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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Evaluate the sensory quality of pasteurised milk 
SAQA US ID UNIT STANDARD TITLE
9137  Evaluate the sensory quality of pasteurised milk 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2005-11-30  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2006-11-30   2009-11-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120240  Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures  Level 3  NQF Level 03  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of the sensory quality of pasteurised milk,
  • prepare for the determination of the sensory quality of pasteurised milk,
  • determine the sensory quality of pasteurised milk,
  • report on the sensory quality of pasteurised milk.

    This unit standard is for anyone who has to determine the sensory characteristics of pasteurised milk for quality control purposes in a laboratory or manufacturing environment.

    This unit will contribute to the full development of the learner within the dairy manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and upliftment within the dairy manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    None 

    UNIT STANDARD RANGE 
    The scope of this unit standard is anyone who has to determine the sensory characteristics of pasteurised milk for quality control purposes, not product development in a laboratory or manufacturing. By being able to evaluate the sensory quality of pasteurised milk, the person will have the necessary skills to detect off-flavours, -appearances and -textures in the milk that is either intended for consumption or for production of other dairy products.

    The context of this unit standard, pasteurised milk refers to pasteurised or sterilised milk that is intended for human consumption or for the manufacturing of other dairy products. Taking into consideration that it is inadvisable to taste or consume raw milk due to the potential health risk it poses, special care should be taken when testing raw milk for sensory qualities.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of the sensory quality of pasteurised milk. 
    OUTCOME RANGE 
    Sensory quality includes:
  • Flavour (taste and aroma),
  • Body (texture),
  • Appearance. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance of sensory evaluation of pasteurised milk is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. Ideal sensory qualities of pasteurised milk are described according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    3. Factors that affect the sensory quality of pasteurised milk are described according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Three (3) examples are given for each of flavour, body and appearance.
     

    ASSESSMENT CRITERION 4 
    4. Common sensory defects in pasteurised milk, and the cause of each, are identified according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Three (3) examples are given for each of flavour, body and appearance.
     

    SPECIFIC OUTCOME 2 
    Prepare for the determination of the sensory quality of pasteurised milk. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygienic practices,
  • Wearing of protective clothing and safety gear.
     

  • ASSESSMENT CRITERION 2 
    2. The sample is marked and maintained in such a way that it meets the requirements for sensory evaluation. 

    ASSESSMENT CRITERION 3 
    3. The sample is prepared for sensory evaluation according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Determine the sensory quality of pasteurised milk. 
    OUTCOME RANGE 
    Sensory quality includes:
  • Flavour (taste and aroma),
  • Body (texture),
  • Appearance.
    Five (5) samples must be tested for each of the above. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The sensory qualities of each sample are determined according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The sensory qualities of each sample are established without error. 

    ASSESSMENT CRITERION 3 
    3. Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Report on the sensory quality of pasteurised milk. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Results are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The results of the tests are interpreted and a conclusion is drawn on the sensory quality of the pasteurised milk according to standard dairy principles and site-specific standards. 

    ASSESSMENT CRITERION 3 
    3. Deviations from standards are explained according to standard dairy principles. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities.
    Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of determining the sensory quality of pasteurised milk. Five (5) samples must be tested for flavour, body and appearance. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Identifying and solving problems within scope of work.

    Evident in the following specific outcome:
  • Determine the sensory quality of pasteurised milk. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for sensory evaluation of pasteurised milk.

    Evident in the following specific outcome:
  • Prepare for the determination of the sensory quality of pasteurised milk. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Testing the sensory qualities of pasteurised milk and evaluating the results.

    Evident in the following specific outcomes:
  • Determine the sensory quality of pasteurised milk.
  • Report on the sensory quality of pasteurised milk. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Evident in the following specific outcome
  • Report on the sensory quality of pasteurised milk. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120240, which is "Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures", Level 3, 5 credits.

    Supplementary Information:
    1. Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.

    2. Definition of terms within this unit standard:
    Terminology: Clarification/ explanation/ definition.

    Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20214   National Certificate: Food and Beverage Processing: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered" 
    2004-12-05  Was FOODBEV until Last Date for Achievement 
    Core  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.