Description
Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to dough making in bakery.
Occupations requiring this skill
This section is generated automatically.
Skill demand overview
- Essential in 1 occupations
- Optional in 4 occupations
- Total: 5 occupations
- Most common in: ISCO major group 7 (Craft and related trades workers)
Essential for
- BakerBakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for …
Optional for
- Dairy products makerDairy products makers artisanally process raw milk to make dairy products such as butter, cheese, cream and milk. Other titles The following job titles also refer to dairy products…
- Meat preparations operatorMeat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations. Other titles The following job…
- Dairy products manufacturing workerDairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products. Working conditions Dairy production plants are …
- Pastry makerPastry makers create, decorate and present delectable desserts - cakes, pastries and pies - to customers in fine-dining restaurants, grocery stores and at weddings or anniversary p…