Domain - Milk Products

Describe ethanol distillation and alcohol fermentation in a dairy processing operation

Version 3 This unit standard replaced unit standard 19329 and unit standard 19330.

28605 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: the ethanol distillation process, and the alcohol fermentation process, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe membrane separation processing in a dairy processing operation

Version 4 This unit standard replaced unit standard 4834 and unit standard 20368.

28610 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: the characteristics of feed materials and products produced in membrane separation processes; membranes used; key process control parameters in membrane processing and typical causes for variations; the procedures for installing and removing membranes; and procedures for plant inspections and sampling of membrane plants, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the manufacture of consumer beverages in a dairy processing operation

Version 1

32350 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: consumer beverage processing; the packaging and storage requirements for consumer beverages; quality control, control points and quality tests used in the manufacture of consumer beverages, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 18

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the reconstitution of dairy products using a wet-mix process in a dairy processing operation

Version 1

32355 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: operational hazards associated with reconstitution of dairy products using a wet-mix process; the process for reconstituting dairy products, plant cleaning and sanitisation for a wet-mix facility; quality control, control points and quality tests used in the reconstitution of dairy products using a wet-mix process, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 18

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the manufacture of cultured dairy products and dairy desserts in a dairy processing operation

Version 8

4305 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: the nature of, and legislative requirements relating to, 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, control points and quality tests used in the manufacture of cultured dairy products and dairy desserts, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe processed cheese manufacturing

Version 9

4306 Unit Standard 5 Credits

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People credited with unit standard are able to describe: the characteristics of, and legislative requirements relating to, processed cheese; the manufacturing processes for processed cheese; packaging, aseptic filling and sealing, and storage requirements of processed cheese in a dairy processing operation; and process control, control points, and quality testing and grading used to determine the quality of processed cheese, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the manufacture of frozen milk products in a dairy processing operation

Version 8

4307 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: the characteristics of, and legislative requirements for, frozen milk products; the manufacturing process, and cleaning and sterilisation of plant for a frozen milk product; packaging, filling and sealing, and storage requirements for a frozen milk product; and process control, control points and quality tests used in the manufacture of frozen milk products, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe cream products processing in a dairy processing operation

Version 8

4830 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: the characteristics of milk fat and the basic principles of cream handling practices; the basic principles and major stages of the buttermaking process and product testing of butter; the major stages of the direct from cream anhydrous milkfat manufacturing process and product testing; and sensory evaluation of cream products, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe evaporation and spray drying of dairy products in a dairy processing operation

Version 8

4831 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: the purposes of evaporation and spray drying, and common uses of the main classes of spray dried dairy products; the main components and controls of the evaporation process; the main components and controls of spray drying; and the properties and company food safety requirements of spray dried dairy products, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe casein processing in a dairy processing operation

Version 8

4832 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: the main types of casein made and their uses; the compositional properties of milk and their importance in milk protein product processing; the wet-side process and plant used for manufacturing milk protein products; the dry-side process and plant used for manufacturing milk protein products; and process control points and properties of milk protein products in terms of factors affecting quality and yield, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe cheese making in a dairy processing operation

Version 9

4833 Unit Standard 5 Credits

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People credited with unit standard are able to describe: the use of starters in cheese making; the basic principles of milk standardisation and coagulation of milk in cheese making; the principles of curd making and moulding of cheese; the basic principles of cheese packaging; and the basic principles of cheese ripening and sensory grading, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the prevention of fires and dust explosions in a dairy processing operation

Version 6

16311 Unit Standard 5 Credits

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People credited with this unit standard are able to describe: the causes of fires and dust explosions; methods of preventing fires and dust explosions; fire and explosion protection systems, and access rules; and indicators and responses to impending fires, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a buttermaking process in a dairy processing operation

Version 7

19995 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the buttermaking process; prepare buttermaking equipment for operation; and operate and monitor buttermaking equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 33

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a cheese and lactic casein fermentation process in a dairy processing operation

Version 6

20000 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the cheese and lactic casein fermentation process; describe the preparation and use of starters for cheese making; prepare cheese and lactic casein fermentation equipment for operation; and operate and monitor cheese and lactic casein fermentation equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a dairy product filling process in a dairy processing operation

Version 6

20001 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the dairy product filling process; prepare dairy product filling equipment for operation; and operate and monitor dairy product filling equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a dairy product holding and storage process in a dairy processing operation

