| Job Title |
Cottage-cheese Maker |
| Job Description |
Controls Equipment To Make Cottage Cheese From Milk: Washes
Cheese Vat And Tools With Sterilizing Solution And Rinse Water.
Turns Valves And Observes Meters To Convey Specified Amounts Of
Milk And Culture Into Vat. May Add Rennet To Coagulate Milk, And
Dye To Tint Curd. Turns Steam And Water Valves And Observes
Thermometer And Clock To Heat Milk For Specified Time And At
Specified Temperature To Incubate Culture. Starts Agitator In
Vat And Stirs Ingredients, Using Paddle. Tests Sample Of Whey
For Acidity And Cuts Curd With Knife To Allow Seepage Of Whey.
Observes Thermometer And Adjusts Steam And Water Valves To Cook
Curd At Slowly Increasing Temperature. Feels And Breaks Sample
Of Curd To Determine When It Is Sufficiently Cooked. Turns Cold
Water And Drain Valves Or Sprays Curd With Chlorinated Water To
Wash Curd And Remove Whey. When Making Baker's Cheese, Drains
Uncooked Whole Curd From Vat Into Porous Bags To Remove Whey And
Dumps Curd Into Blending Machine To Distribute Residual
Moisture. When Making Creamed Cottage Cheese, Adds Cream And
Stirs With Paddle Or Starts Agitator. Records Processing Steps.
May Taste Cheese For Salt And Acid Content. May Pasteurize Milk.
May Make Culture.
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