A professional who controls equipment to make cottage cheese from milk. Respnsibilities include:

• Washes cheese vat and tools with sterilizing solution and rinse water.
• Turns valves and observes meters to convey specified amounts of milk and culture into vat.
• May add rennet to coagulate milk, and dye to tint curd.
• Turns steam and water valves and observes thermometer and clock to heat milk for specified time and at specified temperature to incubate culture.
• Starts agitator in vat and stirs ingredients, using paddle.
• Tests sample of whey for acidity and cuts curd with knife to allow seepage of whey.
• Observes thermometer and adjusts steam and water valves to cook curd at slowly increasing temperature.
• Feels and breaks sample of curd to determine when it is sufficiently cooked.
• Turns cold water and drain valves or sprays curd with chlorinated water to wash curd and remove whey.
• When making baker's cheese, drains uncooked whole curd from vat into porous bags to remove whey and dumps curd into blending machine to distribute residual moisture.
• When making creamed cottage cheese, adds cream and stirs with paddle or starts agitator.
• Records processing steps.
• May taste cheese for salt and acid content.
• May pasteurize milk.
• May make culture.