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: 

Manufacture yogurt and another fermented dairy product 
SAQA US ID UNIT STANDARD TITLE
9178  Manufacture yogurt and another fermented dairy product 
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  15 
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
123307  Coagulate milk or a dairy mixture for the manufacturing of a fermented product  Level 4  NQF Level 04  20  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of fermentation and coagulation,
  • demonstrate knowledge of post-fermentation and -coagulation processes,
  • coagulate a mixture intended for the manufacturing of a fermented dairy product,
  • monitor and control the coagulation of a fermented dairy product.

    This unit standard is for anyone who has to manufacture yoghurt and one of maas, buttermilk or sour cream.

    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:

    Pasteurisation.
    Homogenisation.
    Standardisation.
    Knowledge of milk coagulation.
    Preparation of a starter culture.
    Cleaning-in-place and cleaning out-of-place.
    Representative sample taking for quality control purposes. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to manufacture yoghurt and one of maas, buttermilk or sour cream.

    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 the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgement and a range of sometime 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 fermentation and coagulation. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Fermentation is defined according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The definition refers to:
  • The substrate and products of fermentation,
  • Entities responsible for fermentation,
  • The effect of fermentation on the pH and flavour of the final product.
     

  • ASSESSMENT CRITERION 2 
    2. Coagulation is defined according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The definition refers to:
  • The relationship between coagulation and fermentation,
  • The role of milk-proteins during coagulation (mechanism of coagulation),
  • The effect of pasteurisation on the coagulation of a fermented dairy product.
     

  • ASSESSMENT CRITERION 3 
    3. The mechanism of the stabilising action in a fermented dairy product is described according to standard dairy and chemical principles. 

    ASSESSMENT CRITERION 4 
    4. The importance of fermenting up to the correct pH is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. The sequence of steps during the manufacturing of fermented dairy products and their parameters are identified and described according to standard diary principles. 

    ASSESSMENT CRITERION 6 
    6. The importance of the sequence of steps and the specific parameters are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    7. The effect of the type of process on the final product is described according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The type of process includes:
  • Tank fermentation,
  • Carton fermentation.
     

  • SPECIFIC OUTCOME 2 
    Demonstrate knowledge of post-fermentation and -coagulation processes. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance of cooling after fermentation is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The importance of stirring (if applicable) after fermentation is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    3. The functions of and requirements for flavourings and colourings are identified according to legal and site-specifications. 

    SPECIFIC OUTCOME 3 
    Coagulate a mixture intended for the manufacturing of a fermented dairy product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Equipment is cleaned and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Personal preparation is done according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Coagulation of the mixture is done according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Equipment is handled according to standard operating procedures and safety requirements. 

    SPECIFIC OUTCOME 4 
    Monitor and control the coagulation of a fermented dairy product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. A sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Results from sample analyses are interpreted and a conclusion is drawn on the conformance of the product to site and legal specifications. 

    ASSESSMENT CRITERION 3 
    3. On completion of fermentation, the product complies with site-specific and legal requirements. 

    ASSESSMENT CRITERION 4 
    4. Records of the coagulation process are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Common problems associated with coagulation are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     

  • ASSESSMENT CRITERION 6 
    6. Where coagulation is applied simultaneously with other production actions or processes, the processes are synchronised according to standard operating procedures. 


    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 manufacturing yoghurt and any one of maas, buttermilk or sour cream. 

  • 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 specicic outcome:
  • Monitor and control the coagulation of a fermented dairy product. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising the fermentation and coagulation processes with other processes in the factory.

    Evident in the following specicic outcome:
  • Monitor and control the coagulation of a fermented dairy product. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for fermentation and coagulation

    Evident in the following specicic outcome:
  • Coagulate a mixture intended for the manufacturing of a fermented dairy product. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples, analysing it and evaluating the results,

    Evident in the following specicic outcome:
    Monitor and control the coagulation of a fermented dairy product.
  • Making sure that the product conforms to site-specifications.

    Evident in the following specicic outcome:
    Monitor and control the coagulation of a fermented dairy product. 

  • 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 specicic outcome:
  • Monitor and control the coagulation of a fermented dairy product. 

  • 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 the following specicic outcome:
  • Coagulate a mixture intended for the manufacturing of a fermented dairy product. 

  • 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:
  • Identifying and solving problems within scope of work.

    Evident in the following specicic outcome:
  • Monitor and control the coagulation of a fermented dairy product. 

  • 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 123307, ''Coagulate milk or a diary mixture for the manufacturing of a fermented product'', level 4, 20 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 and 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  20520   National Certificate: Food and Beverage Manufacturing Technology: Fermented Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Elective  20519   National Certificate: Food and Beverage Manufacturing Technology: Frozen Ice Cream and Frozen Ice Cream Related Products 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.
     
    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.