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

Manufacture a Mozzarella type cheese from coagulated milk 
SAQA US ID UNIT STANDARD TITLE
123358  Manufacture a Mozzarella type cheese from coagulated milk 
ORIGINATOR
SGB Food Manufacturing 
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 4  NQF Level 04  30 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9184  Manufacture a green Mozzarella type cheese from coagulated milk  Level 4  NQF Level 04  30   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who manufactures Mozzarella type cheese.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the manufacturing of Mozzarella type cheese.
  • Prepare for the manufacturing of a Mozzarella type cheese.
  • Manufacture a Mozzarella type cheese.
  • Perform end of manufacturing procedures.

    This unit standard 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:
  • Communication and mathematical literacy at NQF Level 3.
  • Pasteurisation.
  • Standardisation.
  • Coagulation of milk or dairy mixture for fermented dairy product manufacturing.
  • Knowledge of syneresis, mineral content and moisture control in cheese curd.
  • Cleaning-in-place and cleaning out-of-place.
  • Representative sampling for quality control purposes. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, Mozzarella type cheese includes all types of cheese that undergoes a mechanical or manual plastisising process during manufacturing. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the manufacturing of Mozzarella type cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of the cutting process is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    The purpose of the healing process is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    The purpose of whey drainage during Mozzarella type cheese curd manufacturing is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    Whey utilisation is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Uses of whey.
  • Membrane techniques used to process whey.
     
    		•

    ASSESSMENT CRITERION 5 
    The purpose of the heating process of the cheese curd is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    The influence of the rate of heating during Mozzarella type cheese manufacturing on the mineral content of the curd and on the final quality of the product is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    The influence of curd and whey temperature, as well as the period of time in the cheese vat on the micro-flora present in the curd is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Micro-flora include:
  • Starter bacteria.
  • Spoilage micro-organisms.
     
    		•

    ASSESSMENT CRITERION 8 
    The purpose of milling curd for Mozzarella type cheese is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 9 
    The purpose of the plasticising process is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 10 
    The chemical and physical changes that occur in the curd during the plasticising process are described according to standard dairy principles. 

    ASSESSMENT CRITERION 11 
    The purpose of moulding is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Types of moulds.
  • The ways in which moulding is handled.
     
    		•

    ASSESSMENT CRITERION 12 
    The importance of cooling the cheese after plasticising and moulding is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 13 
    The purpose of brining is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 14 
    Diffusion of salt from the brine into the cheese and diffusion of water to the outside of the cheese is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 15 
    The inherent factors of brine on salt uptake during brining are explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Different factors include:
  • Salt concentration of the brine.
  • Temperature of the brine.
  • Time period in the brine.
  • pH of the brine.
  • Calcium content of the brine.
     
    		•

    ASSESSMENT CRITERION 16 
    The inherent factors of cheese on salt uptake during brining are explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Different factors include:
  • pH of the cheese.
  • Temperature of the cheese when it is immersed in brine.
  • Fat content of the cheese.
  • Shape and size of the cheese.
  • Moisture content of the cheese.
     
    		•

    ASSESSMENT CRITERION 17 
    Cheese yield is described according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to:
  • Actual versus theoretical cheese yield.
  • Importance of determining cheese yield.
  • Influence of the casein-to-fat ratio in milk on the cheese yield.
  • Contribution of milk constituents to cheese yield.
  • Factors affecting cheese yield (Five factors must be identified and explained).
     
    		•

    ASSESSMENT CRITERION 18 
    The principles and purpose of the relevant cheese yield formulae are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 19 
    The importance of cheese ripening is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to the effect of ripening on:
  • Taste and aroma of the cheese.
  • Texture of the cheese.
  • Preservation of the cheese.
     
    		•

    ASSESSMENT CRITERION 20 
    The chemical reactions that take place during cheese ripening are identified, as well as the factors that initiate them. 
    ASSESSMENT CRITERION RANGE 
    Chemical reactions include:
  • Fermentation.
  • Proteolysis.
  • Lipolysis.
     
