Hard Skills
AdvancedSensory EvaluationThe use of sight, smell, taste, and touch to assess the quality, consistency, and characteristics of dairy products.
IntermediateFood Safety Compliance (HACCP)Adhering to Hazard Analysis and Critical Control Points to identify, evaluate, and control food safety hazards.
IntermediateChemical and Physical TestingPerforming laboratory tests to determine moisture content, butterfat levels, pH, and acidity in dairy samples.
IntermediateQuality Documentation and ReportingMaintaining accurate records of grading results, batch numbers, and deviations for traceability.
IntermediateKnowledge of Dairy StandardsUnderstanding national and international grading standards for cheese, butter, and fluid milk.