Tarek Shaheen

• Basic tasks:

Development of cheese recipes:

Design and improve recipes for different types of cheese (soft, hard, aged...).

Adjust the proportions of raw materials such as milk, rennet, bacterial starters, and salt.

Production process control:

Supervising all stages of manufacturing: milk pasteurization, chewing, clot cutting, salting, fermentation, and packaging.

Ensure the application of health standards and manufacturing quality.

Analysis and quality control:

Conducting physical, chemical and microbiological analyzes of milk and cheese.

Monitor pH, moisture content, fat, protein, and potential contaminants.

Solve technical problems:

Identify the root causes of any defects in the product (such as clumping, unwanted taste, bad texture).

Providing solutions to correct the production process.

Training and supervision:

Training technicians and workers in manufacturing techniques and equipment handling.

Supervising the implementation of hygiene and food safety procedures.

Research and Development (R&D):

Developing new types of cheese or modifying existing products to keep pace with market tastes or nutritional developments.

Testing alternatives to traditional ingredients (such as plant milk or animal rennet replacement enzymes).

Regulatory compliance:

Ensure production complies with local and international laws (such as ISO, HACCP, or Codex Alimentarius).

• Manage daily production operations and ensure product quality.
• Develop production plans and achieve efficiency and cost reduction goals.
• Directly supervise production teams (engineers, technicians, workers).
• Introduce new products and improve existing product quality.

• Managed the production of mozzarella cheese (cow milk, buffalo milk, and vegetable fat).
• Produced French cheeses (Camembert, Brie, Chevre) and Greek feta cheese.

• Responsible for production lines of French cheeses (Camembert, Brie, Chevre) and Greek feta.

• Supervised Greek yogurt and fresh milk production.
• Coordinated daily production activities and problem-solving.

• Monitored the production of fermented dairy products and white cheeses (feta, cottage cheese).

• Manufactured dry, semi-dry, and fresh cheeses including Parmesan, Cheddar, Gouda, Edam, Mozzarella, and Halloumi.

• Supervised production quality and analyzed raw materials to ensure compliance with specifications.

• Conducted chemical, microbiological, and physical testing of dairy products.