5th category

Characteristics of works. Managing the process of cheese maturation in the production of cheese up to 300 tons per year. Managing the process of salting and storing cheese. Quality control of cheese entering the salting department after pressing. Evaluation of the quality of cheeses. Preparation of a batch of cheeses for shipment, execution of necessary documents. Determination of the loss of cheese during maturation according to current standards. Accounting and reporting.

Must know: composition and physico-chemical properties of milk and cheese; production technology and maturation of various cheeses; possible defects of cheese and methods for their prevention and elimination in the process of production and maturation; requirements for the quality of cheeses; rates of loss of cheese during maturation; accounting and reporting rules.

With the production of cheese over 300 tons per year - the 6th category.

Average required professional education.

Section 63

4th category

Characteristics of works. Managing the cheese ripening process. Acceptance of cheeses after pressing, checking the quality of pressing. Control over the process of salting cheese, maintaining the necessary technological regimes of salting. Management of work on laying, washing, wiping, turning, waxing cheeses, packaging them in a film. Control of ripening in chambers with different temperature and humidity conditions. Regulation of the cheese ripening mode in accordance with the indications of instrumentation. Participation in cheese quality assessment. Management of packing of cheeses in boxes before shipment.

Must know: arrangement of serviced equipment; composition and basic properties of cheese; technology for the production of produced cheeses and care for them; possible defects of cheese that occur during its ripening, and methods for their prevention; rates of loss of cheese during maturation; cheese quality requirements.

§ 64. Syrosol

3rd category

Characteristics of works. Conducting the process of salting small rennet cheeses. Acceptance of cheeses after pressing, checking the quality of cheeses. Placement of cheeses in brine tanks, in containers or without containers. Compliance with the technological regimes of salting. Brine preparation, pasteurization, cooling, clarification, maintaining the required temperature, concentration and acidity of the brine, circulating or mixing it, filtering the brine. When salting in brine without containers - placing cheeses in one, two, three rows, covering the surface of the cheese protruding from the brine with a sickle wetted with brine.

Must know: production technology and salting of small cheeses; composition and physico-chemical properties of cheeses; possible defects depending on the quality of salting, methods of their prevention and elimination; brine preparation rules; norms of loss of cheeses during their salting; basics of accounting.

§ 65. Syrosol

4th category

Characteristics of works. Conducting the process of salting large rennet cheeses. Sprinkling with salt the upper sheets of cheese closed with sickle, periodically turning the heads of cheese. Washing certain types of large cheeses with saline, turning them over, laying them on clean circles after salting cheeses in pools and drying them. Salting of cheeses during maturation, brushing for salting. Maintaining the required brine parameters, updating it.

Must know: production technology and salting of large cheeses; composition and physico-chemical properties of cheeses; possible defects of cheese, depending on the quality of its salting and further maturation, methods for their prevention and elimination; requirements for the technological parameters of the brine; norms of loss of cheeses during their salting and ripening; accounting and reporting rules.

Job Description. Management of the process of cheese production in the production of cheese up to 300 tons per year in baths (boilers), cheese factories. Accounting for incoming raw materials. Sorting milk by quality and determining its suitability for cheese production based on laboratory analyzes and organoleptics. Calculation of milk normalization by fat and protein content and determination of the required amount of bacterial starter, chemicals, coagulation enzyme. If necessary, the production of bacterial starter. Control over the process of curd and cheese grain processing in baths, cheese vats. Determining the readiness of cheese grain before molding. Control over the process of molding and pressing cheese. Periodic check of the active acidity of cheese by the indicator method. Weighing and transfer of cheese to the salting department. Quality control of washing equipment, molds, inventory. Accounting and reporting. Participation in cheese quality assessment.

Must know: composition and physico-chemical properties of milk and cheese; cheese production technology; possible defects of cheese and methods of their prevention; requirements for the quality of raw materials and cheese used; consumption rates of raw materials and materials used; accounting and reporting rules.

With the production of cheese over 300 tons per year - the 6th category.

Requires secondary vocational education.

Comments on the profession

The given tariff and qualification characteristics of the profession " Master Cheesemaker» are used for billing works and assigning tariff categories according to Article 143 Labor Code Russian Federation. Based on the above characteristics of the work and the requirements for professional knowledge and skills, a job description for a master cheese maker is drawn up, as well as documents required for interviewing and testing when applying for a job. When compiling work (job) instructions, pay attention to general provisions and recommendations for this issue of ETKS (see

1. Cheesemaker-master of the 5th category belongs to the category of workers.

2. A person who has a secondary vocational education and a year of work experience is accepted for the position of a cheese maker-master of the 5th category.

3. Cheese-maker-master of the 5th category is hired and dismissed by the director of the organization on the proposal of the head of production (section, workshop).

4. Cheesemaker-master of the 5th category must know:

a) special (professional) knowledge of the position:

The device of the serviced equipment;

Consumption rates of raw materials and materials used;

Rules of accounting and reporting;

Requirements for the quality of the oil;

b) general knowledge of the employee of the organization:

Rules and norms of labor protection, safety measures, industrial sanitation and fire protection,

Rules for the use of personal protective equipment;

Requirements for the quality of work (services) performed rational organization work in the workplace;

Types of marriage and ways to prevent and eliminate it;

Production alarm.

