Hard Skills
IntermediateSensory Evaluation of Dairy ProductsThe ability to use sight, smell, and taste to detect off-flavors, odors, or visual defects in cream samples.
AdvancedMilk Fat TestingOperating laboratory equipment to determine the fat content percentage in cream using standardized methods like the Babcock or Gerber test.
IntermediateAcidity and pH TestingMeasuring the chemical acidity and pH levels of cream to determine its freshness and suitability for specific processing applications.
IntermediateHACCP ComplianceIdentifying, evaluating, and controlling food safety hazards based on the Hazard Analysis Critical Control Point principles.
FoundationalSanitation and Hygiene ManagementMaintaining a sterile environment and following strict protocols for cleaning grading equipment to prevent cross-contamination.
FoundationalData Recording and TraceabilitySystematically logging grading results, sample origins, and temperatures to maintain a clear audit trail for the supply chain.