FBPCHE5009 — Carry out sampling and interpret tests for cheese production

Elements & performance criteria

Performance evidence

• interpreting and applying three different sampling plans and procedures, including: in relation to the process chart for a cheese product; hard cheeses using a cheese trier or sample shaft; liquid cheese homogenate for microbiological analysis
• measuring and altering pH
• interpreting test results for yeasts and moulds, coliforms and staphylococci
• determining and applying methods for the control of growth of microorganisms
• identifying and reviewing safety hazards and control methods required when handling microbes and chemicals and working with processes that involve microbial and chemical reactions.

Knowledge evidence

• use of technical terms used to communicate information on properties of food and materials commonly used in the food industry
• physical characteristics or phenomena that occur through cheese processing:
• chemistry, including pH and titratable acidity
• microbiological development and counts
• handle and feel of the product
• total solids (or moisture)
• heat and temperature
• timeframes for processes
• taste, smell and appearance of the final cheese product
• processes for the making of different types of cheese
• the processing stages designed to affect the structure of these compounds (e.g. the use of fermentation to coagulate the casein micelles for acid-coagulated cheeses, compared to the use of rennet for rennet-coagulated cheeses)
• common chemical reactions that occur, factors required to cause a reaction, and the effect of reactions for cheese making, including both spontaneous and controlled reactions, such as:
• oxidation
• enzymic
• acid-based reactions
• other reactions relevant to a given cheese type and production process
• physical changes that occur to ingredients and product through cheese making and ripening
• reactions and properties of carbohydrates, proteins and fats through the cheese making process
• behaviour of each type of matter and its relationship to the production process
• changes in acidity through the cheese making process and its influence on spoilage, moisture and mineral content, texture and flavour
• instruments used for measuring and how each is calibrated (and calibration schedules)
• temperature control and its impact throughout a cheese making process
• acidity profile (either pH or titratable acidity) ranges for the different types of cheeses
• the significance of fermentation for the control of spoilage and pathogens in cheese, and its influence on moisture levels, mineral content, texture and flavour
• the basic molecular structures of carbohydrates, proteins and fats and minerals
• the role of enzymes in generating biological reactions (e.g. the use of rennet as a coagulating agent)
• coagulation time and setting time for rennet
• factors that influence syneresis, proteolysis and lipolysis and their importance in cheese making
• types of microbial cells and their components and function
• the main types of microorganisms and their activity in cheese making, both those that enhance the process and those that impact negatively on cheese characteristics
• types of pathogenic bacteria that can be present in milk and cheese products
• sampling requirements for cheese making
• pH, moisture and salt gradients in brine salted cheese (need for homogeneity in sampling)
• buffering in milk and the role of casein and phosphate levels
• basic molecular structures of carbohydrates, proteins and fats
• disinfection and sterilisation as applied to practical aspects of microbiological diversity and growth
• microorganisms of significance in the production and spoilage of cheese
• raw milk quality tests
• testing methods and interpretation of results for salmonella, staphylococcus, listeria and E. coli in both pasteurised and raw milk cheese
• interpreting measurements at stages in a cheese making process, covering:
• salt to moisture ratio (S/M)
• moisture in the non-fat substance (MNFS)
• fat in the dry matter (FDM)
• biological, chemical and physical methods available for controlling microbial growth
• health and safety hazards and control methods, and food safety standards relevant to the workplace
• sources of technical information.

Foundation skills

• Reading: Read and interpret technical information to determine food properties and reactions
• Numeracy: Interpret test results for yeasts and moulds, coliforms and staphylococci
• Get the work done: Use the main features and functions of digital tools to complete computational analysis and recording of results

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPCHE5009