    		•

    ASSESSMENT CRITERION 21 
    The effect of different factors on cheese ripening is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Factors include:
  • Salt content of the cheese.
  • Moisture content of the cheese.
  • pH of the cheese.
  • Amount of coagulant used.
  • Heat treatment of milk during cheese manufacturing.
  • Ripening temperature.
  • Contribution of casein degradation to the flavour and texture of cheese.
     
    		•

    ASSESSMENT CRITERION 22 
    The different environmental factors that influence cheese ripening are described according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Environmental factors include:
  • Temperature.
  • Relative humidity.
  • Air circulation.
  • Mould control.
  • Control of cheese mites.
  • Pest control.
     
    		•

    ASSESSMENT CRITERION 23 
    The ideal conditions for cheese ripening are described according to standard dairy principles. 

    SPECIFIC OUTCOME 2 
    Prepare for the manufacturing of a Mozzarella type cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The production plan is obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     
    		•

    ASSESSMENT CRITERION 3 
    The equipment and work area are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The coagulated milk is obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The relevant parameters are set according to standard operating procedures and site specifications. 

    ASSESSMENT CRITERION 6 
    The reasons for specific values of the different parameters are explained according to standard dairy principles and the manufacturer's specifications. 

    ASSESSMENT CRITERION 7 
    The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Problems during start up are solved within scope of work. 

    SPECIFIC OUTCOME 3 
    Manufacture a Mozzarella type cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Mozzarella type cheese is manufactured according to standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Manufacturing includes:
  • Cutting of coagulum and healing.
  • Heating and stirring.
  • Whey drainage (first and second drainage).
  • Milling.
  • Plasticising.
  • Moulding.
  • Cooling.
  • Brining.
  • Ripening.
     
    		•

    ASSESSMENT CRITERION 2 
    Equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Parameters for manufacturing are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Samples are taken during and at the end of the manufacturing process and are sent for analysis according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Cheese yield is determined according to standard operating procedures and is established without error. 

    ASSESSMENT CRITERION 6 
    Results of sample analyses are compared with site and legal specifications and a conclusion is drawn on the progress of the cheese manufacturing process, as well as on the yield (economy of the process) and the conformance of the cheese to specifications. 

    ASSESSMENT CRITERION 7 
    The final product conforms to legal requirements and site-specifications. 

    ASSESSMENT CRITERION 8 
    Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    Where the equipment is operated simultaneously with other manufacturing actions or processes, it is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of manufacturing procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    A changeover is performed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    First line maintenance is performed according to standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    First line maintenance includes:
  • Cleaning and sanitising of equipment and work area.
  • Inspection of equipment.
  • All other maintenance functions as required within the learner's scope of work.
     
    		•

    ASSESSMENT CRITERION 3 
    Records of the manufacturing process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The equipment is shut down according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    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 Specific Outcome:
  • Prepare for the manufacturing of a Mozzarella type cheese.
  • Manufacture a Mozzarella type cheese. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Monitoring and controlling the cheese manufacturing process.

    Evident in Specific Outcome:
  • Manufacture a Mozzarella type cheese. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Obtaining test results in order to evaluate the progress of the cheese manufacturing process.
  • Making sure that the cheese conforms to specifications.

    Evident in Specific Outcome:
  • Manufacture a Mozzarella type cheese. 
    		•

    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 Specific Outcome:
  • Perform end of manufacturing procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working safely.

    Evident in Specific Outcome:
  • Manufacture a Mozzarella type cheese. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Recognising signs of problems, identifying causes of problems and methods of preventing the problems, as well as describing the consequences of the problems.

    Evident in Specific Outcome:
  • Prepare for the manufacturing of a Mozzarella type cheese.
  • Manufacture a Mozzarella type cheese. 
    		•

    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 Specific Outcome:
  • Demonstrate an understanding of the manufacturing of Mozzarella type cheese.
  • Prepare for the manufacturing of a Mozzarella type cheese.
  • Manufacture a Mozzarella type cheese.
  • Perform end of manufacturing procedures. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 9184, "Manufacture a green Mozzarella type cheese from coagulated milk", Level 4, 30 credits.

    Supplementary Information:

    Legal requirements:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No 63 of 1977.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management.
  • SANS 10330 - Requirements for a HACCP system.
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
  • ISO 9001 - Quality Management System - Requirements.

    Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.

    Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and 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
    Elective  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2018-07-26  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.