Hard Skills
IntermediateSensory EvaluationThe process of using sight, smell, and taste to detect off-flavors, odors, or visual defects in cream and dairy products.
SpecialistBabcock Fat TestingA standardized chemical method for determining the fat content of milk and cream samples.
IntermediateHACCP ComplianceAdherence to Hazard Analysis and Critical Control Point principles to identify and manage food safety risks.
IntermediateLaboratory Equipment CalibrationThe routine adjustment and verification of testing instruments to ensure they provide accurate and repeatable data.
BasicAcidity and pH TestingMeasuring the chemical acidity level of cream to determine its freshness and suitability for specific dairy products.
BasicTechnical DocumentationThe precise recording of test results, lot numbers, and environmental conditions in official logs.