NZQA registered unit standard
28928 version 1
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Title
Explain the manufacture of ultra-heat treated (UHT) products in a
dairy processing operation
Level
5
Credits
Purpose
20
This theory-based unit standard is for experienced people
carrying out ultra-heat treatment manufacture in a dairy
processing operation.
People credited with this unit standard are able to explain: the
composition and properties of milk; the engineering principles
of the UHT process for milk-based dairy products; and the
product properties and process control points for a UHT milkbased dairy product, in a dairy processing operation.
Classification
Dairy Processing > Milk Products
Available grade
Achieved
Explanatory notes
1
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.
2
Definition
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace. These include but are not limited to site-specific and company standard
operating procedures, food safety and quality management requirements.
Outcomes and evidence requirements
Outcome 1
Explain the composition and properties of milk in a dairy processing operation.
Evidence requirements
1.1
The composition of milk is explained in terms of the composition of cow’s milk
and the factors that affect composition.
Range
composition includes but is not limited to – fat, protein, lactose,
minerals, vitamins, water;
factors include but are not limited to - genetic, physiological
and/or seasonal, environmental, pre-UHT processes.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
1.2
The properties of the major solid components in milk are explained in terms of
their influences on the UHT process and on the product.
Range
1.3
major solid components include but are not limited to – fat, protein,
lactose, minerals.
Deteriorative mechanisms in milk are explained in terms of their effect on
product quality.
Range
1.4
28928 version 1
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deteriorative mechanisms include but are not limited to – micro
loading, spore formers, enzymes, age of milk (titratable acidity).
The suitability of products for UHT is explained in terms of low and high acid
food categories.
Outcome 2
Explain the engineering principles of the UHT process for milk-based dairy products in a
dairy processing operation.
Evidence requirements
2.1
A UHT process is explained in terms of the engineering principles.
Range
2.2
engineering principles include but are not limited to – batch
processing, continuous processing, vertical sterilising, horizontal
sterilising, direct UHT, indirect UHT.
A UHT packaging process is explained in terms of the engineering principles.
Range
engineering principles include but are not limited to – aseptic
storage, aseptic packaging.
Outcome 3
Explain the product properties and process control points for a UHT milk-based dairy
product in a dairy processing operation.
Evidence requirements
3.1
Sterilisation requirements and control measures in the UHT process are
explained in terms of reducing microorganisms.
Range
3.2
microorganisms may include but are not limited to –
thermophiles, coliforms, yeasts, moulds, APC, salmonella,
listeria, spore former bacteria;
evidence is required of four types of microorganism.
Control strategies are explained in terms of the main unit operations of the UHT
process.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
main unit operations include but are not limited to – milk treatment,
storage, preheating and homogenisation sterilisation, aseptic
homogenisation, reject valve, aseptic filling, aseptic packing.
Range
3.3
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Control strategies are explained in terms of product quality parameters.
Range
evidence is required for four common quality parameters for one
selected UHT product.
Planned review date
31 December 2020
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
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 (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 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