Who is a dairy worker and what do they do? The job of a dairy worker is to operate machines and equipment processing milk and producing diary products.
What are the activities of the dairy worker? A dairy worker processes the milk, other ingredients and additives in technological processes by pasteurising, skimming, shaping, drying, condensing, melting, evaporating, smoking, freezing, etc. to produce, for example, standard or long-life milk, cream, butter, cottage cheese, soured dairy products, cheese, smoked and dried products, casein, infant and baby food and products with a longer shelf life – S/he also controls, operates and inspects scientific and technological processes in diary production, making use of various kinds of machines, for measurement and regulation – controls and operates production equipment, e.g. milk tanks, pasteurisers, churns, whisks, automatic production lines for the production of frozen fruit, butter, cream and cheese vats – controls the special production of cheese of the Emmenthal type – carries out remote control of the dairy production complex – takes samples for laboratory analyses of products, inspects the quality of products by sampling them – he/she stores and dispatches goods and does hygiene and health and safety work – he/she participates in maintaining and repairing equipment when processing equipment is shut down.
Where is it done and under what conditions? In the working environment of dairy plants you can expect noise, grease, high temperatures, fumes, and chemicals.
What tools/equipment do they use? Examples include pasteurisers, churns, whisks, automatic production lines producing frozen goods, butter and various creams, cheese vats, driers, tanks.
What do you need to succeed? You need to have completed an apprenticeship, have the ability to react quickly, and should be technically minded.