Hard Skills
IntermediateMoisture Content AnalysisThe process of determining the water percentage in dairy products using specialized equipment like moisture balances, ovens, or infrared analyzers.
IntermediateEquipment CalibrationSetting and adjusting laboratory instruments to ensure they provide accurate and consistent measurements of dairy samples.
IntermediateHACCP ComplianceApplying Hazard Analysis and Critical Control Points principles to the testing process to ensure food safety.
BasicData Documentation and TraceabilityAccurately recording test results and sample identifiers in physical logs or Laboratory Information Management Systems (LIMS).
IntermediateDairy Science PrinciplesKnowledge of the chemical and physical properties of milk, cream, cheese, and yogurt during processing.
BasicSanitation ProceduresThe practice of cleaning and disinfecting laboratory equipment and workspace to prevent cross-contamination.