Job Description:

• 1) Tends equipment that washes, pasteurizes, and cools yeast cream used in manufacture of baker's yeast and yeast food: Opens valve to pump yeast cream into tank, and adds water to yeast cream to remove traces of wort adhering to yeast cells.

• 2) Pumps yeast cream and wash water to storage tank preparatory to centrifugal separation.

• 3) Turns valves to admit steam into jacket of pasteurizer and circulate brine through cooling coils of cooler.

• 4) Pumps yeast cream, that has been washed and separated from wash water, to pasteurizer and through cooling equipment to storage tank.

• 5) Tests cream for acidity, using pH meter, and adds necessary chemicals to attain required acidity level.