1220.0 - Australian Standard Classification of Occupations (ASCO) Second Edition, 1997  
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 31/07/1997   
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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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