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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Demonstrate knowledge of the connection between milk constituents, synerisis and moisture control in cheese curd

SAQA US ID	UNIT STANDARD TITLE
9170	Demonstrate knowledge of the connection between milk constituents, synerisis and moisture control in cheese curd
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 4	NQF Level 04	3
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2004-10-13	2006-04-20	SAQA 0556/04
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2007-04-20		2010-04-20

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
123303	Demonstrate an understanding of the connection between milk constituents, syneresis and moisture control in cheese curd	Level 4	NQF Level 04	8

PURPOSE OF THE UNIT STANDARD

A person credited with this unit standard is able to demonstrate knowledge of:

the role of milk constituents during cheese manufacturing,

syneresis in cheese curd,

the mineral content of cheese curd,

moisture control in cheese curd.

This unit standard is for anyone who has to manufacture cheese.

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:
Knowledge of the nature and functional components of milk.
Knowledge of introductory chemistry and physics.

UNIT STANDARD RANGE

The scope of this unit standard is for anyone who has to manufacture cheese.

The context of this unit standard is described in the range statements under the assessment criteria.

The level assigned to this unit standard is appropriate because a broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgement and a range of sometimes innovative responses to concrete but often unfamiliar problems are employed. The application of this unit standard is to qualify the person for certification in advanced trade and technical occupations.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrate knowledge of the role of milk constituents during cheese manufacturing.

OUTCOME RANGE

Milk constituents include:

Proteins (whey proteins and casein),

Water,

Lactose,

Fat,

Calcium, phosphate and other trace minerals,

Vitamins,

Enzymes, pigments and milk gasses.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The distribution of the main milk constituents between cheese curd and whey is described by referring to percentage composition.

ASSESSMENT CRITERION 2

2. The functions of the milk constituents during cheese manufacturing are described according to standard dairy principles.

ASSESSMENT CRITERION 3

3. The extent of solubility of the different milk constituents in water is identified.

ASSESSMENT CRITERION 4

4. Cheese whey is defined according to standard dairy principles.

ASSESSMENT CRITERION 5

5. Cheese curd is defined according to standard dairy principles.

SPECIFIC OUTCOME 2

Demonstrate knowledge of syneresis in cheese curd.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Syneresis in cheese curd is defined according to standard dairy principles.

ASSESSMENT CRITERION 2

2. The influence of acidity (pH) on syneresis in cheese curd is explained according to standard dairy principles.

ASSESSMENT CRITERION 3

3. The influence of curd particle size on syneresis in cheese curd is explained according to standard dairy principles.

ASSESSMENT CRITERION 4

4. The influence of curd and whey temperature, as well as the period of time in the cheese vat on syneresis is explained according to standard dairy principles.

ASSESSMENT CRITERION 5

5. The influence of stirring the curd on syneresis in cheese curd is explained according to standard dairy principles.

ASSESSMENT CRITERION RANGE

The explanation includes:

Stirring of curd in the whey,

Stirring of the curd after a part of the whey has been removed,

Stirring of the curd after all of the whey has been removed (dry stirring).

SPECIFIC OUTCOME 3

Demonstrate knowledge of the mineral content of cheese curd.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Mineral content is defined according to standard dairy principles.

ASSESSMENT CRITERION RANGE

The definition refers to:

The predominant minerals in cheese curd,

Factors that influence the retention or loss of minerals in cheese curd.

ASSESSMENT CRITERION 2

2. The influence of physical changes in cheese curd on its mineral content is explained according to standard dairy principles.

ASSESSMENT CRITERION RANGE

Physical changes include:

Shrinking of curd particles,

Structural changes of proteins,

Formation of a film around each curd particle

ASSESSMENT CRITERION 3

3. The influence of the chemical conversion of lactose to lactic acid in cheese curd on its mineral content is explained according to standard dairy principles.

ASSESSMENT CRITERION RANGE

The explanation refers to:

The influence of the rate of this conversion,

The influence of the amount of lactic acid produced,

Diffusion of lactose and lactic acid between curd and whey,

False high titres on whey.

ASSESSMENT CRITERION 4

4. The influence of the rate of heating during cheese manufacturing on the mineral content of the curd is explained according to standard dairy principles.

SPECIFIC OUTCOME 4

Demonstrate knowledge of moisture control in cheese curd.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The importance of moisture control in cheese curd is explained according to standard dairy principles.

ASSESSMENT CRITERION RANGE

The explanation refers to:

Legislative standards for maximum moisture-in-dry matter,

Maintaining a uniform product throughout the year.

ASSESSMENT CRITERION 2

2. The influence of milk composition on the final moisture content of cheese is explained according to standard dairy principles.

ASSESSMENT CRITERION 3

3. The influence of external pressure during cheese pressing on the final moisture content of cheese is explained according to standard dairy principles.

ASSESSMENT CRITERION 4

4. The relation between syneresis, mineral content and moisture control in cheese curd is 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.

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.

Evident in all the specific outcomes

UNIT STANDARD CCFO COLLECTING

Collect, analyse, organise and critically evaluate information.

Evident in all the specific outcomes

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 the specific outcomes

UNIT STANDARD ASSESSOR CRITERIA

N/A

UNIT STANDARD NOTES

This unit standard has been replaced by unit standard 123303, ''Demonstrate an understanding of the connection between milk constituents, syneresis and moisture control in cheese curd'', level 4, 8 credits.

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.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Core	20553	National Certificate: Food and Beverage Manufacturing Technology: Cottage Cheese Technologist	Level 4	NQF Level 04	Passed the End Date - Status was "Reregistered"	2006-04-20	Was FOODBEV until Last Date for Achievement
Core	20515	National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist	Level 4	NQF Level 04	Passed the End Date - Status was "Reregistered"	2006-04-20	Was FOODBEV until Last Date for Achievement

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.

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