Description
Process of curdling: the separation of the milk into solid curds and liquid whey. Usually this is done by souring the milk and adding rennet, either from a calf’s stomach or increasingly bacterial rennet.
Alternative labels
blending of cheese
mixing of cheese
fusion of cheese
the curdling of cheese
cheese that is curdling
integration of cheese
cheese curdling
Skill type
knowledge
Skill reusability level
sector-specific
Relationships with occupations
Essential knowledge
Curdling of cheese is an essential knowledge of the following occupations:
Dairy processing technician: Dairy processing technicians supervise and coordinate production processes, operations, and maintenance workers in milk, cheese, ice cream and/or other dairy production plants. They assist food technologists in improving processes, developing new food products and establishing procedures and standards for production and packaging.
Optional knowledge
Curdling of cheese is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.
Dairy products maker: Dairy products makers artisanally process raw milk to make dairy products such as butter, cheese, cream and milk.
Dairy products manufacturing worker: Dairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products.
Dairy processing operator: Dairy processing operators set up and operate continuous flow or vat-type equipment to process milk, cheese, ice cream, and other dairy products following specific instructions, methods and formulas.
References
- Curdling of cheese – ESCO
