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Evidence Guide: FDFCH4002A - Produce acid-coagulated soft cheese

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFCH4002A - Produce acid-coagulated soft cheese

What evidence can you provide to prove your understanding of each of the following citeria?

Maintain sanitation in acid-coagulated soft cheese making

  1. 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
  2. All surfaces are kept clean and sanitised, except for curing boards
  3. Stringent personal hygiene and quarantine procedures are applied
  4. Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment
  5. Food safety related information is recorded, as required, including milk counts and cheese bacterial counts
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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All surfaces are kept clean and sanitised, except for curing boards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stringent personal hygiene and quarantine procedures are applied

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety related information is recorded, as required, including milk counts and cheese bacterial counts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to prepare milk for acid-coagulated soft cheese making

  1. Raw milk is sampled and composition and counts are measured/analysed
  2. Clarification and standardisation procedures for raw milk are carried out
  3. Pasteurisation procedures for milk are carried out
  4. Raw milk area is maintained separate from pasteurised milk operations
Raw milk is sampled and composition and counts are measured/analysed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clarification and standardisation procedures for raw milk are carried out

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pasteurisation procedures for milk are carried out

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Raw milk area is maintained separate from pasteurised milk operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inoculate the milk to promote coagulation

  1. Lactic culture is added to the milk and mixed evenly
  2. Coagulating enzymes are added to the milk, if required
  3. Even temperature is maintained at specified level throughout the tank or vat
  4. A log of pH and temperature is maintained to control ripening and yield
Lactic culture is added to the milk and mixed evenly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Coagulating enzymes are added to the milk, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Even temperature is maintained at specified level throughout the tank or vat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A log of pH and temperature is maintained to control ripening and yield

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop procedures to process curds

  1. Curd breaking or cutting is carried out using correct technique and equipment to minimise loss of protein and fat as fines
  2. Whey fat content is measured and recorded to assess curd breaking or cutting efficiency when making cheese from milk containing fat
  3. The cooking schedule is planned to ensure optimal syneresis
  4. Draining procedures are developed to ensure curd is at required moisture, pH level and consistency
  5. The curd is washed, if required
Curd breaking or cutting is carried out using correct technique and equipment to minimise loss of protein and fat as fines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Whey fat content is measured and recorded to assess curd breaking or cutting efficiency when making cheese from milk containing fat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The cooking schedule is planned to ensure optimal syneresis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Draining procedures are developed to ensure curd is at required moisture, pH level and consistency

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The curd is washed, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage packaging procedures for acid-coagulated soft cheeses

  1. Ripening agents are added to acid-coagulated soft cheeses, if required
  2. Curing is optimised by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses
  3. Surface treatments are used, as required
  4. Packaging is applied as appropriate for acid-coagulated soft cheeses
  5. The product is labelled with complete and accurate information as specified by legislation
Ripening agents are added to acid-coagulated soft cheeses, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Curing is optimised by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Surface treatments are used, as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaging is applied as appropriate for acid-coagulated soft cheeses

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The product is labelled with complete and accurate information as specified by legislation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and adjust process control to produce cheese with consistent taste and quality

  1. The process objectives of acid-coagulated soft cheese making are established
  2. The amount of moisture in acid-coagulated soft cheese is controlled by regulating syneresis
  3. The rate and amount of acid development in the curd is controlled by cooking and washing the curd before salting, if required
  4. Calcium phosphate levels are adjusted to influence basic cheese structure, if required.
  5. Texture of the cheese is controlled by regulating pH, ripening agents, salt, moisture and fat
  6. Cheese flavour is controlled through choice of ingredients (milks, cultures, coagulating agents and salt) and pH levels
  7. Yield is optimised by establishing process control parameters
The process objectives of acid-coagulated soft cheese making are established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The amount of moisture in acid-coagulated soft cheese is controlled by regulating syneresis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The rate and amount of acid development in the curd is controlled by cooking and washing the curd before salting, if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calcium phosphate levels are adjusted to influence basic cheese structure, if required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Texture of the cheese is controlled by regulating pH, ripening agents, salt, moisture and fat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cheese flavour is controlled through choice of ingredients (milks, cultures, coagulating agents and salt) and pH levels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Yield is optimised by establishing process control parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out sensory analysis and grading of soft cheeses

  1. A range of flavours in cheese is identified
  2. Different textures of cheeses are recognised
  3. Cheese is assessed for evenness of colour and finish
  4. Organoleptic properties of acid-coagulated soft cheese are analysed to identify possible changes to process control
A range of flavours in cheese is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Different textures of cheeses are recognised

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cheese is assessed for evenness of colour and finish

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organoleptic properties of acid-coagulated soft cheese are analysed to identify possible changes to process control

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet workplace requirements for food safety, quality and environmental management

  1. Food safety related information is recorded
  2. Records of cheese manufacture are maintained
  3. Health and safety and environmental protection procedures are developed through a risk management approach
  4. Waste is disposed of and environmental impacts of the cheese making operation reviewed
Food safety related information is recorded

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records of cheese manufacture are maintained

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Health and safety and environmental protection procedures are developed through a risk management approach

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste is disposed of and environmental impacts of the cheese making operation reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.