NZQA Expiring unit standard
4834 version 6
Page 1 of 3
Title
Explain whey products processing in the dairy industry
Level
3
Credits
4
Purpose
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.
Classification
Dairy Manufacturing > Dairy Technology
Available grade
Achieved
Explanatory notes
None.
Outcomes and evidence requirements
Outcome 1
Explain the composition and properties of wheys available for whey products’ processing
in the dairy industry.
Range
lactic casein whey, mineral acid casein whey, rennet casein whey, cheese
whey.
Evidence requirements
1.1
The main types of wheys used in the dairy industry for whey products
processing are identified.
1.2
The composition and properties of wheys available for whey products
processing in the dairy industry are explained in terms of total solids and fat
concentrations, whey protein and lactose concentrations, and pH.
Outcome 2
Explain the types of whey products and their uses.
Evidence requirements
2.1
The main types of whey products are explained in terms of the main differences
in processing, product composition and product properties.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
2.2
4834 version 6
Page 2 of 3
ethanol, whey protein concentrate, lactose, lactalbumin,
demineralised whey powder.
Types of whey products are explained in terms of common end use
applications.
Outcome 3
Explain quality controls for storage and handling of raw whey.
Evidence requirements
3.1
Quality controls for storage and handling of raw whey are explained in terms of
prevention of deterioration and enhancing final product quality.
Range
microbiological, temperature, composition, holding time.
Outcome 4
Explain the manufacturing process for a whey product type.
Evidence requirements
4.1
The main process steps of a whey product type are explained in terms of
primary purpose(s) and key factors influencing product quality and yield.
Range
4.2
clarification, reverse osmosis, ultrafiltration, precipitation,
electrodialysis, ion exchange, crystallisation, evaporation,
fermentation, distillation, drying.
Raw materials and non-dairy ingredients used in the whey manufacturing
process are identified and explained in terms of their main purposes and key
factors influencing product quality.
Replacement information
This unit standard has been replaced by unit standard
28610
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4834 version 6
Page 3 of 3
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
22 June 1995
31 December 2017
Review
2
5 July 1999
31 December 2017
Review
3
26 August 2002
31 December 2017
Revision
4
13 June 2003
31 December 2017
Rollover
5
17 July 2009
31 December 2017
Review
6
18 June 2015
31 December 2017
Consent and Moderation Requirements (CMR) reference
0022
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016