Types of bacteria present in milk before pasteurisation.
microbiology of milk
science of fresh milk
the microbiology of fresh milk
bacteria content of fresh milk
the microbiology of milk
composition of fresh milk
make up of fresh milk
Skill reusability level
Relationships with occupations
Microbiology of fresh milk 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.
Microbiology of fresh milk 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.
Milk reception operator: Milk reception operators use devices that ensure the correct qualitative and quantitative reception of the raw milk. They perform initial cleaning operations, storage and distribution of raw material to the different processing factory units.
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.
Milk heat treatment process operator: Milk heat treatment process operators use equipments to perform different methods of pasteurisation and/or sterilisation to dairy liquid products. They operate equipment such as raw product booster pumps, homogenisers, flavour control equipment, clarifiers, separators, auxiliary pumps, and filters.
- Microbiology of fresh milk – ESCO