5. In his activity, the cheese-maker-master of the 5th category is guided by:

RF legislation,

the charter of the organization,

Orders and instructions of the director of the organization,

By this job description,

The internal labor regulations of the organization,

6. Cheese-maker-master of the 5th category reports directly to a worker with a higher qualification, the head of production (section, shop) and the director of the organization.

7. During the absence of a cheese maker-master of the 5th category (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of the head of production (section, workshop) in the prescribed manner, who acquires the appropriate rights, duties and is responsible for the performance of the duties assigned to him.

II. Job Responsibilities

The duties of a cheese maker-master of the 5th category are:

a) Special (professional) official duties:

Management of the process of cheese production in the production of cheese up to 300 tons per year in baths (boilers), cheese producers.

Accounting for incoming raw materials.

Sorting milk by quality and determining its suitability for cheese production based on laboratory analyzes and organoleptics.

Calculation of milk normalization by fat and protein content and determination of the required amount of bacterial starter, chemicals, coagulation enzyme.

If necessary, the production of bacterial starter.

Control over the process of curd and cheese grain processing in baths, cheese vats.

Determining the readiness of cheese grain before molding.

Control over the process of molding and pressing cheese.

Periodic check of the active acidity of cheese by the indicator method.

Weighing and transfer of cheese to the salting department.

Quality control of washing equipment, molds, inventory.

Accounting and reporting.

Participation in cheese quality assessment.

b) General duties of an employee of the organization:

Compliance with the Internal Labor Regulations and other local regulations of the organization,

Internal rules and norms of labor protection, safety, industrial sanitation and fire protection.

Execution within employment contract orders of employees to which it is repaired in accordance with this instruction.

Performing work on the acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, fixtures, tools, as well as keeping them in proper condition;

Maintaining established technical documentation

Unified Tariff and Qualification Directory of Works and Professions of Workers (ETKS). Issue #49
Approved by the Decree of the Ministry of Labor of the Russian Federation of 05.03.2004 N 33

Master Cheesemaker

§ 61. Cheesemaker-master of the 5th category

Job Description. Management of the process of cheese production in the production of cheese up to 300 tons per year in baths (boilers), cheese factories. Accounting for incoming raw materials. Sorting milk by quality and determining its suitability for cheese production based on laboratory analyzes and organoleptics. Calculation of milk normalization by fat and protein content and determination of the required amount of bacterial starter, chemicals, coagulation enzyme. If necessary, the production of bacterial starter. Control over the process of curd and cheese grain processing in baths, cheese vats. Determining the readiness of cheese grain before molding. Control over the process of molding and pressing cheese. Periodic check of the active acidity of cheese by the indicator method. Weighing and transfer of cheese to the salting department. Quality control of washing equipment, molds, inventory. Accounting and reporting. Participation in cheese quality assessment.

Must know: composition and physico-chemical properties of milk and cheese; cheese production technology; possible defects of cheese and methods of their prevention; requirements for the quality of raw materials and cheese used; consumption rates of raw materials and materials used; accounting and reporting rules.

History of the profession

About the use cheese mentioned in the Odyssey and the Iliad by Homer. The technology of Swiss cheese has been known for more than a thousand years, Roquefort - 900 years. Currently, about one and a half thousand types and varieties of cheese are known in the world.
Hard, soft, pickled, processed cheeses are produced. Each type of cheese differs in the content of fat, moisture, salt, maturation time, special taste, smell. The shape, size, weight of cheese are determined by manufacturing technology and historical traditions. Demand for cheese is increasing, as cheese is perhaps the most valuable product obtained from milk. It is very high in calories and is completely absorbed by the body. Its calorie content is higher than the calorie content of pork, ham and even caviar. At all times, the skill of cheese makers was valued. Roman agronomist Lucius Columella believed that people who make cheese are wizards and sorcerers.

Fills cheese tubs or cheese makers with milk. To bring the milk to the desired fat content, add cream to the milk. In certain doses, it introduces mineral salts, bacterial starter and a clotting enzyme. Determines the readiness of the clot (by taste, color, smell, consistency). Crushes a clot with mechanical knives, marks out a layer of cheese mass for cutting. It gives the cut cheese mass a certain shape, presses it and sends it for salting and ripening in the cheese storage. The master cheese maker delves into all aspects of the cheese making process - he checks the modes of separation, heat treatment of milk (pasteurization), which ensures its bacterial purity, the preparation and quality of bacterial starter culture, on which the quality of cheese largely depends. The foreman strictly monitors the sanitary condition of the workshop, timely and thorough washing of equipment and inventory, and compliance with the rules of personal hygiene by workers.
Whole move technological process, the master fixes the mode of performing individual operations in the technological log, keeps daily records material assets raw materials, auxiliary materials, finished products.

Qualifications

Must know composition and physico-chemical properties of milk and cheese, cheese production technology, possible defects in cheese and methods for their prevention, requirements for the quality of raw materials and cheese used, consumption rates for raw materials and materials used, accounting and reporting rules.

Professionally important qualities:

• mobility;
• attentiveness;
• observation;
• good vision and sense of smell;
• good visual memory.

Medical contraindications

Infectious and skin diseases.

Related professions

Buttermaker-master, master of dairy production, pasteurization operator, presser, cheese salter.

Materials about the profession:

• Cheese loves a good mood (Newspaper "Altaiskaya Pravda" No. 159 08/26/2017)