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 a green Mozzarella type cheese from coagulated milk 
SAQA US ID UNIT STANDARD TITLE
9184  Manufacture a green Mozzarella type cheese from coagulated milk 
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  30 
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
123358  Manufacture a Mozzarella type cheese from coagulated milk  Level 4  NQF Level 04  30   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of moisture control in Mozzarella type cheese curd,
  • control the moisture content in Mozzarella type cheese curd,
  • handle curd for the manufacturing of Mozzarella type cheese,
  • monitor and control the manufacturing of green Mozzarella type cheese.

    This unit standard is for anyone who has to manufacture green Mozzarella type 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:

    Pasteurisation.
    Standardisation.
    Knowledge of the role of milk constituents in cheese manufacturing.
    Coagulation of milk for cheese manufacturing.
    Preparation of a cheese starter culture.
    Knowledge of syneresis, mineral content and moisture control in cheese curd.
    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 green Mozzarella type cheese.

    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.

    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 moisture control in Mozzarella type cheese curd. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of moisture control in Mozzarella type cheese curd is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Legislated standards for maximum moisture-in-dry matter,
  • Maintaining a uniform product throughout the year.
     
    		•

    ASSESSMENT CRITERION 2 
    2. Syneresis in Mozzarella type cheese curd is defined according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    3. The relationship between syneresis, mineral content and moisture control in Mozzarella type cheese curd is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    4. The influence of milk composition on the final moisture content of the cheese curd is explained according to standard dairy principles. 

    SPECIFIC OUTCOME 2 
    Control the moisture content in Mozzarella type cheese curd. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The influence of curd particle size on syneresis in cheese curd is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The curd is cut and healed according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    3. The importance of the cutting process is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    4. The importance of the healing process is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. Parameters for curd cutting and healing are identified and described according to standard operating procedures and dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The identification and description refer to:
  • Curd particle size,
  • Cutting speed,
  • Condition of cutting blades,
  • Healing time.
     
    		•

    ASSESSMENT CRITERION 6 
    6. Quality control tests on whey and curd are performed according to standard operating procedures in order to determine the progress of the moisture control in cheese curd. 

    ASSESSMENT CRITERION 7 
    7. The results of quality control tests are interpreted in order to make a decision on the progress of moisture loss in the cheese curd. 

    ASSESSMENT CRITERION 8 
    8. The importance of whey drainage during Mozzarella type cheese curd manufacturing is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 9 
    9. Results of whey analysis are interpreted and a decision is made on the progress of the cheese manufacturing process. 

    ASSESSMENT CRITERION 10 
    10. Whey is drained according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 11 
    11. Parameters for whey drainage are identified and described according to standard operating procedures and dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The identification and description refer to:
  • Rate of whey draining,
  • Extent of stirring,
  • Matting the curd.
     
    		•

    ASSESSMENT CRITERION 12 
    12. Whey utilisation is described according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to:
  • Uses of whey,
  • Membrane techniques used to process whey.
     
    		•

    ASSESSMENT CRITERION 13 
    13. The heating process of the cheese curd, the parameters during heating and its importance are described according to standard dairy principles. 

    ASSESSMENT CRITERION 14 
    14. The influence of stirring the curd on syneresis in cheese curd is explained, and the parameters for stirring are identified according to standard dairy principles. 

    ASSESSMENT CRITERION 15 
    15. The influence of the rate of heating during Mozzarella type cheese manufacturing on the mineral content of the curd is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 16 
    16. 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 17 
    17. The curd is heated and stirred according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 18 
    18. The influence of stirring the curd on heat transfer in the vat and on cheese yield is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 19 
    19. The influence of the rate of heating during cheese manufacturing on the final quality of the product is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 20 
    20. 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,
  • Spoiling micro-organisms.
     
    		•

    ASSESSMENT CRITERION 21 
    21. Common problems associated with Mozzarella type cheese curd manufacturing are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems during curd manufacturing, their causes and methods of prevention,
  • Description of the consequences of the problems.
     
