Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity.
Policies and procedures
Work is carried out according to:
company procedures
regulatory and licensing requirements
legislative requirements
industrial awards and agreements.
Cheese tests
Cheese tests may include:
testing for pH levels, moisture levels, salt levels and fat and protein levels
microbiological testing
chemical testing
physical testing of cheese throughout production
testing for organoleptic properties.
Cheese types
Cheese types include any type of acid-coagulated soft cheeses. Varieties of cheese covered by this classification include:
cottage and cream cheeses and quark

This unit does not cover acid-coagulated soft cheeses made in an industrial process.
Clarification procedures for raw milk
Clarification procedures for raw milk may include:
cloth filters
centrifugal clarifiers and separators
bactofugation
membrane (micro) filtration.
Milk standardisation requirements
Milk standardisation requirements may:
include standardisation of microflora, fat and protein, and casein/fat rations
require the addition of skim milk or skim milk solids, or the separation of cream.
Pasteurisation methods
Pasteurisation methods may be:
batch or continuous.
Added ripening agents
Added ripening agents may include:
milk enzymes
milk coagulants
lactic cultures
secondary cultures
microorganisms present in the milk and lipases
Lipases may be added by:
direct addition of enzymes
enzyme cocktails (lipases and proteases)
attenuated proteolytic cultures.
Key composition ratios of cheese
Key composition ratios of cheese include:
salt to moisture ratio (S/M)
moisture in the non fat substance (MNFS)
fat in the dry matter (FDM)
pH (acidity).
Surface treatments
Surface treatments may include
ashing
stamping.
Process control parameters to optimise yield
Process control parameters to optimise yield include:
curd cutting
heating and cooking
salting too soon after milling
high temperatures during pressing
washing.
Principles of optimising yield
Principles of optimising yield include:
obtain highest MNFS with good quality
standardise milk (P/F) to obtain maximum value for milk components
minimise fat and protein losses in the whey.
Packaging
Packaging may include:
vacuum and/or gas flush in gas and moisture proof film
plastic rigid containers
oxygen permeable wrap (e.g. greaseproof paper).
Multi-phase cleaning systems
Multi-phase cleaning systems require:
cleaning with a chlorinated alkaline detergent with a chelator, followed by water and acid rinses.
Records of cheese manufacture
Records of cheese manufacture may include:
timing of operations
temperature logging
milk and curd pH profile
curd weight
milk composition
cheese microbial counts
hooped yield
curing and grading data.
Food safety related information
Food safety related information may include:
milk counts
cheese bacterial counts
manufacture and storage details.
Cleaning standards
Cleaning standards include:
AS 4709 - 2001 Guide to cleaning and sanitising of plant and equipment in the food industry
AS 1162 - 2000 Cleaning and sanitising dairy factory equipment
AS 2541 - 1998 Guide to the cleaning-in-place of dairy factory equipment.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
A person who demonstrates competency in this unit must be able to produce a range of acid-coagulated soft cheeses to a commercial standard. Assessment cannot take place on fully integrated industrial equipment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to produce acid-coagulated soft cheese to a commercial standard, including:
developing quality procedures for:
sanitation, food safety, quality assurance and environmental management in acid-coagulated soft cheese production
developing work instructions for:
preparing milk for cheese making
coagulating milk through inoculation
controlling ripening of soft cheeses in the vat
managing acid-coagulated soft cheese making processes
packaging and labelling acid-coagulated soft cheeses
carrying out sensory analysis of acid-coagulated soft cheeses
reviewing process control based on sensory analysis and results of testing.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of cheese production. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:
production process and related equipment, manufacturers’ advice and product specifications
sampling and testing equipment and procedures
methods and related software systems, as required, for collecting data and calculating yields, efficiencies and material variances appropriate to the type of cheese and the production environment.
Method of assessment
The following assessment methods are suggested:
observation of candidate making soft cheeses
written and/or oral questioning to assess knowledge and understanding
workplace samples of acid-coagulated soft cheeses with a documented history of process and a completed self-evaluation
composition analysis of milk and cheese for the samples presented
third-party supporting statement.
Guidance information for assessment
Evidence should be gathered over a period of time against a number of batches of acid-coagulated soft cheese. Part of the evidence requirements for this unit requires that samples of at least three batches of acid-coagulated soft cheeses be produced to a commercial standard, in a real or simulated environment. Students must be assessed on their ability to control all aspects of cheese making, including sanitation and materials storage and handling.