Hard Skills
IntermediatePasteurization ControlThe operation and monitoring of heat treatment equipment to eliminate pathogens in raw milk while preserving essential enzymes for cheese production.
IntermediatepH and Acidity MonitoringThe process of measuring and managing the chemical acidity levels of the curd and whey to control fermentation speed and texture.
AdvancedHACCP ComplianceImplementing and adhering to Hazard Analysis and Critical Control Points protocols to mitigate biological, chemical, and physical hazards.
ExpertSensory EvaluationThe use of sight, smell, taste, and touch to evaluate the development, maturity, and quality of cheese during the ripening process.
BasicCIP (Clean-In-Place) OperationsManaging automated cleaning systems to sanitize vats, pipes, and machinery without disassembly.
IntermediateCurd ManipulationTechnical skills involving the cutting, stirring, and heating of curds to achieve specific moisture levels and grain sizes.