Domain - Dairy Technology
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| 0 Qualifications | 25 Assessment Standards (25 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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Level 2
Conduct minor routine maintenance to plant and equipment in the dairy industry
This standard has expired and is no longer available.
Version 4
19981 Unit Standard 4 Credits
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People credited with this unit standard are able to: select and use hand operated or hand held power tools; undertake minor routine maintenance according to organisational requirements, and demonstrate knowledge of minor routine maintenance practices.
Standard-setting body:
Level 3
Explain the manufacture and marketing of dairy products for sale in New Zealand
This standard has expired and is no longer available.
Version 6
16300 Unit Standard 4 Credits
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People credited with this unit standard are able to explain: the characteristics of the market for dairy products; the distribution and retailing of dairy products; and current and emerging trends in the manufacture of dairy products for sale, in New Zealand.
Standard-setting body:
Explain liquid milk products processing and packaging in the dairy industry
This standard has expired and is no longer available.
Version 5
16684 Unit Standard 4 Credits
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People credited with this unit standard are able to explain: the characteristics of liquid milk products produced for the New Zealand liquid milk market; the compositional characteristics and quality requirements of raw milk used in the production of liquid milk products; the handling and processing of liquid milk products; the packaging requirements of liquid milk products; and the storage and distribution requirements of liquid milk products.
Standard-setting body:
Carry out a dairy product colouring and/or flavouring process
This standard has expired and is no longer available.
Version 5
17614 Unit Standard 5 Credits
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People credited with this unit standard are able to: prepare the colouring and/or flavouring process for operation; carry out and monitor the colouring and/or flavouring process; shut down the colouring and/or flavouring process; and record information for the colouring and/or flavouring process.
Standard-setting body:
Carry out a fermentation process in the dairy industry
This standard has expired and is no longer available.
Version 4
17618 Unit Standard 8 Credits
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People credited with this unit standard are able to: prepare the fermentation process for operation; carry out the fermentation process; shut down the fermentation process; and record information for fermentation processes in the dairy industry.
Standard-setting body:
Demonstrate knowledge required for the manufacture of liquid fresh milk for the New Zealand market
This standard has expired and is no longer available.
Version 6
19524 Unit Standard 4 Credits
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People credited with this unit standard are able to: demonstrate knowledge of common food safety hazards for dairy food processing; describe pathogenic contamination of dairy products, including the health and economic consequences; explain the components of a quality system and the contribution of the individual to the maintenance of quality standards in the dairy industry; explain the packaging requirements of liquid milk products; explain the storage and distribution requirements of liquid milk products; explain the characteristics of, and legislative requirements relating to products produced for the New Zealand liquid milk market; and explain the composition of cow''s milk and the chemical and physical changes that may occur during processing.
Standard-setting body:
Explain the components of automation in the dairy industry
This standard has expired and is no longer available.
Version 4 This unit standard has been replaced by unit standard 28649 This unit standard replaced unit standard 4828.
19528 Unit Standard 4 Credits
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People credited with this unit standard are able to: explain the concepts of an automated control system, identify input and output devices used in the dairy industry, explain the operating principles of programmable controllers, and explain the application of the components of an automated control system in the workplace.
Standard-setting body:
Conduct routine maintenance to plant and equipment in the dairy industry
This standard has expired and is no longer available.
Version 5
19983 Unit Standard 5 Credits
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People credited with this unit standard are able to: conduct routine check of plant and equipment; implement routine maintenance; and demonstrate knowledge of routine maintenance systems and schedules.
Standard-setting body:
Carry out a packaging process in the dairy industry
This standard has expired and is no longer available.
Version 5
20010 Unit Standard 5 Credits
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People credited with this unit standard are able to: prepare the packaging equipment for operation according to organisational requirements; operate and monitor the packaging equipment; shut down the packaging equipment; record workplace information; and demonstrate knowledge of packaging.
Standard-setting body:
Carry out a steam generation process in the dairy industry
This standard has expired and is no longer available.
