Page 1 of 3
Title / Explain membrane processing in a dairy processing operation
Level / 5 / Credits / 20
Purpose / This theory-based unit standard is for experienced people carrying out milk products processing in a dairy processing operation.
People credited with the unit standard are able to explain: the composition and properties of milk and whey in terms of their relevance to membrane processing; the principles of separation using membrane processing; the control of membrane processing; the handling of chemicals and the fouling and cleaning of membrane production areas; and the functionality, quality measurement and application of membrane processed 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
Explain the composition and properties of milk and whey and their relationshipto membrane processing in a dairy processing operation.
Evidence requirements
1.1The composition and physical properties of milk are explained in terms of factors affecting them and how they affect the performance of the membrane plant and composition of the retentate.
Rangefactors include but are not limited to – cow breed, cow age, cow health, stage of lactation, season, weather, feed types and availability.
1.2The composition and chemical and physical properties of whey are explained in terms of similarities and differences between casein and cheese wheys and how these affect the performance of the membrane plant and the composition of the retentate.
Rangeproperties include but are not limited to – fat, fines, pH, molecular size.
1.3Sources and effects of microorganisms are explained in terms of the hygiene difficulties unique to membrane processing, concentration of microorganisms during processing, and controls for food safety.
Outcome 2
Explain the principles of separation using membrane processing in a dairy processing operation.
Evidence requirements
2.1Membrane separation technologies are explained in terms of application, products and separation mechanisms.
Rangeapplications include but are not limited to – reverse osmosis, nanofiltration (loose reverse osmosis), ultrafiltration, microfiltration.
2.2Membrane separation technologies are explained in terms of similarities and differences in their separation mechanisms.
Rangeseparation mechanisms include but are not limited to – pressures and fluxes, membrane configurations.
2.3Diafiltration is explained in terms of how it enables high protein concentrations to be attained in an ultrafiltration plant.
2.4Ultrafiltration plant ‘backing up’ is explained in terms of what happens and why it happens.
Outcome 3
Explain the control of membrane processing in a dairy processing operation.
Evidence requirements
3.1Control of membrane processing is explained in terms of process variables that affect membrane plant performance and products.
Rangeprocess variable include but are not limited to – pH, flowrate, time, concentration, temperature, pressure drop, transmembrane pressure, diafiltration, feed type and composition, pretreatment.
3.2Control of membrane processing is explained in terms of the function and use of instrumentation and feedback control.
Outcome 4
Explain the handling of chemicals and the fouling and cleaning of membrane production areas in a dairy processing operation.
Evidence requirements
4.1The safe handling of cleaning chemicals is explained in terms of the prevention of harm to personnel, plant and equipment.
Rangesafe handling includes but is not limited to – storage, dispensing, use of personal protective equipment, first aid.
4.2The fouling of membranes is explained in terms of its detection and influence on flux rates.
4.3Cleaning variables are explained in terms of their influence on the cleaning effectiveness of membrane production areas, and factors which determine their upper limits.
Rangecleaning variable include but are not limited to – temperature, time, chemical concentration, mechanical action.
4.4Quality requirements for membrane plant water are explained in terms of factors affecting the composition of water, methods for treatment, and reasons why water used in a membrane plant must meet specified standards.
Outcome 5
Explain the functionality, quality measurement and application of membrane processed products in a dairy processing operation.
Evidence requirements
5.1Sampling and grading of membrane processed products is explained in terms of specifications, sensory evaluation, and measurement of functionality.
5.2The functionalities of membrane processed protein concentrates are explained in terms of how they are defined, how they are assessed, and factors that can affect them.
Rangefunctionalities include but are not limited to – solubility, gelation, foaming, emulsification, heat stability, water and fat binding.
5.3Applications of membrane processed products are explained in terms of their functional and nutritional properties.
Planned review date / 31 December 2020Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 10 January 1994 / 31 December 2012
Revision / 2 / 16 September 1997 / 31 December 2012
Review / 3 / 5 July 1999 / 31 December 2012
Revision / 4 / 13 June 2003 / 31 December 2012
Rollover and Revision / 5 / 20 June 2006 / 31 December 2014
Rollover / 6 / 17 July 2009 / 31 December 2016
Review / 7 / 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