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Title / Demonstrate knowledge of the manufacture of cultured dairy products and dairy desserts in a dairy processing operation
Level / 3 / Credits / 5
Purpose / This theory-based entry-level unit standard is for people carrying out milk processing functions in a dairy processing operation.
People credited with this unit standard are able to demonstrate knowledge of: the nature of cultured dairy products and dairy desserts; manufacturing processes for cultured dairy products and dairy desserts; the packaging and storage requirements for cultured dairy products and dairy desserts; and quality control and quality tests routinely used in the manufacture of cultured dairy products and dairy desserts, in a dairy processing operation.
Classification / Dairy ProcessingMilk Products
Available grade / Achieved
Explanatory notes
Legislation
Legislation 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.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the nature of cultured dairy products and dairy desserts in a dairy processing operation.
Evidence requirements
1.1The nature of cultured dairy products and dairy desserts is described in terms of physical, nutritional, and shelf-life properties.
1.2The nature of cultured dairy products and dairy desserts is described in terms of chemical and physical changes to milk components and properties resulting from fermentation processes and the use of additives.
1.3Legislative requirements relating to cultured dairy products and dairy desserts are described in terms of minimum component levels and the use of additives.
Outcome 2
Demonstrate knowledge of manufacturing processes for cultured dairy products and dairy desserts in a dairy processing operation.
Rangecultured dairy products and dairy desserts include but are not limited to – set and stirred yoghurts, fermented drinks, sour cream, cottage cheese, dairy desserts, cream cheese.
Evidence requirements
2.1Manufacturing processes for cultured dairy products are described in terms of purposes and influences of steps in the processes.
Rangesteps include but are not limited to – preparation and standardisation of raw materials, homogenisation, heat treatment;
influences include but are not limited to – types of starter organisms used, incubation conditions, factors that may influence incubation, additives.
2.2Manufacturing processes for dairy desserts are described in terms of purposes and influences of viscosity and texture control, flavouring, colouring, and stabilisation.
Outcome 3
Demonstrate knowledge of the packaging and storage requirements for cultured dairy products and dairy desserts in a dairy processing operation.
Evidence requirements
3.1Packaging of cultured dairy products and dairy desserts is described in terms of requirements for protection of the product during handling, storage and distribution.
3.2Packaging is described in terms of common systems used for filling and sealing cultured dairy products and dairy desserts.
3.3Storage of cultured dairy products and dairy desserts is described in terms of requirements for the achievement of maximum product shelf-life.
Rangerequirements include but are not limited to – temperature, microbiological standards.
Outcome 4
Demonstrate knowledge of quality control and quality tests routinely used in the manufacture of cultured dairy products and dairy desserts in a dairy processing operation.
Evidence requirements
4.1Quality control of cultured dairy products and dairy desserts is described in terms of the identification and prevention of common product defects.
Rangedefects include but are not limited to – flavour, appearances, consistency, viscosity.
4.2Routine quality tests used in the manufacture of cultured dairy products and dairy desserts are described in terms of their specific purposes.
Rangetests include but are not limited to – microbiological, chemical, physical.
4.3Control points for quality control in the manufacture of a cultured dairy product or dairy dessert are identified and described in terms of prevention of contamination and/or growth of microorganisms.
Rangeevidence is required of any one of – preparation of materials and ingredients, processing, packaging, storage.
Planned review date / 31 December 2020Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 28 April 1995 / 31 December 2014
Review / 2 / 5 July 1999 / 31 December 2014
Review / 3 / 26 August 2002 / 31 December 2014
Revision / 4 / 13 June 2003 / 31 December 2014
Rollover and Revision / 5 / 17 July 2009 / 31 December 2016
Review / 6 / 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 (CMRs). 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