NZQA Expiring unit standard
8971 version 5
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Title
Explain the chemical structures and the chemical reactions that can
occur in milk
Level
4
Credits
4
Purpose
People credited with this unit standard are able to explain: the
chemical structure of milk fat and how it affects the physical
properties of milk fat; the chemical structure of milk proteins
and how it affects the physical properties of milk proteins; the
chemical structure of milk sugar and how it affects the physical
properties of milk sugar; the minor components of milk; and
chemical and physical reactions that can occur in milk in the
New Zealand dairy industry.
Classification
Dairy Manufacturing > Dairy Laboratory Methodology
Available grade
Achieved
Entry information
Critical health and
safety prerequisites
Open.
Explanatory notes
None.
Outcomes and evidence requirements
Outcome 1
Explain the chemical structure of milk fat and how it affects the physical properties of milk
fat.
Evidence requirements
1.1
The chemical structure of milk fat is explained in relation to mean values, limits
of variation, and factors affecting these.
Range
1.2
triglycerides, saturated fatty acids, unsaturated fatty acids,
phospholipids.
The affects on the physical properties of milk fat are explained in relation to its
chemical structure.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
8971 version 5
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melting points, milk fat emulsion, phase reversal, nutritional value.
Outcome 2
Explain the chemical structure of milk proteins and how it affects the physical properties of
milk proteins.
Evidence requirements
2.1
The chemical structure of milk protein is explained in relation to mean values,
limits of variation, and factors affecting these.
Range
2.2
amino acids, primary structure, secondary structure, tertiary
structure.
The affects on the physical properties of milk proteins are explained in relation
to its chemical structure.
Range
casein protein properties, whey protein properties, colloid
solutions, nutritional value.
Outcome 3
Explain the chemical structure of milk sugar and how it affects the physical properties of
milk sugar.
Evidence requirements
3.1
The chemical structure of milk sugar is defined in relation to mean values, limits
of variation, and factors affecting these.
Range
3.2
monosaccarides, disaccarides, polysaccarides.
The affects on the physical properties of milk sugar are explained in relation to
its chemical structure.
Range
crystalline forms, aqueous solution, nutritional value.
Outcome 4
Explain the minor components of milk.
Range
vitamins, minerals.
Evidence requirements
4.1
The minerals in milk are explained in relation to mean values, limits of variation,
and factors affecting these.
Range
phosphates, chlorides, citrates, caseinates, nutritional value.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
4.2
8971 version 5
Page 3 of 4
The vitamins in milk are explained in relation to mean values, limits of variation,
and factors affecting these.
Range
fat soluble, water soluble, heat stability, nutritional value.
Outcome 5
Explain chemical and physical reactions in milk.
Range
coagulation, heat denaturation, oxidation of milk fat, oxidation of protein,
lypolysis, lactose hydrolysis, protein denaturation, isoelectric point, enzymatic
reaction mechanisms, maillard reaction.
Evidence requirements
5.1
The chemical and physical reactions in milk are explained in relation to their
mechanisms and effects on milk components and milk products.
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 April 1997
31 December 2017
Revision
2
2 July 1999
31 December 2017
Revision
3
13 June 2003
31 December 2017
Rollover
4
26 January 2007
31 December 2017
Review
5
15 October 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
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
8971 version 5
Page 4 of 4
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