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Title / Demonstrate knowledge ofthe composition of milk and the chemical and physical changes during dairy product processing
Level / 3 / Credits / 5
Purpose / This theory-based entry-level unit standard is for people carrying out basic milk processing functions in a dairy processing operation.
People credited with this unit standard are able to demonstrate knowledge of: the composition of cow’s milk and the chemical and physical changes that may occur during dairy product processing, and the purpose and application of methods used for determining the composition of raw milk, in a dairy processing operation.
Classification / Dairy ProcessingMilk Processing
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 composition of cow’s milk and the chemical and physical changes that may occur during dairy product processing in a dairy processing operation.
Evidence requirements
1.1The definition of milk is described in terms of legislative requirements.
1.2The composition of milk is identified and described in terms of typical levels and variations due to lactation, seasonal, and environmental factors.
Rangecomposition includes but is not limited to – water, fat, protein, lactose, minerals.
1.3The water phase of milk is described in terms of the distribution of the solid components, their stability in milk and how they influence the density of milk.
Rangewater phase includes but is not limited to – true (ionic and molecular) solution, colloidal dispersion, oil-in-water emulsion.
1.4Milk fat is described in terms of physical and chemical structure, melting point range, causes of rancidity and changes that may occur during processing.
Rangestructure includes but is not limited to – fat globule structure and size range, triglyceride structure;
rancidity includes but is not limited to – lipolytic, oxidative;
changes include but are not limited to – creaming, homogenisation, crystallisation, phase reversal.
1.5Milk proteins are described in terms of the structure and concentration of caseins and whey proteins in milk and changes that may occur during processing.
Rangestructure includes but is not limited to – casein and whey protein molecules, casein micelle;
changes include but are not limited to – precipitation, denaturation, proteolysis.
1.6Lactose is described in terms of its disaccharide structure, breakdown by microorganisms into lactic acid or alcohol, and the ‘Maillard Browning’ and ‘Caramellisation Browning’ reactions.
1.7Minor components of milk are identified and described in terms of their nutritional significance or effects in terms of milk processing or testing.
Rangecomponents include but are not limited to – minerals, vitamins, somatic cells, gases, enzymes, colostrum, non-protein nitrogen.
Outcome 2
Demonstrate knowledge of the purpose and application of methods used for determining the composition of raw milk in a milk processing operation.
Evidence requirements
2.1Milk component testing is described in terms of difficulties in obtaining accurate measurement and reporting of milk components.
Range: milk component testing includes but is not limited to – representative sampling, indirect measurement, conversion factors.
2.2Milk component testing methods are described in terms of their purposes and applications.
Rangemethods include but are not limited to – Rose Gottlieb, Kjeldalh, Chloramine-T, infra-red absorption.
2.3Rapid automated analytical methods are described in terms of the importance of accurate reference testing and calibration to specific product type in obtaining accurate and reliable results.
Planned review date / 31 December 2020Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 22 June 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 2019