NZQA registered unit standard
4830 version 6
Page 1 of 4
Title
Demonstrate knowledge of cream products processing in a dairy
processing operation
Level
3
Purpose
Credits
5
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 Processing > Milk 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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
4830 version 6
Page 2 of 4
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
1.1
Characteristics of milk fat are described in terms of the structure and properties
of the major components.
Range
1.2
characteristics include but are not limited to – triglycerides,
saturated and unsaturated fatty acids, melting points,
phospholipids.
Basic principles of good cream handling practices are described in terms of the
prevention of damage to cream components.
Range
damage 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
2.1
The 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.
Range
2.2
The major stages of the Fritz buttermaking process are described in terms of
their role and importance in achieving high quality butter.
Range
2.3
principles include but are not limited to – whole milk holding, whole
milk separation, cream treatment, crystallisation.
stages include but are not limited to – churning, buttermilk
separation, working, butter pumping.
Product tests conducted on butter are described in terms of their purpose and
typical specification limits.
Range
product tests include but are not limited to – moisture, salt, curd,
sediment, fat, microbiological.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
4830 version 6
Page 3 of 4
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
3.1
The major stages of the anhydrous milkfat manufacturing process are described
in terms of their role and importance in achieving high quality anhydrous milkfat.
Range
3.2
stages include but are not limited to – concentration, phase
inversion, oil separation, neutralisation, vacreation, dehydration,
pumping, storage, packing.
Product tests conducted on anhydrous milkfat are described in terms of their
purpose and typical specification limits.
Range
product 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
4.1
The Ammix process for buttermaking is explained in comparison with the Fritz
buttermaking process.
Range
4.2
stages include but are not limited to – blending, scraped-surface
cooling, working, holding, packing.
The 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
5.1
Sensory evaluation of cream products is described in terms of the senses
involved in sensory evaluation and the sensory characteristics of butter and
anhydrous milkfat.
Range
characteristics include but are not limited to – flavour, body,
texture, colour.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Planned review date
4830 version 6
Page 4 of 4
31 December 2020
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
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 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 (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 standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016