Version 7

20002 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the dairy product holding and storage process; prepare dairy product holding and storage equipment for operation; and start up and monitor dairy product holding and storage equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a drying process in a dairy processing operation

Version 6

20003 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the drying process; prepare drying equipment for operation; and operate and monitor drying equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out an evaporation process in a dairy processing operation

Version 6

20004 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the evaporation process; prepare evaporation equipment for operation; and operate and monitor evaporation equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out an ice cream or related product batch or continuous freezing process in a dairy processing operation

Version 6

20007 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the batch or continuous freezing process; prepare batch or continuous freezing equipment for operation; and operate and monitor the batch or continuous freezing equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a mixing and/or blending process in a dairy processing operation

Version 6

20009 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the mixing and/or blending process; prepare mixing and/or blending equipment for operation; and operate and monitor mixing and/or blending equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out an Anhydrous Milkfat process in a dairy processing operation

Version 6

21123 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the Anhydrous Milkfat (AMF) process; prepare the AMF equipment and process for operation, and operate and monitor the AMF process, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a milkfat fractionation process in a dairy processing operation

Version 5

21124 Unit Standard 5 Credits

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People credited with this unit standard are able to: prepare milkfat fractionation equipment for operation, and operate and monitor a milkfat fractionation process, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a lactose milling process in a dairy processing operation

Version 5

21799 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the lactose milling process; prepare to operate a lactose milling process; and operate and monitor a lactose milling process, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a lactose evaporation, crystallisation and decanting process in a dairy processing operation

Version 4

21800 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the lactose evaporation, crystallisation and decanting process; prepare to operate a lactose evaporation, crystallisation and decanting process for operation; and operate and monitor a lactose evaporation, crystallisation and decanting process, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Operate a processed cheese making plant

Version 5

23834 Unit Standard 5 Credits

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People credited with unit standard are able to: prepare processed cheese making equipment for operation; and operate and monitor a processed cheese making process.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out cheese processing operations

Version 3 This unit standard replaced unit standard 19997, unit standard 19998 and unit standard 19999.

28603 Unit Standard 10 Credits

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People credited with unit standard are able to: describe the cheese making process; prepare cheese making equipment for operation; and operate and monitor cheese making equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out an ethanol process in a dairy processing operation

Version 3 This unit standard replaced unit standard 17618 and unit standard 23830.

28604 Unit Standard 5 Credits

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People credited with unit standard can: prepare ethanol processing equipment for operation; and operate and monitor an ethanol process, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a wet-side casein process in a dairy processing operation

Version 2

28609 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the wet-side casein process; prepare wet-side casein equipment for operation; and operate and monitor wet-side casein equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out an ultra-heat treatment process in a dairy processing operation

Version 3

28927 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe the ultra-heat treatment (UHT) process; prepare UHT equipment for operation; and operate and monitor UHT equipment, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out a cultured dairy products and dairy desserts process in a dairy processing operation

Version 3

28929 Unit Standard 5 Credits

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Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe ethanol distillation principles, equipment, and control and protection systems in a dairy processing workplace

Version 1

31929 Unit Standard 5 Credits

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This unit standard is for people employed in the dairy processing industry. People credited with this unit standard are able to describe: ethanol distillation principles and associated equipment; and ethanol distillation equipment control and protection systems, in a dairy processing workplace.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Carry out intrusive activity inspections in a dairy processing operation

Version 2

32409 Unit Standard 5 Credits

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People credited with this unit standard are able to: describe intrusive activity; prepare to carry out intrusive activity; and carry out intrusive activity inspections, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the manufacture of cream products using scraped-surface heat exchange in a dairy processing operation

Version 7

16304 Unit Standard 20 Credits

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People credited with this unit standard are able to describe: the properties of the components of raw materials and the chemical and biological reactions associated with cream products manufactured by scraped-surface heat exchange processes; the handling and processing of raw materials used for the manufacture of scraped-surface heat exchange cream products; and scraped-surface heat exchange processes for the manufacture of scraped-surface heat exchange cream products, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe cheese making in an artisan or boutique dairy processing operation

Version 6

17617 Unit Standard 15 Credits

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People credited with unit standard are able to describe, in an artisan or boutique dairy processing operation: properties of milk and how these can influence cheese making; the handling and processing of raw milk used for cheese making; the preparation and use of starters for cheese making; rennet coagulation of milk for cheese making; the curd making process for cheeses; curd salting for cheese; changes that occur during cheese ripening; cheese composition control; and the management of cheese making processes.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Explain key parameters and process variables that influence the stickiness of a specialty spray dried dairy product
This standard is expiring. The last date for assessment to take place is Tue Dec 31 00:00:00 NZDT 2024.

