Carry out procedures to inoculate milk and cut the curdĤ.1 Add inoculants and adjuncts to milk and allow it to ripen to specificationĤ.2 Measure rennet accurately and dilute before adding to milkĤ.3 Maintain temperature at specified level according to the production requirementsĤ.4 Test curd for readiness to cut according production testing proceduresĥ. Implement procedures to prepare milk for cheese makingģ.1 Carry out clarification procedures for raw milk, if requiredģ.2 Implement standardisation procedures for milk to be processed into cheeseģ.3 Carry out pasteurisation procedures for milk, if requiredĤ. Performance criteria describe the performance needed to demonstrate achievement of the element.ġ.1 Organise the work tasks to be completedġ.2 Identify workplace health and safety hazards, assess risks and implement control measuresġ.3 Identify and address food safety and quality non-compliance issues according to legislative requirementsġ.4 Select and use appropriate personal protective equipmentĢ.1 Ensure the storage area for starter cultures is maintained according to workplace hygiene practicesĢ.2 Keep all surfaces and equipment clean and sanitised according to workplace sanitation proceduresĢ.3 Ensure raw milk is kept separate from pasteurised milk operationsĢ.4 Record food safety related information according to workplace food safety standardsģ.
Pre-requisite UnitĬheese (CHE) Elements and Performance CriteriaĮlements describe the essential outcomes. No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. This unit applies to individuals who work in small scale cheese production enterprises and use discretion and judgement in their work.Īll work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace. This unit of competency describes the skills and knowledge required to carry out artisan cheese making processes. Or go on an adventure with the Cheese-of-the-Month club, which comes with a specially curated selection of 5-6 cheeses, starting from RM200/box.This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 1.0. If you’d like to support this local cheesemaker, you can order individual cheese from his website (there’s a large selection there!). Jering is actually a more pungent relative of petai, so let Dexter know if you’d like to try it out.ĭexter’s been making his own cheese from scratch at home (he told us he’s already produced 61 varieties!) and the MCO was the push that got this business started. Petai fans, listen up: Dexter’s even managed to create a Jering infused cheese too, which he calls “ Harta”. Even if you’re not a fan, he’s found that his Gorzila (Gorgonzola, Italian Blue cheese) has managed to change a few hearts and minds. “The more stronger the flavour, the better it is! Just love it,” he said. We just took the easy way out, getting crackers and jam (or nomming straight on the string cheese like a snack), but Dexter tells us his customers often use the cheese for cooking and baking.ĭexter himself adores cheese, and his personal favourite is blue cheese. We’re not very adventurous with cheese, so when we got a box from D’Artisan Handmade Cheese, we had to ask the founder Dexter for his recommendations on what to pair each type of cheese with. Oh My Cheeses, This M’sian Has Made 61 Different Types Of Cheese And A Monthly Cheese Box
0 kommentar(er)
