Microbial Culture Worker (Cheese Manufacturing)
きんばいようこう（チーズせいぞう）
Industry & Occupation
Classification
Summary
A profession that manufactures cheese by adding microorganisms such as lactic acid bacteria and molds to dairy raw materials and managing the fermentation and aging processes.
Description
The Microbial Culture Worker (Cheese Manufacturing) is a specialized profession that adds starter cultures (lactic acid bacteria) and beneficial molds to raw milk, and manages temperature, humidity, and pH during fermentation and aging to produce cheese. Duties include work in production lines and fermentation rooms, microbial strain management, hygiene management (cleaning and sterilization), quality control through microbiological and physicochemical inspections, and root cause analysis and countermeasures in the event of troubles. Complies with HACCP and factory-level food hygiene standards to stably supply high-quality cheese products.
Future Outlook
With increasing demand for diverse cheese products, demand for fermentation technicians remains stable. Expertise in automation and data utilization technologies, as well as high-value-added product development, will be increasingly required in the future.
Personality Traits
Hygiene-conscious / Meticulous / Sharp observational skills / Strong sense of responsibility
Work Style
Clean room / Factory work / Line work / Shift work / Standing work
Career Path
Site operation staff → Quality control staff → Manufacturing engineer → Manufacturing manager → Factory manager
Required Skills
Basic Microbiology Knowledge / Fermentation Management / Hygiene Management / Quality Inspection (Physicochemical and Sensory)
Recommended Skills
Dairy Product Manufacturing / Data Analysis / Equipment Maintenance / HACCP Knowledge
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because even slight changes in fermentation conditions affect quality. |
| Physical Stamina & Endurance | Due to long hours of standing work and handling heavy materials. |
| Problem Solving | Because investigation of causes is required in cases of fermentation defects or abnormalities. |
Related Qualifications
- Food Hygiene Manager
- Quality Control Certification (QC Certification)
Aliases
- Cheese Manufacturing Technician
- Dairy Product Manufacturing Worker
Related Jobs
- Dairy Product Technician
- Fermented Food Manufacturing Worker
- Food Factory Line Worker