Responsible for primary production stages of milk and what affects the composition of raw milk and final dairy product.
Prepare Micro safe environment in the plant.
Careful hygienic sampling of the equipments.
Check & control the contamination of water, plant environment through samples from different test methods and applications, product quality testing, dairy process environment, hygiene, design and control.
Fundamental principal of milk chemistry and milk microbiology and the changes, interaction and manipulation during processing that impact on product properties, quality and safety.
The principal and practices of sampling, testing and microbiological laboratory investigations, and classification of micro-organisms in dairy production.
The range of Dairy unit operations, such as filtration, pasteurization, UHT, fermented products, evaporation, spray drying, cooling, CIP/COP (Cleaning in/out of place) and their impacts on the product quality, functionality and product shelf life.
Good Manufacturing Practice and Good Laboratory Practices as applied within a dairy organization for manufacture of all common dairy products
Check on line samples to avoid FG rejection.
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