POSITION AVAILABLE - #14195
POSITION: Master Cheesemaker
-Evaluate incoming milk using various microbiological tests.
-Create formula based on fluctuations in daily milk supply.
-Cook milk & specified ingredients to make cheese according to formula.
-Pasteurize & separate milk to obtain prescribed butterfat to protein ratio.
-Fill vat & heat milk to specified temperature.
-Dump & mix measured amounts of color & starter into milk.
-Test sample of milk for pH & acidity & allow agitator to mix ingredients until
specified acidity level is reached.
-Dump & mix measured rennet into milk.
-Stop agitator to allow milk to coagulate in to curd.
-Cut curd & release whey. Observe thermometer, adjust steam valve & start agitator
to stir & cook curd at prescribed temperature for specified time.
-Squeeze & stretch sample of curd with fingers & extend cooking time to achieve desired firmness
-Direct workers to make curd, drain whey from curd, dump & press curd into 1200 lb. blocks.
-Direct other workers to immerse cheese in brine. Taste, smell, feel & observe sample
plug of cheese for quality.
-At least 93% of cheese must be graded as A. Record amounts of ingredients used, test results
& time cycles.
-Make variations in time cycles & ingredients used for succeeding batches.
-Dump specified culture into milk or whey in pasteurizer to make bulk starter.
-Monitor & utilize by-products of Swiss Cheese making.
-Apply knowledge of Swiss Cheese making to R&D of low fat Swiss Cheese,
non-fat Swiss cheese or new Swiss Cheese types.
-Calculate & control yield by each vat.
Please contact David Sloan 920-261-8890