Cream Fermentation Worker (Butter Manufacturing)
クリームはっこうこう（バターせいぞう）
Industry & Occupation
Classification
Summary
A profession that ferments cream separated from raw milk with lactic acid bacteria, manufactures butter through stirring and washing, and handles the entire process from raw material management to packaging.
Description
Cream fermentation workers receive cream separated from raw milk, add starter cultures, and ferment it under temperature control. They then churn it in a churn machine to separate butter particles and whey. They handle processes up to washing, salt addition, forming, and packaging, and are responsible for quality inspections, machine cleaning and maintenance, and hygiene management. Skilled workers are required to master techniques that stabilize flavor and texture.
Future Outlook
With increasing emphasis on quality both domestically and internationally, stable demand is expected. While labor reduction through automation and robot introduction progresses, value addition is anticipated in the production of premium and functional butters.
Personality Traits
Good team player / Meticulous / Patient / Strong sense of responsibility
Work Style
5S / Factory work / Fixed hours / Shift work
Career Path
Manufacturing Operator → Leader → Quality Control Staff → Factory Manager → Manufacturing Department Manager
Required Skills
Churn Machine Operation / Cream Separator Operation / Fermentation Strain Management / Food Hygiene Management / Machine Cleaning and Washing / Quality Inspection
Recommended Skills
English (Manual Reading) / HACCP Knowledge / Machine Maintenance / Statistical Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Detailed condition management is necessary to prevent variations in quality. |
| Physical Stamina & Endurance | Frequent raw material handling and long hours of standing work require physical stamina. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Creativity is limited because standardized processes must be executed accurately. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Butter Manufacturing Worker
- Fermented Cream Manufacturing Worker
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