Unit of competency Outline

Date retreived
22/07/2026 12:38 PM AWST

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Carry out sampling and interpret tests for cheese production

Carry out sampling and interpret tests for cheese production

Unit of competency
National Code
FBPCHE5009
State Code
OBN25
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 carry out sampling and basic testing, and interpreting the results for artisan cheese production. This unit applies to individuals employed as production managers who take responsibility for their own work and for the quality of the work of others in an artisan cheese enterprise. They develop and implement procedures, prepare ingredients and maintain product safety and quality throughout production. 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. Implement sampling procedures in cheese making
  • 1.1 Determine and document sampling points for physical, chemical and microbial properties
  • 1.2 Determine an appropriate sampling size
  • 1.3 Select and sterilise sampling equipment
  • 1.4 Document and implement the sampling plan
2. Monitor chemistry in cheese making
  • 2.1 Develop, implement and record an acidity profile for each stage in the production process
  • 2.2 Carry out tests at stages for indicators, including pH, moisture levels and fat levels, according to workplace procedures
  • 2.3 Carry out tests post-production for indicators, including moisture, pH, water activity (Aw), and observe fat and salt levels
  • 2.4 Analyse whey content for fat and other solids to gauge efficiency of acidification, curd cutting and yield potential
  • 2.5 Establish and review safe work procedures for processes requiring handling of chemicals and microbes, and involving chemical and microbial reactions in cheese making
3. Monitor microbiological changes through the cheese making process
  • 3.1 Prepare samples for testing according to workplace procedures
  • 3.2 Make observations and record data for yeasts and moulds
  • 3.3 Carry out sampling and testing for inhibitory substances in milk
4. Carry out testing and interpret results to make adjustments to cheese making processes
  • 4.1 Use tactile and visual senses to detect physical and chemical changes during milk receival and cheese making
  • 4.2 Evaluate organoleptic properties of final cheese product using sensory testing
  • 4.3 Record and interpret test results for information on composition, properties and reactions
  • 4.4 Document recommended specifications for physical, chemical and microbial properties
  • 4.5 Evaluate yield efficiency by comparing to established process control parameters
  • 4.6 Reference specifications against test data
  • 4.7 Implement changes to cheese making process based on test results
No information
No information
Replaces
State Code National Code Title Type
OAN47 FBPCHE5001 Carry out sampling and interpret tests for cheese production Unit of competency