Unit of competency Outline

Date retreived
22/07/2026 10:51 AM AWST

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Produce lactic acid coagulated artisan cheese

Produce lactic acid coagulated artisan cheese

Unit of competency
National Code
FBPCHE5005
State Code
OBN47
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
14/05/2020
Nominal Hours
70
Description
This unit of competency describes the skills and knowledge required to produce lactic acid coagulated soft cheese in an artisan cheese making environment.This unit applies to cheesemakers who have responsibility for overseeing the production of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making process. No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Prepare for cheese making
  • 1.1 Identify characteristics, make parameters and production goals of type of lactic acid coagulated cheese to be produced
  • 1.2 Identify hazards and manage risks associated with producing cheese of specific type
  • 1.3 Prepare milk and starter cultures using good hygiene practice (GHP)
  • 1.4 Ensure all surfaces meet cleanliness and sanitisation requirements1.5 Manage GHP and good manufacturing practice (GMP) throughout cheese making process
  • 1.6 Record cheese production information according to workplace procedures
2. Prepare milk
  • 2.1 Sample raw or pre-pasteurised milk to assess milk composition (fat, proteins, minerals, pH, titratable acidity) of milk in vat, and adjust make parameters accordingly
  • 2.2 Confirm desired outcome of the cheese making process, based on milk composition and production goals
  • 2.3 Standardise milk or modify make process for consistent outcome, as required
3. Inoculate milk to promote coagulation
  • 3.1 Add starter culture to the milk and mix evenly according to cheese type and production goals
  • 3.2 Add coagulating enzymes to the milk according to production goals
  • 3.3 Maintain temperature throughout the tank or vat according to production goals
  • 3.4 Maintain a log of pH, titratable acidity and temperature to control make, ripening and yield according to production goals
4. Process curds
  • 4.1 Manage curd ladling, breaking or cutting to meet production goals
  • 4.2 Plan the curd processing schedule to meet production goals
  • 4.3 Drain curd to ensure required pH level and consistency according to production goals
5. Monitor and adjust cheese processing
  • 5.1 Monitor the amount of moisture in cheese by regulating syneresis
  • 5.2 Adjust calcium phosphate levels to influence basic cheese structure if required
  • 5.3 Control texture of the cheese by regulating pH, salt, moisture and fat
  • 5.4 Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, make parameters and pH levels
  • 5.5 Optimise yield by refining process control parameters
6. Manage ripening
  • 6.1 Observe effects of ripening agents on cheeses
  • 6.2 Optimise curing and ripening agents by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses
  • 6.3 Use surface treatments according to cheese type and recipe
  • 6.4 Maintain records of cheese production and ripening, as specified by legislation
7. Conduct housekeeping activities
  • 7.1 Clean equipment and work area in line with workplace procedures
  • 7.2 Conduct routine maintenance activities
  • 7.3 Dispose of waste in line with regulatory requirements
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