RESPONSIBILITIES: This position is responsible for State testing and quality checks from milk to yogurt.
1.Test the skim milk and raw milk of incoming milk trucks for antibiotics, hormones (checking via a list of approved rBST free milk farmers), bacteria (DMC), total plate count and fat content using State Certified tests.
2.Take samples from the process (unpasteurized milk/skim milk, pasteurized skim milk, unpasteurized and pasteurized cream, homogenized cream, curd, whey and blended yogurt) and test on the FT2 for different types of components (proteins, fat content, total solids, phosphates and pH).
3.Test conductivity level and percentage of alkalinity and acidity of the detergent solution used for the cleaning of the filling machines and the yogurt separators.
4.Notify Production Supervisor and the Control Room Operators for the lab results regarding the proteins, fat content, total solids and the pH of the unpasteurized milk/skim milk, pasteurized skim milk, unpasteurized and pasteurized cream, homogenized cream, curd, whey and blended yogurt.
5.Take samples from the filling machines and test the finished product and record the lab results (proteins, fat content, total solids and the pH) of the final product. They check also if the above lab results are in compliance with the specified quality parameters of the company.
6.Run the mandatory NYS Certified phosphate tests every 2 hours in case that a seal is broken in the PMO Legal Pasteurizers.
7.Check for yeast and mold presence in the finished product via the accelerated expiration 5 and 7 day stress test.
8.Perform a flavor test of the final product produced the previous day
This job description may not include all duties necessary to perform the job function
Fage (pronounced "fah-yeh") is the Greek god of yogurt. In Greece the company makes yogurt, cheese, refrigerated extended shelf...