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: 

Manufacture smooth or chunky cottage cheese from coagulated milk 
SAQA US ID UNIT STANDARD TITLE
123313  Manufacture smooth or chunky cottage cheese from coagulated milk 
ORIGINATOR
SGB Food Manufacturing 
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  25 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9176  Manufacture chunky cottage cheese from coagulated milk  Level 4  NQF Level 04  20  Complete 
9177  Manufacture smooth cottage cheese (Quark) from coagulated milk  Level 4  NQF Level 04  10  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who manufactures smooth or chunky cottage cheese.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the manufacturing of smooth or chunky cottage cheese.
  • Prepare for the manufacturing of smooth or chunky cottage cheese.
  • Manufacture smooth or chunky cottage cheese.
  • Perform end of manufacturing procedures.

    This unit standard 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:
  • Communication and mathematical literacy at NQF Level 3.
  • Pasteurisation.
  • Standardisation.
  • Separation of liquids by using a centrifugal separator.
  • Coagulation of milk or dairy mixture for fermented dairy product manufacturing.
  • Knowledge of syneresis, mineral content and moisture control in cheese curd.
  • Cleaning-in-place and cleaning out-of-place.
  • Representative sampling for quality control purposes. 

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

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the manufacturing of smooth or chunky cottage cheese. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of the stirring or cutting process (breaking of the coagulum) is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    The purpose of the healing process is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    The purpose of whey removal or drainage during smooth or chunky cottage cheese curd manufacturing is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    Whey utilisation is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Uses of whey.
  • Membrane techniques used to process whey.
     

  • ASSESSMENT CRITERION 5 
    The purpose of the heating process of the cottage cheese curd is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    The influence of the rate of heating during cottage cheese manufacturing on the mineral content of the curd and on the final quality of the product is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    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.
  • Spoilage micro-organisms.
     

  • ASSESSMENT CRITERION 8 
    The purpose of the addition of water to the curd is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Reason for the addition of water.
  • Volume of added water.
  • Temperature of added water.
     

  • ASSESSMENT CRITERION 9 
    The importance of the cooling process during curd manufacturing is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 10 
    Methods for cooling cottage cheese curd are identified and explained according to standard dairy principles. 

    ASSESSMENT CRITERION 11 
    The purpose of adding a dressing to smooth or chunky cottage cheese is described according to standard dairy principles. 

    ASSESSMENT CRITERION 12 
    Dressing ingredients are identified and the function of each explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Ingredients include:
  • Cream.
  • Skimmed milk.
  • Salt.
  • Culture (for sour dressing).
  • Stabiliser.
  • Preservative.
  • Herb or fruit supplements (optional).
     

  • ASSESSMENT CRITERION 13 
    The requirements of the specific ingredients are identified and reasons for the requirements are explained according to standard dairy and quality principles. 

    ASSESSMENT CRITERION 14 
    The factors that influence the efficiency of mixing of ingredients are identified and its importance is explained according to standard dairy and quality principles. 
    ASSESSMENT CRITERION RANGE 
    Factors include:
  • Correct quantities of ingredients.
  • Specific sequence during mixing.
  • Correct mixing rate.
  • Importance of temperature during mixing.
     

  • ASSESSMENT CRITERION 15 
    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 factors must be identified and explained).
     

  • ASSESSMENT CRITERION 16 
    The principles and purpose of the relevant cheese yield formulae are explained according to standard dairy principles. 

    SPECIFIC OUTCOME 2 
    Prepare for the manufacturing of smooth or chunky cottage cheese. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The production plan is obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     

  • ASSESSMENT CRITERION 3 
    The equipment and work area are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The coagulated milk is obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Ingredients for the dressing are obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Mixing of ingredients during dressing preparation is carried out according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The dressing conforms to site-specifications and is released accordingly and according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    The relevant parameters are set according to standard operating procedures and site specifications. 

    ASSESSMENT CRITERION 9 
    The reasons for specific values of the different parameters are explained according to standard dairy principles and the manufacturer's specifications. 

    ASSESSMENT CRITERION 10 
    The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    Problems during start up are solved within scope of work. 

    SPECIFIC OUTCOME 3 
    Manufacture smooth or chunky cottage cheese. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Smooth or chunky cottage cheese is manufactured according to standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Manufacturing includes:
  • Breaking (cutting or stirring) of the coagulum and healing (where applicable).
  • Heating (where applicable) and stirring.
  • Whey removal or drainage.
  • Addition of water (where applicable).
  • Cooling.
  • Addition of dressing.
     

  • ASSESSMENT CRITERION 2 
    Equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Parameters for manufacturing are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Samples are taken during and at the end of the manufacturing process and are sent for analysis according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Cheese yield is determined according to standard operating procedures and is established without error. 

    ASSESSMENT CRITERION 6 
    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 smooth or chunky cottage cheese to specifications. 

    ASSESSMENT CRITERION 7 
    The final product conforms to legal requirements and site-specifications. 

    ASSESSMENT CRITERION 8 
    Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    Where the equipment is operated simultaneously with other manufacturing actions or processes, it is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of manufacturing procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    A changeover is performed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    First line maintenance is performed according to standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    First line maintenance includes:
  • Cleaning and sanitising of equipment and work area.
  • Inspection of equipment.
  • All other maintenance functions as required within the learner's scope of work.
     

  • ASSESSMENT CRITERION 3 
    Records of the manufacturing process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The equipment is shut down according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • 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 Specific Outcome
  • Prepare for the manufacturing of smooth or chunky cottage cheese.
  • Manufacture smooth or chunky cottage 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 Specific Outcome
  • Manufacture smooth or chunky cottage cheese. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples, evaluating the results from analysis and making a conclusion on the quality of the cheese.

    Evident in Specific Outcome
  • Manufacture smooth or chunky cottage 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 Specific Outcome
  • Perform end of manufacturing procedures. 

  • 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 Specific Outcome
  • Prepare for the manufacturing of smooth or chunky cottage cheese.
  • Manufacture smooth or chunky cottage 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:
  • 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 Specific Outcome
  • Prepare for the manufacturing of smooth or chunky cottage cheese.
  • Manufacture smooth or chunky cottage 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 Specific Outcome
  • Demonstrate an understanding of the manufacturing of smooth or chunky cottage cheese.
  • Prepare for the manufacturing of smooth or chunky cottage cheese.
  • Manufacture smooth or chunky cottage cheese.
  • Perform end of manufacturing procedures. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard
  • 9176, "Manufacture chunky cottage cheese from coagulated milk", Level 4, 20 credits.
  • 9177, "Manufacture smooth cottage cheese (Quark) from coagulated milk", Level 4, 10 credits.

    Supplementary Information:

    Legal requirements:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No 63 of 1977.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management.
  • SANS 10330 - Requirements for a HACCP system.
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
  • ISO 9001 - Quality Management System - Requirements.

    Definition of terms within this unit standard:

    Terminology: Standard operating procedures.
    Clarification/Explanation/Definition: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and 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  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2018-07-26  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.
     
    1. FMCG Training Solutions CC 



    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.