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Title / Demonstrate knowledge of cream products processing in a dairy processing operation
Level / 3 / Credits / 5
Purpose / This theory-based entry-level unit standard is for people carrying out milk products processing in a dairy processing operation.
People credited with this unit standard are able to demonstrate knowledge of: the characteristics of milk fat and the basic principles of good cream handling practices; the basic principles of the Fritz buttermaking process and product testing of butter; the basic principles of the 'direct from cream' anhydrous milkfat manufacturing process and product testing conducted on anhydrous milkfat; the basic principles and advantages of the Ammix process for buttermaking; and the sensory evaluation of cream products, 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 characteristics of milk fat and the basic principles of good cream handling practices in a dairy processing operation.
Evidence requirements
1.1Characteristics of milk fat are described in terms of the structure and properties of the major components.
Rangecharacteristics include but are not limited to – triglycerides, saturated and unsaturated fatty acids, melting points, phospholipids.
1.2Basic principles of good cream handling practices are described in terms of the prevention of damage to cream components.
Rangedamage includes but is not limited to – flavour, lipolysis, gelling, fat losses during cream processing.
Outcome 2
Demonstrate knowledge of the basic principles of the Fritz buttermaking process and product testing of butter in a dairy processing operation.
Evidence requirements
2.1The basic principles of whole milk separation and cream treatment are described in terms of their role and importance in ensuring high quality cream for buttermaking.
Rangeprinciples include but are not limited to – whole milk holding, whole milk separation, cream treatment, crystallisation.
2.2The major stages of the Fritz buttermaking process are describedin terms of their role and importance in achieving high quality butter.
Rangestages include but are not limited to – churning, buttermilk separation, working, butter pumping.
2.3Product tests conducted on butter are described in terms of their purpose and typical specification limits.
Rangeproduct tests include but are not limited to – moisture, salt, curd, sediment, fat, microbiological.
Outcome 3
Demonstrate knowledge of the basic principles of the ‘direct from cream’ anhydrous milkfat manufacturing process and product testing conducted on anhydrous milkfat in a dairy processing operation.
Evidence requirements
3.1The major stages of the anhydrous milkfat manufacturing process are described in terms of their role and importance in achieving high quality anhydrous milkfat.
Rangestages include but are not limited to – concentration, phase inversion, oil separation, neutralisation, vacreation, dehydration, pumping, storage, packing.
3.2Product tests conducted on anhydrous milkfat are described in terms of their purpose and typical specification limits.
Rangeproduct tests include but are not limited to – moisture, fat, free fatty acid, peroxide value, alkalinity, dissolved oxygen, headspace oxygen, flavour, clarity.
Outcome 4
Demonstrate knowledge of the basic principles and advantages of the Ammix process for buttermaking in a dairy processing operation.
Evidence requirements
4.1The Ammix process for buttermaking isexplainedin comparison with the Fritz buttermaking process.
Rangestages include but are not limited to – blending, scraped-surface cooling, working, holding, packing.
4.2The Ammix process for buttermaking is described in terms of its advantages over the Fritz buttermaking process.
Outcome 5
Demonstrate knowledge of the sensory evaluation of cream products.
Evidence requirements
5.1Sensory evaluation of cream products is described in terms of the senses involved in sensory evaluation and the sensory characteristics of butter and anhydrous milkfat.
Rangecharacteristics include but are not limited to – flavour, body, texture, colour.
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 / 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