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Title / Explain the manufacture of ultra-heat treated (UHT) products in a dairy processing operation
Level / 5 / Credits / 20
Purpose / This theory-based unit standard is for experienced people carrying out ultra-heat treatment manufacture in a dairy processing operation.
People credited with this unit standard are able to explain: the composition and properties of milk; the engineering principles of the UHT process for milk-based dairy products; and the product properties and process control points for a UHT milk-based dairy product, in a dairy processing operation.
Classification / Dairy Processing Milk Products
Available grade / Achieved
Explanatory notes
1Legislation relevant to this unit standard includes but is not limited to the Animal Products Act 1999, Health and Safety in Employment Act 1992, and Animal Products (Dairy) Regulations 2005.
2Definition
Organisational requirements – instructions to staff on policies and procedures which are documented in memo, electronic or manual format and are available in the workplace. These include but are not limited to site-specific and company standard operating procedures, food safety and quality management requirements.
Outcomes and evidence requirements
Outcome 1
Explain the composition and properties of milk in a dairy processing operation.
Evidence requirements
1.1The composition of milk is explained in terms of the composition of cow’s milk and the factors that affect composition.
Rangecomposition includes but is not limited to – fat, protein, lactose, minerals, vitamins, water;
factors include but are not limited to - genetic, physiological and/or seasonal, environmental, pre-UHT processes.
1.2The properties of the major solid components in milk are explained in terms of their influences on the UHT process and on the product.
Rangemajor solid components include but are not limited to – fat, protein, lactose, minerals.
1.3Deteriorative mechanisms in milk are explained in terms of their effect on product quality.
Range deteriorative mechanisms include but are not limited to – micro loading, spore formers, enzymes, age of milk(titratable acidity).
1.4The suitability of products for UHT is explained in terms of low and high acid food categories.
Outcome 2
Explain the engineering principles of the UHT process for milk-based dairy products in a dairy processing operation.
Evidence requirements
2.1A UHT process is explained in terms of the engineering principles.
Rangeengineering principles include but are not limited to – batch processing, continuous processing, vertical sterilising, horizontal sterilising, direct UHT, indirect UHT.
2.2A UHT packaging process is explained in terms of the engineering principles.
Rangeengineering principles include but are not limited to – aseptic storage, aseptic packaging.
Outcome 3
Explain the product properties and process control points for a UHT milk-based dairy product in a dairy processing operation.
Evidence requirements
3.1Sterilisation requirements andcontrol measuresin the UHT process are explained in terms of reducing microorganisms.
Rangemicroorganisms may include but are not limited to – thermophiles, coliforms, yeasts, moulds, APC, salmonella, listeria, spore former bacteria;
evidence is required offour types of microorganism.
3.2Control strategies are explained in terms of the main unit operations of the UHT process.
Rangemain unit operations include but are not limited to – milk treatment, storage, preheating and homogenisation sterilisation, aseptic homogenisation, reject valve, aseptic filling, aseptic packing.
3.3Control strategies are explained in terms of product quality parameters.
Rangeevidence is required for four common quality parameters for one selected UHT product.
Planned review date / 31 December 2020Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 18 June 2015 / N/A
Consent and Moderation Requirements (CMR) reference / 0022
This CMR can be accessed at
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation if you wish to suggest changes to the content of this unit standard.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018