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Title / Demonstrate knowledge of heat transfer and heat treatment 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: heat transfer mechanisms and energy recovery; heat transfer and heat exchange systems; and heat treatment of 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 heat transfer mechanisms and energy recovery in a dairy processing operation.
Evidence requirements
1.1Mechanisms of heat transfer are described in terms of conduction and convection.
1.2Heat transfer is described in terms of factors influencing the rate of heat transfer and operational limitations.
Rangefactors include but are not limited to – temperature differential, contact area, overall coefficient of heat transfer.
1.3Heat transfer is described in terms of the use of regeneration for optimum energy recovery.
Outcome 2
Demonstrate knowledge of heat transfer and heat exchange systems used in a dairy processing operation.
Evidence requirements
2.1Direct and indirect forms of heat transfer are described in terms of their relative advantages and disadvantages for heat treatment of milk.
Rangeadvantages and disadvantages include but are not limited to – temperature-time profile, product denaturation, service media dilution or contamination.
2.2Indirect heat exchange systems are described in terms of dairy processing applications including product characteristics and temperature.
Rangeindirect systems include but are not limited to – tubular, plate, scraped surface.
Outcome 3
Demonstrate knowledge of heat treatment of milk in a dairy processing operation.
Evidence requirements
3.1Purposes of the heat treatment process are described in terms of product safety and extension of the shelf life of milk products.
3.2Categories of heat treatment of milk are described in terms of primary purpose and typical time and temperature combinations.
Rangecategories include but are not limited to – low temperature long-time, high temperature short-time, ultra-high temperature.
3.3Effects of heat treatment of milk are described in terms of the end product and the relationship between time and temperature in the heat treatment process.
Rangeeffects may include but are not limited to – protein denaturation, texture, viscosity, microbial load;
evidence is required of two effects.
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 2018