4519-13 Buttermaker or Cheesemaker
Controls the processes and equipment to produce butter or cheese.
Skill Level:
The entry requirement for this occupation is an AQF Certificate III or higher qualification. Registration or licensing may be required.
Tasks Include:
- sterilises equipment
- starts flow of cream to churns or continuous buttermakers
- observes separation of buttermilk from butter and pumps buttermilk from churns
- tests butter for moisture, salt content and consistency
- removes butter from churns, tests and grades, and loads it into moulding and packaging machine hoppers
- adds measured amounts of bacterial culture to milk
- adds and stirs rennet into mixtures
- starts agitators and mixes ingredients
- observes thermometers, adjusts steam valves and starts agitators to stir and cook curds
- separates curds and releases whey
- samples cheese after manufacture and during maturation for taste, smell and texture to determine grade
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