Unit of competency Outline

Date retreived
22/07/2026 8:24 AM AWST

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Produce acid and heat coagulated artisan cheese

Produce acid and heat coagulated artisan cheese

Unit of competency
National Code
FBPCHE5007
State Code
OBN46
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 acid and heat coagulated cheeses 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 acid and heat coagulated cheese to be produced
  • 1.2 Identify hazards and manage risks associated with producing cheese of that type
  • 1.3 Prepare make and ripening sheet for the cheese to be made, showing reference parameters for that cheese type, and record all actual make and ripening parameters on the sheet as they occur
  • 1.4 Prepare milk and starter culture using good hygiene practice (GHP)
  • 1.5 Ensure all surfaces meet cleanliness and sanitisation requirements
  • 1.6 Manage GHP and good manufacturing practice (GMP) throughout cheese making process
  • 1.7 Record cheese production information according to workplace procedures
2. Prepare milk or milk products
  • 2.1 Sample raw or pre-pasteurised milk and analyse composition
  • 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. Promote coagulation of curds and whey
  • 3.1 Heat the milk to temperature required for specific cheese type
  • 3.2 Acidify the hot liquid to coagulate whey proteins according to cheese type
  • 3.3 Hold the curd in the curd and whey mixture after coagulation
  • 3.4 Control the texture of the cheese by regulating pH and protein
  • 3.5 Maintain a log of pH and temperature to monitor yield
  • 3.6 Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt according to cheese type
4. Monitor and adjust cheese processing
  • 4.1 Drain whey from curd to achieve desired texture
  • 4.2 Apply salting treatments for required outcome and ensure adverse salt profile effects are minimised in the finished product
  • 4.3 Cool and dry cheeses before packing
  • 4.4 Maintain GHP during cooling to minimise contamination with microbial contaminants
5. Conduct housekeeping activities
  • 5.1 Clean equipment and work area in line with workplace procedures
  • 5.2 Conduct routine maintenance activities
  • 5.3 Dispose of waste in line with regulatory requirements
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State Code National Code Title Type
BFA9 FBP50319 Diploma of Artisan Cheesemaking Qualification
BGZ7 FBP50321 Diploma of Artisan Cheesemaking Qualification