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administer lactic ferment cultures to manufacturing products

skills

handling and moving

assembling and fabricating products

fabricating food and related products

administer lactic ferment cultures to manufacturing products

Description

Description

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.

Alternative Labels

administer lactic ferment cultures to a manufactured product

administer lactic ferment cultures to manufactured products

administer lactic ferment cultures to manufacturing products

apply lactic ferment cultures to manufacturing products

control lactic ferment cultures to manufacturing products

organise lactic ferment cultures to manufacturing products

utilise lactic ferment cultures to manufacturing products

Skill type

skill

Skill reusability level

sector specific skills and competences

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ESCO is a Europe 2020 initiative.

DG Employment, Social Affairs and Inclusion of the European Commission developed ESCO in collaboration with stakeholders and with the European Centre for the Development of Vocational Training (Cedefop).

CONTACT ESCO
Current version: ESCO v1.1.2 (Last update 22/02/2024)