A professional who operates continuous flow or vat-type equipment to process milk, cream, and other dairy products, following specified methods and formulas. Respnsibilities include:

• Connects pipes between vats and processing equipment.
• Assembles fittings, valves, bowls, plates, disks, impeller shaft, and other parts to equipment with wrench to prepare for operation.
• Turns valves to pump sterilizing solution and rinse water through pipes and equipment and spray vats with atomizer.
• Starts pumps and equipment, observes temperature and pressure gauges, and opens valves on continuous flow equipment to force milk through centrifuge to separate cream from milk, through homogenizer to produce specified emulsion, and through filter to remove sediment.
• Turns valves to admit steam and water into pipes to pasteurize milk and to circulate refrigerant through coils to cool milk.
• Starts pump and agitator, observes pressure and temperature gauges, and opens valves on vat equipment to fill, stir, and steam-heat milk in vat.
• Pumps or pours specified amounts of liquid or powder ingredients, such as skim milk, lactic culture, stabilizer, neutralizer, and vitamins into vat to make dairy products, such as buttermilk, chocolate milk, or ice cream mix.
• Tests product for acidity at various stages of processing.
• Records specified time, temperature, pressure, and volume readings.
• May be designated according to process performed as Byproducts Maker; Clarifier Operator; Cooler Operator; Homogenizer Operator; Mix Maker; Pasteurizer Operator; Separator Operator.
• May be required to hold license from State Board of Health or local government unit.