Other Food Manufacturing and Processing Workers X Keywords: Pasteurization
10 matching jobs found.
Ice Cream Manufacturing Worker
A profession that blends raw materials such as milk, sugar, and flavorings, manages and operates processes from mixing, pasteurization, cooling, agitation, freezing, to packaging, while maintaining quality and hygiene to produce ice cream.
Milk Manufacturing Worker
A job responsible for the manufacturing process from receiving raw milk at a milk factory to sterilization, homogenization, filling, and packaging.
Cream Manufacturing Worker (Dairy Products Manufacturing)
A profession responsible for raw material procurement, manufacturing, quality control, and packaging of dairy products such as fresh cream and whipped cream.
Sterilization Worker (Dairy Product Manufacturing)
A manufacturing job that operates and monitors heat sterilization equipment and manages hygiene to ensure the microbial safety of dairy products.
Raw Milk Pasteurization Worker
Processes raw milk at specific temperatures and times using heat pasteurization equipment to produce safe milk and raw materials for dairy products.
Skim Milk Manufacturing Worker
Skim milk manufacturing workers separate and remove fat from cow's milk to produce low-fat dairy products. They operate manufacturing equipment, perform quality inspections, manage hygiene, and ensure a stable supply of products.
Low-fat milk manufacturing worker
A job that handles the entire manufacturing process of low-fat milk, from receiving raw milk to separation, preparation, pasteurization, homogenization, and filling.
Butter Manufacturing Worker
Occupation of manufacturing butter using cream from dairy products as raw material. Responsible for a series of processes from raw material management to processing and packaging.
Fermented Milk Manufacturing Worker
Uses cow's milk as raw material, adds lactic acid bacteria, and strictly manages temperature and time to manufacture fermented milk products such as yogurt.
Yogurt Manufacturing Worker
A manufacturing job responsible for the yogurt production process, from adding lactic acid bacteria to milk as raw material, through fermentation, stirring, filling, and packaging.