Hard Skills
IntermediateMilk Fat Content AnalysisThe technical process of measuring the percentage of fat in milk or dairy products using standardized chemical and mechanical methods like Babcock or Gerber tests.
IntermediateLaboratory Equipment CalibrationRegularly adjusting and verifying the accuracy of lab instruments like centrifuges, pipettes, and glassware to ensure consistent results.
BasicChemical Reagent ManagementSafe handling, storage, and disposal of hazardous substances like sulfuric acid and isoamyl alcohol used during the fat extraction process.
IntermediateRegulatory Documentation & ReportingMaintaining precise records of test results and quality metrics to satisfy internal quality systems and government food regulations.
IntermediateFood Safety Standards (HACCP)Knowledge of Hazard Analysis Critical Control Point principles to prevent contamination during the testing process and within the production environment.