Dairy products maker

Dairy products makers artisanally process raw milk to make dairy products such as butter, cheese, cream and milk.

The following job titles also refer to dairy products maker:

cream producer
cheese producer
cream maker
farmhouse dairy products maker
cheese maker
craft dairy products maker
artisan dairy products maker
butter producer
heritage dairy products maker
cheese spread maker
cheese spread producer
ice-cream producer
ice-cream maker
traditional style diary products maker
yoghurt maker
yoghurt producer
butter maker
artisanal dairy products maker

A high school diploma is generally required to work as a dairy products maker.

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

• the nature of the work performed in an occupation in relation to the characteristic tasks and duties
• the level of formal education required for competent performance of the tasks and duties involved and
• the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Dairy products maker is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to dairy products maker.

dairy products manufacturing worker
blender operator
fish trimmer
sauce production operator
chilling operator

These occupations require some skills and knowledge of dairy products maker. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of dairy products maker with a significant experience and/or extensive training.

dairy processing technician
food analyst
food technician
food safety inspector
water treatment systems operator

This knowledge should be acquired through learning to fulfill the role of dairy products maker.

• Legislation about animal origin products: The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
• Food safety principles: Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
• Dairy products: Variety of products deriving from dairy products such as milk, butter, cheese, and evaporated milk in liquid, solid or powdered form.
• Dairy manufacturing specifications: Specifications, regulations and standards to be followed in the field of dairy manufacturing. Safety of products from raw materials through to packaged state.
• Food labels: The utility of food labels; their meaning and role in encouraging a healthful diet.

These skills are necessary for the role of dairy products maker.

• Comply with food safety and hygiene: Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
• Perform sensory evaluation: Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
• Clean food and beverage machinery: Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
• Administer ingredients in food production: ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• Apply requirements concerning manufacturing of food and beverages: Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
• Tend dairy processing machines: Operate machines to process milk and other dairy products.
• Select adequate packaging for food products: Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.

This knowledge is sometimes, but not always, required for the role of dairy products maker. However, mastering this knowledge allows you to have more opportunities for career development.

• Variety of cheese: Variety of cheeses and the production process behind it. Formulation of cheese by coagulation of the milk protein casein. Classifications of cheese according to criteria such as length of ageing, country or region of origin, texture, methods of making, fat content, suitability for vegetarians and animal from which the milk comes.
• Curdling of cheese: 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.
• Fermentation processes of food: Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
• Ripening of cheese: Cheese ripening processes whereby cheese ages and flavour intensifies as enzymes and micro-organisms transform texture. Biological process involved which is the breakdown of casein proteins and milk fat into a complex of amines, amino acids, and fatty acids.
• Microbiology of fresh milk: Types of bacteria present in milk before pasteurisation.

These skills and competences are sometimes, but not always, required for the role of dairy products maker. However, mastering these skills and competences allows you to have more opportunities for career development.

• Label foodstuffs: Uses adequate equipment to place label on food goods.
• Operate pasteurisation processes: Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
• Collect samples for analysis: Collect samples of materials or products for laboratory analysis.
• Check bottles for packaging: Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
• Execute chilling processes to food products: Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
• Perform curd processing of cheese: Perform curd processing of cheese whereby cheeses are drained, salted, and packaged. Cut the curd into small cubes to allow water to drain from the individual pieces of curd. Apply heat for additional drainage of liquids.
• Administer lactic ferment cultures to manufacturing products: 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.
• Carry out cheese production: Carry out onsite and on farm milking and processing activities for cheese production.
• Dispose food waste: Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
• Analyse characteristics of food products at reception: Analyse characteristics, composition, and other properties of food products at reception.

7513 – Dairy-products makers

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References

1. Dairy products maker – ESCO
2. Featured image: By Larry Miller from Grass Valley,CA, USA – Cutting the Cheddar, CC BY-SA 2.0