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

Evaluate the quality of milk in terms of its protein stability, as indicated by the alisarol test 
SAQA US ID UNIT STANDARD TITLE
9117  Evaluate the quality of milk in terms of its protein stability, as indicated by the alisarol test 
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 2  NQF Level 02  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-02-09  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-02-09   2010-02-09  

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
120418  Evaluate the quality of milk in terms of its protein stability, as indicated by the alizarol test  Level 2  NQF Level 02  3   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of determining the protein stability of milk
  • prepare for the alizarol test on a milk sample
  • perform the alizarol test on milk
  • report on the quality of milk in terms of its protein stability

    .This unit standard is intended for a person collecting raw milk at a milk producer`s farm or taking raw milk in at a milk processing facility for further processing. Determining the protein stability of raw milk reflects directly on the quality and the yield of the final manufactured product.

    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:
    Demonstrate understanding of and use the number system.
    Knowledge of basic physics and chemistry principles NQF 1
    Read and respond to a range of text types. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person who needs to evaluate the protein stability of milk by performing the alizarol test.

    In the context of this unit standard the alizarol test can be performed at a milk producer on the farm, at milk reception or during any processing procedure.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of determining the protein stability of milk. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of the alizarol test is explained according to standard dairy and chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The purpose refers to
  • Acidity or alkalinity of milk
  • Protein stability or instability of milk
  • Factors that may cause instability, acidity or alkalinity in milk.
     
    		•

    ASSESSMENT CRITERION 2 
    2. The importance of performing the alizarol test as a quality assurance test is explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation highlights
  • The effects of processing unstable milk on final product quality
  • The financial implications of using unstable milk
     
    		•

    ASSESSMENT CRITERION 3 
    3. The principles of the alizarol test are explained according to standard dairy principles 
    ASSESSMENT CRITERION RANGE 
    The explanation includes
  • The purpose of alcohol and the % alcohol used
  • The purpose of alizarine
  • An identification of the different colours obtainable during the alizarol test, with an explanation of the cause of each
  • Factors, other than developed acidity, that may cause instability in milk.
     
    		•

    ASSESSMENT CRITERION 4 
    4. The importance of the correct % alcohol is explained according to standard chemical and dairy principles. 

    ASSESSMENT CRITERION 5 
    5. The importance of protein stability in milk is explained according to standard dairy principles. 

    SPECIFIC OUTCOME 2 
    Prepare for the alizarol test on a milk sample 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Preparation of equipment and personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include
  • Hygienic practices
  • Wearing of protective clothing
     
    		•

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

    ASSESSMENT CRITERION 3 
    3. Equipment and reagents for the alizarol test are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The sample for the alizarol test is prepared according to standard operating procedures 

    SPECIFIC OUTCOME 3 
    Perform the alizarol test on milk 
    OUTCOME RANGE 
    Two (2) samples must be analysed in duplicate. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Equipment and reagents are handled according to standard operating procedures 

    ASSESSMENT CRITERION 2 
    2. The alizarol test is performed on each sample according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The protein stability of each sample is established without error according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Evaluations are carried out in the designated area and according to site schedules, instructions and standard operating procedures 

    ASSESSMENT CRITERION 5 
    5. The equipment and work area is left clean and ready for re-use according to standard operating procedures 

    ASSESSMENT CRITERION 6 
    6. Problems during alizarol test analysis are identified and solved within scope of work. 

    ASSESSMENT CRITERION 7 
    7. Samples are evaluated safely and with the most economic use of time. 

    SPECIFIC OUTCOME 4 
    Report on the quality of milk in terms of its protein stability 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. The specifications for the alizarol test on milk are identified according to site-specific standards. 

    ASSESSMENT CRITERION 3 
    3. The results of the alizarol test are interpreted and a conclusion is drawn on the protein stability, acidity, alkalinity of the milk according to standard dairy procedures 

    ASSESSMENT CRITERION 4 
    4. Deviations from the specifications for protein stability are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. The implication of using milk with unstable milk proteins is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. The importance of accurate documentation is explained. 


    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 alizarol determination. Two (2) samples must be analysed in duplicate. 
    		•

    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 during alizarol test analysis. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Explaining the purpose of working in line with site schedules 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Performing the alizarol test, evaluating the results and drawing a conclusion. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by
  • Reporting on the quality of milk in terms of its protein stability. 
    		•

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

    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. 

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

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120418, which is "Evaluate the quality of milk in terms of its protein stability, as indicated by the alizarol test.", Level 2, 3 credits.

    Supplementary Information:
    1. Industry specific requirements
  • Raw milk intended for selling to dairy manufacturers for further processing must be stable when tested with 68% alcohol, with the following exception
  • Raw milk intended for processing as UHT milk must be stable when tested with 75% (or higher concentration) alcohol
  • When alisarine is added as indicator to the alcohol for the alizarol test and the results are a light purple colour with no flocculation, the milk can be accepted.

    2. Legal requirements:
    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Health Act, No 63 of 1977. Regulations 18439, 24 November 1997, Government Gazette 6048, vol 389.

    3. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.
    Acid A pH value lower than 7 indicates that the substance is an acid. Acids can burn, sting or even dissolve metals. Lemon juice and vinegar are examples of weak acids. Sulphuric acid is an example of a strong acid.

    Alkali Alkali has a pH value greater than 7. An alkali can neutralise acids and are soapy in touch. Strong alkalis can burn your skin.

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

    UHT Ultra High Temperature. This means heat treatment at 130?C or above for a few seconds. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  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  Passed the End Date -
    Status was "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.