphate levels are adjusted to influence basic cheese structure, if required.
  • Texture of the cheese is controlled by regulating pH, ripening agents, salt, moisture and fat
  • Cheese flavour is controlled through choice of ingredients (milks, cultures, coagulating agents and salt) and pH levels
  • Yield is optimised by establishing process control parameters
       
Element: Carry out sensory analysis and grading of soft cheeses
  • A range of flavours in cheese is identified
  • Different textures of cheeses are recognised
  • Cheese is assessed for evenness of colour and finish
  • Organoleptic properties of acid-coagulated soft cheese are analysed to identify possible changes to process control
       
Element: Meet workplace requirements for food safety, quality and environmental management
  • Food safety related information is recorded
  • Records of cheese manufacture are maintained
  • Health and safety and environmental protection procedures are developed through a risk management approach
  • Waste is disposed of and environmental impacts of the cheese making operation reviewed
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 acid-coagulated 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 acid-coagulated soft cheese to a commercial standard, including:

developing quality procedures for:

sanitation, food safety, quality assurance and environmental management in acid-coagulated 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 acid-coagulated soft cheese making processes

packaging and labelling acid-coagulated soft cheeses

carrying out sensory analysis of acid-coagulated 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 and/or oral questioning to assess knowledge and understanding

workplace samples of acid-coagulated soft cheeses with a documented history of process and a completed self-evaluation

composition analysis of milk and cheese for the samples presented

third-party supporting statement.

Guidance information for assessment

Evidence should be gathered over a period of time against a number of batches of acid-coagulated soft cheese. Part of the evidence requirements for this unit requires that samples of at least three batches of acid-coagulated 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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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 acid-coagulated soft cheese

add ripening agents (lipases) and surface treatments to acid-coagulated soft cheeses

maintain records for cheese making

carry out packaging of cheese

maintain hygiene and sanitation procedures in line with best manufacturing practice

use multi-phase 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 acid-coagulated 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

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, 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

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 related to the process.

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 include any type of acid-coagulated soft cheeses. Varieties of cheese covered by this classification include:

cottage and cream cheeses and quark

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

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.

Added ripening agents

Added ripening agents may include:

milk enzymes

milk coagulants

lactic cultures

secondary cultures

microorganisms present in the milk and lipases

Lipases may be added by:

direct addition of enzymes

enzyme cocktails (lipases and proteases)

attenuated proteolytic cultures.

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).

Surface treatments

Surface treatments may include

ashing

stamping.

Process control parameters to optimise yield

Process control parameters to optimise yield include:

curd cutting

heating and cooking

salting too soon after milling

high temperatures during pressing

washing.

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.

Packaging

Packaging may include:

vacuum and/or gas flush in gas and moisture proof film

plastic rigid containers

oxygen permeable wrap (e.g. greaseproof paper).

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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
A high level of sanitation is maintained when transferring starter cultures to the fermentation tanks or cheese vats to prevent contamination with undesirable microorganisms and bacteriophages 
All surfaces are kept clean and sanitised, except for curing boards 
Stringent personal hygiene and quarantine procedures are applied 
Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment 
Food safety related information is recorded, as required, including milk counts and cheese bacterial counts 
Raw milk is sampled and composition and counts are measured/analysed 
Clarification and standardisation procedures for raw milk are carried out 
Pasteurisation procedures for milk are carried out 
Raw milk area is maintained separate from pasteurised milk operations 
Lactic culture is added to the milk and mixed evenly 
Coagulating enzymes are added to the milk, if required 
Even temperature is maintained at specified level throughout the tank or vat 
A log of pH and temperature is maintained to control ripening and yield 
Curd breaking or cutting is carried out using correct technique and equipment to minimise loss of protein and fat as fines 
Whey fat content is measured and recorded to assess curd breaking or cutting efficiency when making cheese from milk containing fat 
The cooking schedule is planned to ensure optimal syneresis 
Draining procedures are developed to ensure curd is at required moisture, pH level and consistency 
The curd is washed, if required 
Ripening agents are added to acid-coagulated soft cheeses, if required 
Curing is optimised by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses 
Surface treatments are used, as required 
Packaging is applied as appropriate for acid-coagulated soft cheeses 
The product is labelled with complete and accurate information as specified by legislation 
The process objectives of acid-coagulated soft cheese making are established 
The amount of moisture in acid-coagulated soft cheese is controlled by regulating syneresis 
The rate and amount of acid development in the curd is controlled by cooking and washing the curd before salting, if required 
Calcium phosphate levels are adjusted to influence basic cheese structure, if required. 
Texture of the cheese is controlled by regulating pH, ripening agents, salt, moisture and fat 
Cheese flavour is controlled through choice of ingredients (milks, cultures, coagulating agents and salt) and pH levels 
Yield is optimised by establishing process control parameters 
A range of flavours in cheese is identified 
Different textures of cheeses are recognised 
Cheese is assessed for evenness of colour and finish 
Organoleptic properties of acid-coagulated soft cheese are analysed to identify possible changes to process control 
Food safety related information is recorded 
Records of cheese manufacture are maintained 
Health and safety and environmental protection procedures are developed through a risk management approach 
Waste is disposed of and environmental impacts of the cheese making operation reviewed 

Forms

Assessment Cover Sheet

FDFCH4002A - Produce acid-coagulated soft cheese
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I declare that the assessment tasks submitted for this unit are my own work.

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Assessment Record Sheet

FDFCH4002A - Produce acid-coagulated soft cheese

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Assessment task 1: [title] Result: Competent Not yet competent

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