WORKING IN NEW ZEALAND

Controls the processes and equipment to produce butter or
cheese.

SKILL LEVEL:

The entry requirement for this occupation is an AQF Certificate III or higher qualification. Registration or licensing may be
required.

TASKS INCLUDE:

• sterilises equipment
• starts flow of cream to churns or continuous buttermakers
• observes separation of buttermilk from butter and pumps
  buttermilk from churns
• tests butter for moisture, salt content and consistency
• removes butter from churns, tests and grades, and loads it into
  moulding and packaging machine hoppers
• adds measured amounts of bacterial culture to milk
• adds and stirs rennet into mixtures
• starts agitators and mixes ingredients
• observes thermometers, adjusts steam valves and starts
  agitators to stir and cook curds
• separates curds and releases whey
• samples cheese after manufacture and during maturation for
  taste, smell and texture to determine grade