Unit of competency Outline

Date retreived
23/07/2026 11:13 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Produce rennet coagulated artisan cheese

Produce rennet coagulated artisan cheese

Unit of competency
National Code
FBPCHE5006
State Code
OBN27
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 produce a range of rennet coagulated artisan cheeses, including hard and semi-hard cheese.This unit applies to cheesemakers who have responsibility for overseeing the production of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making process. 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. Prepare for artisan cheese making
  • 1.1 Identify characteristics, make parameters and production goals of type of rennet coagulated cheese to be produced
  • 1.2 Identify hazards and manage risks associated with producing cheese of that type
  • 1.3 Prepare make and ripening sheet for the cheese to be made, showing reference parameters for that cheese type, and record all actual make and ripening parameters on the sheet as they occur
  • 1.4 Prepare milk and starter culture using good hygiene practice (GHP)
  • 1.5 Ensure all surfaces meet cleanliness and sanitisation requirements
  • 1.6 Manage GHP and good manufacturing practice (GMP) throughout cheese making process
  • 1.7 Record cheese production and ripening information according to workplace procedures
2. Prepare milk
  • 2.1 Sample raw or pre-pasteurised milk and analyse composition
  • 2.2 Confirm desired outcome of the cheese making process, based on milk composition and production goals
  • 2.3 Standardise milk or modify make process for consistent outcome, as required
3. Inoculate milk and mix cheese ingredients in vat
  • 3.1 Add colour to the milk to change the colour of the cheese according to cheese type
  • 3.2 Add starter cultures and mould spores according to cheese type
  • 3.3 Add adjunct cultures to influence the texture and flavour of the ripened cheese according to cheese type
  • 3.4 Add enzymes to alter the flavour profile of the ripened cheese according to required cheese type
  • 3.5 Acidify the milk with organic or inorganic acids before renneting according to required cheese type
  • 3.6 Use acid to partly acidify the milk prior to adding culture to control the calcium phosphate level in the curd during cheese making, according to required cheese type
  • 3.7 Add cultures and rennet to milk and hold at temperature according to required cheese type
  • 3.8 Maintain a log of pH and temperature to monitor yield
4. Cut, stir and process the curd
  • 4.1 Calculate total time, flocculation and hardening times for optimum acidification curve, coagulation and moisture content, according to desired cheese type and parameters
  • 4.2 Supervise curd hardening, temperature and cutting to achieve optimal yield and the required acidification curve and moisture level for the cheese
  • 4.3 Monitor stirring, agitation, temperature and size of the curd and whey
  • 4.4 Plan the heating schedule to ensure optimal syneresis for cheese type
  • 4.5 Heat and stir curd and whey as required and check for uneven curd or overheating according to required outcome
  • 4.6 Remove part of the whey and replace with water to wash lactose and lactic acid from the curd if required for specific cheese
  • 4.7 Mat the curd under the whey to achieve required outcome if required for specific cheese
  • 4.8 Remove all or part of the whey from the curds by draining out the vat, in line with required outcome
  • 4.9 Prepare moulds into which curds will be hooped
  • 4.10 Prepare curd for milling if required for specific cheese
  • 4.11 Prepare curd for stretching if required for specific cheese
  • 4.12 Prepare curd for hooping into chosen moulds
5. Monitor and adjust processing
  • 5.1 Monitor processing to control moisture in cheeses
  • 5.2 Control the rate and the amount of acid development
  • 5.3 Control calcium phosphate levels to influence basic cheese structure
  • 5.4 Control flavour and texture of the cheese by cutting and stirring, turning and draining and regulating pH, salt, moisture and fat
  • 5.5 Control cheese flavour and pH levels by adding ingredients, such as milks, cultures, coagulating agents and salt
  • 5.6 Control processing parameters to achieve optimal yield and parameters of desired cheese
6. Mould, turn, salt, press and age cheese
  • 6.1 Hoop curd into prepared moulds at appropriate time
  • 6.2 Turn cheeses in moulds at appropriate intervals to maximise optimal drainage and acidification
  • 6.3 Press cheese and remove from moulds where appropriate for cheese type
  • 6.4 Prepare the curd or cheese for salting if required
  • 6.5 Apply salting treatments to ensure adverse salt profile effects are minimised in the finished product
  • 6.6 Maintain brine bath, if used, for optimal salting and food safety outcomes, according to type of cheese being brined
  • 6.7 Apply treatments to, and age, rennet coagulated cheeses to develop optimal flavour and texture, in line with required outcome and food safety requirements
  • 6.8 Monitor, adjust and record ripening parameters for the cheese according to type, including turning, washing, brushing, ambient air temperature, humidity, air movement, air renewal
7. Conduct housekeeping activities
  • 7.1 Clean equipment and work area in line with workplace procedures
  • 7.2 Conduct routine maintenance activities
  • 7.3 Dispose of waste in line with regulatory requirements
No information
No information
No information