Job Description:

• 1) Controls equipment to make cottage cheese from milk: Washes cheese vat and tools with sterilizing solution and rinse water.

• 2) Turns valves and observes meters to convey specified amounts of milk and culture into vat.

• 3) May add rennet to coagulate milk, and dye to tint curd.

• 4) Turns steam and water valves and observes thermometer and clock to heat milk for specified time and at specified temperature to incubate culture.

• 5) Starts agitator in vat and stirs ingredients, using paddle.

• 6) Tests sample of whey for acidity and cuts curd with knife to allow seepage of whey.

• 7) Observes thermometer and adjusts steam and water valves to cook curd at slowly increasing temperature.

• 8) Feels and breaks sample of curd to determine when it is sufficiently cooked.

• 9) Turns cold water and drain valves or sprays curd with chlorinated water to wash curd and remove whey.

• 10) When making baker's cheese, drains uncooked whole curd from vat into porous bags to remove whey and dumps curd into blending machine to distribute residual moisture.

• 11) When making creamed cottage cheese, adds cream and stirs with paddle or starts agitator.

• 12) Records processing steps.

• 13) May taste cheese for salt and acid content.

• 14) May pasteurize milk.

• 15) May make culture.