Hard Skills
IntermediateSensory AnalysisEvaluating dairy products using sight, smell, and taste to detect defects or verify flavor profiles according to established benchmarks.
AdvancedMicrobiological TestingPerforming tests to detect pathogens and spoilage organisms in dairy samples to ensure consumer safety and product shelf life.
IntermediateChemical Composition AnalysisDetermining the precise percentages of butterfat, protein, moisture, and acidity in dairy products using specialized laboratory equipment.
IntermediateHACCP ComplianceAdhering to Hazard Analysis and Critical Control Points protocols to identify and control potential food safety hazards.
IntermediateEquipment CalibrationVerifying and adjusting the accuracy of testing instruments such as pH meters, thermometers, and milk analyzers.
BasicData DocumentationMaintaining accurate and organized records of all test results, batch numbers, and corrective actions taken.