administer lactic ferment cultures to manufacturing products

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 label

  • utilise lactic ferment cultures to manufacturing products

  • administer lactic ferment cultures to a manufactured product

  • administer lactic ferment cultures to manufactured products

  • organise lactic ferment cultures to manufacturing products

  • apply lactic ferment cultures to manufacturing products

  • control lactic ferment cultures to manufacturing products

Skill type

  • skill

Skill reusability level

  • sector specific skills and competences

Optional Knowledge

Essential skill/competence of

Optional skill/competence of

Status

released

Concept URI

http://data.europa.eu/esco/skill/adcde86b-023a-4865-afec-45e1c343388e