NZQA Expiring unit standard
19329 version 4
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Title
Explain the fermentation process in the dairy industry
Level
4
Credits
8
Purpose
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.
Classification
Dairy Manufacturing > Dairy Technology
Available grade
Achieved
Explanatory notes
1
Organisational requirements refer to instructions to staff on policy and procedures
which are documented in memo and/or manual format and are available in the
workplace. These requirements include but are not limited to – site specific
requirements, company quality management requirements, hygiene, health and
safety, regulatory and legislative requirements.
2
Routine explanations and reports may be in everyday workplace language including
mathematical language and some commonly used technical terms, be presented
orally, be presented in writing using standard format, proforma, charts and diagrams,
include mathematical and other information from several sources.
3
Assessment is to be made in the industry context, and should take place primarily
on-the-job under normal working conditions.
4
Mathematical operations may include routine estimation and calculation and involve
percentages, comparisons, and variations. Calculators may be used.
5
Descriptions of work practices must be in accord with codes of practice and
organisational requirements.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the fundamental principles of the fermentation process.
Evidence requirements
1.1
Knowledge of ethanol production is demonstrated in terms of the development
and history of the industry.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
1.2
The processes involved are identified and explained.
Range
1.3
19329 version 4
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aerobic and anaerobic fermentation processes.
Feedstocks, including whey, are identified in terms of availability.
Outcome 2
Demonstrate knowledge of the process of whey production and composition.
Evidence requirements
2.1
The composition of milk, and casein production are identified and explained in
terms of the required processes.
2.2
The composition of whey is explained in terms of its use as a fermentation
substrate.
Outcome 3
Demonstrate knowledge of the microbiological processes involved in fermentation.
Evidence requirements
3.1
Microbiology and microbial growth parameters are identified, reviewed and
explained.
3.2
Knowledge of yeast physiology relative to fermentation processes is explained.
3.3
The correct parameters for yeast propagation are identified and described.
3.4
The effect of microbial contamination including the effects on alcohol production
are identified and explained.
Outcome 4
Demonstrate knowledge of the process of alcohol fermentation.
Evidence requirements
4.1
Batch and continuous fermentation are identified and explained in terms of the
processes used.
4.2
Yield and productivity management requirements are identified and explained in
terms of the fermentation process.
4.3
Yeast recycling is explained in terms of the processes used.
4.4
Carbon dioxide evolution is explained in terms of the processes used.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4.5
19329 version 4
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Other products that may be produced using alcohol fermentation are identified
and the processes explained.
Replacement information
This unit standard has been replaced by unit standard
28605
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
28 May 2002
31 December 2017
Revision
2
13 June 2003
31 December 2017
Rollover
3
17 July 2009
31 December 2017
Review
4
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