Dairy products maker jobs in Finland
Dairy products makers artisanally process raw milk to make dairy products such as butter, cheese, cream and milk.
Dairy products maker – how much is the pay in Finland?
What the trade paid in 2024
| Median | 21.81 €/h |
|---|---|
| Bottom tenth | 13.69 €/h |
| Top tenth | 28.01 €/h |
| Employees | 85 |
Dairy products maker - Which skills are essential?
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
Variety of products deriving from dairy products such as milk, butter, cheese, and evaporated milk in liquid, solid or powdered form.
Ensure a clean working space according to hygienic standards in the food processing industry.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Specifications, regulations and standards to be followed in the field of dairy manufacturing. Safety of products from raw materials through to packaged state.
Operate machines to process milk and other dairy products.
Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.
The utility of food labels; their meaning and role in encouraging a healthful diet.
Dairy products maker - Which skills are useful but not essential?
Variety of cheeses and the production process behind it. Formulation of cheese by coagulation of the milk protein casein. Classifications of cheese according to criteria such as length of ageing, country or region of origin, texture, methods of making, fat content, suitability for vegetarians and animal from which the milk comes.
Process of curdling: the separation of the milk into solid curds and liquid whey. Usually this is done by souring the milk and adding rennet, either from a calf's stomach or increasingly bacterial rennet.
Uses adequate equipment to place label on food goods.
Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
Collect samples of materials or products for laboratory analysis.
Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
Perform curd processing of cheese whereby cheeses are drained, salted, and packaged. Cut the curd into small cubes to allow water to drain from the individual pieces of curd. Apply heat for additional drainage of liquids.
Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to dough making in bakery.
Cheese ripening processes whereby cheese ages and flavour intensifies as enzymes and micro-organisms transform texture. Biological process involved which is the breakdown of casein proteins and milk fat into a complex of amines, amino acids, and fatty acids.
Carry out onsite and on farm milking and processing activities for cheese production.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
Types of bacteria present in milk before pasteurisation.
Analyse characteristics, composition, and other properties of food products at reception.