    		•

    SPECIFIC OUTCOME 3 
    Handle curd for the manufacturing of Mozzarella type cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of milling curd for Mozzarella type cheese is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The curd is milled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Results of quality control analysis are interpreted and a decision is made on the correctness of the milling of the curd. 

    ASSESSMENT CRITERION 4 
    4. The importance of the plastisising process is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. The chemical and physical changes that occur in the curd during the plastisising process are described according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. The curd is plastisised according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The working principles of the site-specific equipment used for milling and plastisising are described and each component, with its function, is identified according to standard dairy principles. 

    ASSESSMENT CRITERION 8 
    8. Results of quality control analysis are interpreted and a decision is made on the correctness of the plastisising process. 

    ASSESSMENT CRITERION 9 
    9. The importance 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 10 
    10. Cheese moulds are prepared for curd filling according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    11. Mozzarella type cheese curd is moulded according to standard operating procedures. 

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

    ASSESSMENT CRITERION 13 
    13. The Mozzarella type cheese curd is cooled according to standard operating procedures. 

    ASSESSMENT CRITERION 14 
    14. The importance of brining is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 15 
    15. 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 16 
    16. 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 17 
    17. 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 18 
    18. Brine is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 19 
    19. Values for the specific parameters for maintenance of the brine are identified and the reason for each is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Parameters include:
  • pH,
  • Temperature,
  • Salt concentration,
  • Calcium content,
  • Time period in the brine.
     
    		•

    ASSESSMENT CRITERION 20 
    20. The cheese is brined according to standard operating procedures. 

    ASSESSMENT CRITERION 21 
    21. Common problems are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems during curd handling, their causes and methods of prevention,
  • Description of the consequences of the problems.
     
    		•

    SPECIFIC OUTCOME 4 
    Monitor and control the manufacturing of green Mozzarella type cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Specifications for Mozzarella type cheese are identified according to legal and site-requirements. 

    ASSESSMENT CRITERION 2 
    2. Cheese and whey samples are taken according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The samples are analysed according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cheese yield is determined according to standard operating procedures and is established without error. 

    ASSESSMENT CRITERION 5 
    5. 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 (5) factors must be identified and explained).
     
    		•

    ASSESSMENT CRITERION 6 
    6. The principles and purpose of the relevant cheese yield formulae are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    7. 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 8 
    8. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Common problems associated with the manufacturing of green Mozzarella type cheese are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems during manufacturing, their causes and methods of prevention,
  • Description of the consequences of the problems.
     
    		•

    ASSESSMENT CRITERION 10 
    10. Deviations from specifications for the cheese 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 manufacturing green Mozzarella type cheese. 
    		•

    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 outcomes;
  • Control the moisture content in Mozzarella type cheese curd.
  • Handle curd for the manufacturing of Mozzarella type cheese.
  • Monitor and control the manufacturing of green 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 the following specific outcome;
  • Monitor and control the manufacturing of green 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,

    Evident in the following specific outcomes;
  • Control the moisture content in Mozzarella type cheese curd.
  • Monitor and control the manufacturing of green Mozzarella type cheese.

  • Making sure that the cheese conforms to specifications.

    Evident in the following specific outcome;
  • Monitor and control the manufacturing of green 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 the following specific outcome;
  • Monitor and control the manufacturing of green Mozzarella type 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;
  • Control the moisture content in Mozzarella type cheese curd. 
    		•

    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 the following specific outcomes;
  • Control the moisture content in Mozzarella type cheese curd.
  • Handle curd for the manufacturing of Mozzarella type cheese.
  • Monitor and control the manufacturing of green 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 all specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 123358, which is "Manufacture a Mozzarella type cheese from coagulated milk", Level 4, 30 credits.

    Supplementary Information:

    1. Industry specific requirements:

    2. 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.


    3. 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
    Elective  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.
     
    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.