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 compositional and sensory quality of cheese 
SAQA US ID UNIT STANDARD TITLE
9191  Evaluate the compositional and sensory quality of cheese 
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  8 
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
123287  Evaluate the sensory quality of cheese  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 compositional quality of cheese,
  • demonstrate knowledge of the sensory quality of cheese,
  • determine the compositional and sensory quality of cheese,
  • report on the compositional and sensory quality of cheese.

    This unit standard is for anyone who has to manufacture and grade 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:
    Determination of the fat content, moisture content, salt content, fat-in-dry-matter content and pH of cheese. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to manufacture and grade cheese.

    In the context of this unit standard, cheese includes all types of ripened cheese and excludes process cheese, smooth cottage cheese and chunky cottage cheese.

    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 the compositional quality of cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of compositional analysis of cheese is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. Compositional standards for the specific cheese are identified according to site-specifications. 
    ASSESSMENT CRITERION RANGE 
    Compositional standards are given for:
  • Fat content
  • Moisture (or dry matter) content
  • Salt content
  • pH
  • Fat in dry matter (FIDM) content.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Factors that affect the composition of the specific cheese are described according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    One (1) example is given for each of:
  • Fat content
  • Moisture (or dry matter) content
  • Salt content
  • PH
  • Fat in dry matter (FIDM) content
     
    		•

    ASSESSMENT CRITERION 4 
    4. Common compositional defects in the specific cheese, and the cause of each, are identified according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    One (1) example is given for each of:
  • Fat content
  • Moisture (or dry matter) content
  • Salt content
  • pH
  • Fat in dry matter (FIDM) content.
     
    		•

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of the sensory quality of cheese. 
    OUTCOME RANGE 
    Sensory quality includes:
  • Flavour (taste and aroma)
  • Body (texture)
  • Appearance 
    		•

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Ideal sensory qualities of the specific cheese are described according to standard dairy principles and site-specifications. 

    ASSESSMENT CRITERION 3 
    3. Factors that affect the sensory quality of the specific cheese 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 the specific cheese, 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.
     

    ASSESSMENT CRITERION 5 
    5. The importance of cheese ripening in the sensory quality of cheese 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 6 
    6. The components in cheese that contribute to flavour and texture development during cheese ripening are identified according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    7. 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 8 
    8. 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 9 
    9. 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 10 
    10. The ideal conditions for cheese ripening are described according to standard dairy principles. 

    SPECIFIC OUTCOME 3 
    Determine the compositional and sensory quality of cheese. 
    OUTCOME RANGE 
    1. Compositional analysis includes determination of the:
  • Fat content
  • Moisture (or dry matter) content
  • Salt content
  • pH
  • Fat in dry matter (FIDM) content.Two (2) samples must be analysed in duplicate

    2. Sensory quality includes:
  • Flavour (taste and aroma)
  • Body (texture)
  • Appearance.Five (5) samples must be tested 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Preparation of equipment and personal preparation is done according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. A sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Sampling equipment is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    2. The sample is marked and maintained in such a way that it meets the requirements of the tests to be performed. 

    ASSESSMENT CRITERION 5 
    5. The consequences of failing to take a representative sample are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    3. Equipment and reagents are handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 7 
    4. The compositional and sensory qualities of each sample are determined according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    5. The compositional and sensory qualities of each sample are established without error. 

    ASSESSMENT CRITERION 9 
    6. Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Report on the compositional and sensory quality of cheese. 

    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 compositional and sensory quality of the cheese according to standard dairy principles, legislation and site-specifications. 

    ASSESSMENT CRITERION 3 
    3. Deviations from specifications 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 and evaluating the compositional and sensory quality of cheese. Two (2) samples must be analysed in duplicate for composition and five (5) samples for sensory quality. 
    		•

    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 compositional and sensory quality of cheese. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for compositional and sensory analysis.

    Evident in the following specific outcome:
  • Determine the compositional and sensory quality of cheese. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples, performing compositional and sensory analysis and evaluating the results.

    Evident in the following specific outcome:
  • Determine the compositional and sensory quality of cheese.
  • Report on the compositional and sensory quality of 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 the following specific outcome:
  • Report on the compositional and sensory quality of cheese. 
    		•

    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 specific outcome:
  • Determine the compositional and sensory quality of 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:
  • Solving problems within scope of work.

    Evident in the specific outcome:
  • Determine the compositional and sensory quality of 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 all specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 123287, which is "Evaluate the sensory quality of cheese", 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.

    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  20517   National Certificate: Food and Beverage Manufacturing Technology: Processed 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 
    Elective  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.