Dairy-products makers

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  • Boiling or pasteurizing milk to achieve specified butter fat content
  • Separating cream from milk and churning cream into butter
  • Dumping measured amounts of starter and other ingredients into milk
  • Curdling milk, heating curd until it reaches desired firmness, draining curd and placing cheese into moulds to press it into shape
  • Salting cheese and piercing or smearing cheese with cultured wash to develop mould growth
  • Placing and turning cheese blocks on shelves to cure cheese
  • Monitoring product quality before packaging by inspecting, taking samples and adjusting treatment conditions when necessary
  • Recording amounts of ingredients used, test results, and time cycles

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