A professional who tends equipment that washes, pasteurizes, and cools yeast cream (concentrated yeast suspension) used in manufacture of baker's yeast and yeast food. Respnsibilities include:

• Opens valve to pump yeast cream into tank, and adds water to yeast cream to remove traces of wort adhering to yeast cells.
• Pumps yeast cream and wash water to storage tank preparatory to centrifugal separation.
• Turns valves to admit steam into jacket of pasteurizer and circulate brine through cooling coils of cooler.
• Pumps yeast cream, that has been washed and separated from wash water, to pasteurizer and through cooling equipment to storage tank.
• Tests cream for acidity, using pH meter, and adds necessary chemicals to attain required acidity level.