Version 5

17622 Unit Standard 5 Credits

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This theory-based unit standard is for experienced people carrying out milk products processing in a dairy processing operation. People credited with this unit standard are able to explain: the key compositional factors influencing powder stickiness for specialty spray dried products with high fat, protein or carbohydrate contents, the role of outlet air humidity and temperature in affecting the stickiness of specialty powders; the role of airflow patterns and velocities within a spray drying plant in determining powder stickiness; and the steps that may be taken to resolve a selected processing problem, in a dairy processing operation.

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the operation of a milkfat fractionation process in a dairy processing operation

Version 6

19739 Unit Standard 20 Credits

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People credited with this unit standard are able to describe: the properties of the components of raw materials associated with milkfat; multi-stage milkfat fractionation processes for the manufacture of milkfat; handling and processing of raw materials and end products in the manufacture of milkfat fractions; and the cleaning of multi-stage milkfat fractionation production areas, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the spray drying process used in a dairy processing operation

Version 2 This unit standard replaced unit standard 21801 and 21802

28606 Unit Standard 15 Credits

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People credited with this unit standard are able to describe: the composition and properties of milk; the evaporation and spray drying processes for spray dried dairy products; product properties and process control strategies for a spray dried dairy product; the fouling and cleaning of an evaporation and spray drying process; sampling and grading of evaporated and spray dried products, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe a wet and dry process for the production of casein and caseinate in a dairy processing operation

Version 2 This unit standard replaced unit standard 768 and unit standard 8959.

28607 Unit Standard 15 Credits

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People credited with this unit standard are able to describe: the wet and dry process for the production of casein products; the wet and dry process for the production of caseinate; the fouling and cleaning of a casein or caseinate process; and the analysis and grading of casein or caseinate products in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the manufacture of ultra-heat treated products in a dairy processing operation

Version 2

28928 Unit Standard 15 Credits

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People credited with this unit standard are able to describe: the properties of milk; the principles of the ultra-heat treated (UHT) process for milk-based dairy products; sterilisation requirements and process control points for a UHT milk-based dairy product; the fouling and cleaning of a UHT process; and the sampling and grading of UHT products, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the manufacture of cultured dairy products and dairy desserts in a dairy processing operation

Version 2

28930 Unit Standard 15 Credits

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People credited with this unit standard are able to describe: the composition and properties of milk; the engineering principles used for the cultured dairy products and dairy desserts process; and the product properties and process control points for cultured dairy products and dairy desserts, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the buttermaking process in a dairy processing operation

Version 8

765 Unit Standard 15 Credits

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People credited with this unit are able to describe: properties of raw materials, and butters made using a buttermaking process; the handling and processing of raw materials used for the manufacture of butter products; and the buttermaking process for the manufacture of butter products.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe anhydrous milkfat manufacturing in a dairy processing operation

Version 8

766 Unit Standard 15 Credits

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People credited with this unit standard are able to describe: properties of raw materials and anhydrous milkfat (AMF) products; the handling and processing of raw materials used for the manufacture of AMF products; and AMF manufacturing processes for the manufacture of AMF products, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe membrane processing in a dairy processing operation

Version 8

769 Unit Standard 15 Credits

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People credited with the unit standard are able to describe: the principles of membrane separation; the control of membrane processing; the fouling and cleaning of membrane production areas; and the sampling and grading of membrane processed products, and the sources and effects of microorganisms, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the cheese manufacturing process in a dairy processing operation

Version 9

770 Unit Standard 15 Credits

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People credited with the unit standard are able to describe: the properties of milk and how these can influence cheese manufacture; the handling and processing of raw milk used for cheese making; the preparation and use of starters for cheese making; rennet coagulation of milk for cheese making; the cheese making process; the changes that occur during cheese ripening; and cheese composition control, in a dairy processing operation.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council

Describe the manufacturing variables for processed cheese

Version 9

8960 Unit Standard 15 Credits

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People credited with unit standard are able to describe: the elements of a given customer specification; the raw materials required for a given customer specification; the cooking process variables for a given customer specification; the forming process variables for a given customer specification; and the packaging variables, for a given customer specification for processed cheese. People credited with this unit standard will also be able to complete a manufacturing variable report for a given customer specification for processed cheese.

Consent & Moderation Requirements:

CMR 22

Standard-setting body:

Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council