Hard Skills
IntermediatePasteurization ControlThe operation of thermal processing equipment to eliminate pathogens from raw milk while preserving the proteins necessary for curd formation.
IntermediatepH and Acidity MonitoringThe precise measurement and adjustment of lactic acid levels during the fermentation process to achieve the target curd consistency.
BasicClean-in-Place (CIP) ProceduresThe execution of automated sanitation protocols for cleaning the internal surfaces of pipes, vessels, and filters without disassembly.
AdvancedCurd Manipulation and CuttingThe mechanical process of cutting the coagulated milk at the precise point of firmness to manage moisture expulsion and curd size.
IntermediateHACCP ComplianceApplying Hazard Analysis and Critical Control Point principles to identify and mitigate biological, chemical, and physical risks in food production.