Version 5
20013 Unit Standard 5 Credits
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People credited with this unit standard are able to: prepare the steam generation equipment for operation according to organisational requirements; operate and monitor the steam generation equipment; shut down the steam generation equipment; record workplace information; and demonstrate knowledge of the steam generation process.
Standard-setting body:
Explain membrane operating tasks in the dairy industry
This standard has expired and is no longer available.
Version 3 This unit standard has been replaced by unit standard 28610
20368 Unit Standard 6 Credits
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People credited with this unit standard are able to: identify the composition and physical properties of feed materials processed by membrane plants; identify and classify membrane types; explain the key process control parameters in membrane plant operation, and typical causes for variations; identify the factors necessary for effective cleaning of membrane plants, and the monitoring of cleanliness; explain the procedures for installing and removing membranes; explain procedures for plant inspections and sampling; and explain the layout of membrane plants and use membrane maps to identify membrane location.
Standard-setting body:
Explain the structure and operation of the New Zealand dairy industry
This standard has expired and is no longer available.
Version 6
4816 Unit Standard 4 Credits
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People credited with this unit standard are able to explain: the uniqueness, structure and operation of dairy farming in New Zealand; characteristics of the local and international dairy markets; and strategies and structures for local and export marketing of New Zealand dairy product.
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Explain whey products processing in the dairy industry
This standard has expired and is no longer available.
Version 6 This unit standard has been replaced by unit standard 28610
4834 Unit Standard 4 Credits
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People credited with this unit standard are able to: explain the composition and properties of wheys available for whey products'' processing in the dairy industry; explain the types of whey products and their uses; explain quality controls for storage and handling of raw whey; and explain the manufacturing process for one type of whey product.
Standard-setting body:
Level 4
Explain the efficient crystallisation, decanting, washing and filtration of a-lactose monohydrate
This standard has expired and is no longer available.
Version 4
17619 Unit Standard 24 Credits
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People credited with this unit standard are able to: explain factors which influence the primary crystallisation of (-lactose monohydrate; explain factors which influence the efficiency of decanting and washing of (-lactose monohydrate; and explain factors which influence the efficiency of lactose refinery filtration.
Standard-setting body:
Explain the general principles of centrifugal separation and clarification in the dairy industry
This standard has expired and is no longer available.
Version 5
17621 Unit Standard 6 Credits
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People credited with this unit standard are able to: explain the general principles of centrifugal separation in the dairy industry; explain the general principles of continuous disk bowl centrifugal separation of milk; and explain the design and operation of centrifugal separators and clarifiers in the dairy industry.
Standard-setting body:
Explain the fermentation process in the dairy industry
This standard has expired and is no longer available.
Version 4 This unit standard has been replaced by unit standard 28605
19329 Unit Standard 8 Credits
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People credited with this unit standard are able to demonstrate knowledge of: the fundamental principles of the fermentation process; the process of whey production and composition; the microbiological processes involved in fermentation; and the process of alcohol fermentation.
Standard-setting body:
Demonstrate knowledge of distillation skills in the dairy industry
This standard has expired and is no longer available.
Version 4 This unit standard has been replaced by unit standard 28605
19330 Unit Standard 8 Credits
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People credited with this unit standard are able to demonstrate knowledge of: the distillation mechanism and equipment; the fundamentals of distillation; the purification process; process and quality control; and new developments in ethanol production.
Standard-setting body:
Explain automated process control in the dairy industry
This standard has expired and is no longer available.
Version 4 This unit standard has been replaced by unit standard 25676. This unit standard replaced unit standard 759.
19527 Unit Standard 8 Credits
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People credited with this unit standard are able to: explain the operation and application of digital and analogue closed-loop control; explain the operating principle, application and faults of input and output devices used in the dairy industry; explain the architecture and information flow of a modern integrated dairy process control system; and explain the application of automated process control in the workplace.
