A professional who supervises and coordinates activities of workers engaged in producing dairy products, such as milk, butter, cheese, and evaporated milk in liquid, solid, or powdered form. Respnsibilities include:

• Directs workers in receiving and testing milk and in operations, such as pasteurizing, separating, evaporating, drying, cooling, and storing dairy products.
• Feels, tastes, and smells cheese samples to determine types of cheeses required for specified blend.
• Examines samples of evaporated milk, orders changes in cooking temperature, and adds measured amounts of calcium or phosphate to milk to obtain specified texture and viscosity.
• May add specified amount of lactic ferment cultures to pasteurized milk to develop starter for sour dairy products, such as buttermilk, cheese, or sour cream.
• Performs other duties as described under supervisor master title.
• May be designated according to type of product as Butter Production Supervisor; Cheese Production Supervisor; Instant-Powder Supervisor; or according to process as Pasteurizing Supervisor.