Standard-setting body:
Identify raw materials and products and describe a spray drier process used in the dairy industry
This standard has expired and is no longer available.
Version 2 This unit standard has been replaced by unit standard 28606 This unit standard and unit standard 21802 replaced unit standard 767.
21801 Unit Standard 18 Credits
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People credited with this unit standard are able to: identify the components of the key raw material(s) and their influences on the spray drier process and the product; describe the properties and methods of handling concentrated dairy products; describe spray drying and transport procedures for dairy products; and identify product properties and process control points that affect these properties for a spray dried dairy product.
Standard-setting body:
Identify materials and products and describe an evaporation process used in the dairy industry
This standard has expired and is no longer available.
Version 2 This unit standard has been replaced by unit standard 28606 This unit standard and unit standard 21801 replaced unit standard 767.
21802 Unit Standard 16 Credits
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People credited with this unit standard are able to: identify the components of the raw material(s) and their influences on the dairy evaporation process and the product; describe the operating principles of the components of a falling film evaporator; and identify product properties and process control points that affect these properties, for an evaporated dairy product.
Standard-setting body:
Explain operating principles and applications of common dairy unit processing operations
This standard has expired and is no longer available.
Version 4
22347 Unit Standard 8 Credits
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People credited with this unit standard are able to explain operating principles of: pumping systems, heat exchangers, conventional separation and filtration, centrifugal separation and clarification, membrane separation, homogenisation, and evaporation and spray drying, in dairy processing.
Standard-setting body:
Explain the safe and efficient use of energy and ancillary services in the dairy industry
This standard has expired and is no longer available.
Version 7
761 Unit Standard 8 Credits
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People credited with this unit standard are able to explain: the safe and efficient use, and relative advantages of, steam and high temperature hot water heating systems; the operating principles of a typical refrigeration system and factors involved in safe and efficient operation of refrigeration and reticulation of cooling mediums; the operating principles of air compressors and the safe and efficient operation of compressed air systems; and the operating principles of water treatment, and the safe and efficient operation of water reticulation systems.
Standard-setting body:
Explain an evaporator and spray drier process in the dairy industry
This standard has expired and is no longer available.
Version 4
767 Unit Standard 32 Credits
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People credited with this unit standard are able to: identify the main components of manufacturing milk and their influences on the manufacturing process and the product; explain the operating principles of the main components of a falling film evaporator; explain the properties and methods of handling concentrated dairy products; explain spray drying, transport and packing of dairy products; and identify the influence of the main process variables in the evaporation and spray drying processes on the attributes of the final product.
Standard-setting body:
Explain a wet and dry process for the production of casein products in the dairy industry
This standard has expired and is no longer available.
Version 7 This unit standard has been replaced by unit standard 28607
768 Unit Standard 32 Credits
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People credited with this unit standard are able to explain: the composition of whole milk for manufacturing and how this influences casein manufacture; the principles of whole milk separation and pasteurisation and their influences on casein and whey processing; the methods of precipitation of casein and whey proteins from skim milk; the principles and methods used in the manufacture of lactic acid casein; the principles and methods used in the manufacture of mineral acid casein as compared to lactic acid casein manufacture; the principles and methods used in the manufacture of rennet casein as compared to acid casein manufacture; and the analysis and grading of casein and reasons why casein may be out of specification.
Standard-setting body:
Explain a wet and dry process for the production of caseinate in the dairy industry
This standard has expired and is no longer available.
Version 6 This unit standard has been replaced by unit standard 28607
8959 Unit Standard 24 Credits
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People credited with this unit standard are able to: explain the caseinate conversion reaction process; explain the sodium caseinate conversion process; explain the calcium caseinate conversion process; explain the total milk protein conversion process; explain the process of atomisation and spray drying of soluble caseinate concentrate; identify operator responsibilities for the prevention of fire and explosions during spray drying; and explain the analysis and grading of caseinate and reasons why caseinate may be out of specification.
Standard-setting body:
Data as at 2024-05-03 23:01:18.46