NZQA registered unit standard
28606 version 1
Page 1 of 3
Title
Explain the spray drier process used in a dairy processing operation
Level
5
Credits
Purpose
20
This theory-based unit standard is for experienced people
carrying out milk product processing in a dairy processing
operation.
People credited with this unit standard are able to explain: the
composition and properties of milk; the key engineering
principles of the evaporation and spray drying processes for
spray dried dairy products; and explain product properties and
process control points that affect these properties for a spray
dried dairy product, in a dairy processing operation.
Classification
Dairy Processing > Milk Products
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to the Animal
Products Act 1999, Health and Safety in Employment Act 1992, and Animal Products
(Dairy) Regulations 2005.
2
Definitions
MPC – milk protein concentrate.
Organisational requirements –instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace. These include but are not limited to site-specific and company standard
operating procedures, food safety and quality management requirements.
WPC – whey protection concentrate.
Outcomes and evidence requirements
Outcome 1
Explain the composition and properties of milk in a dairy processing operation.
Evidence requirements
1.1
The composition of milk is explained in terms of a typical composition of cow’s
milk and the factors that affect composition.
Range
composition includes but is not limited to – fat, protein, lactose,
minerals, vitamins, water;
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
28606 version 1
Page 2 of 3
factors include but are not limited to - genetic, physiological
and/or seasonal, environmental, pre-evaporation processes, predrier processes.
1.2
The properties of the major solid components in milk are explained in terms of
their influences on the evaporation and spray drier processes and on the
product.
Range
1.3
major solid components include but are not limited to – fat, protein,
lactose, minerals.
Deteriorative mechanisms in milk are explained in terms of their effect on
product quality.
Outcome 2
Explain key engineering principles of the evaporation and spray drying processes for spray
dried dairy products in a dairy processing operation.
Evidence requirements
2.1
A falling film evaporator is explained in terms of the main engineering principles.
Range
2.2
principles include but are not limited to – milk distribution, heat
transfer, control of operating temperatures, minimising of fouling.
A spray drier is explained in terms of the main engineering principles.
Range
principles include but are not limited to – heat transfer, mass
transfer (particle drying), humidity, minimising of wall deposits and
blockages, atomisation.
Outcome 3
Explain product properties and process control strategies or a spray dried dairy product in
a dairy processing operation.
Evidence requirements
3.1
Growth requirements and common control measures in the milk powder
process are explained in terms of common microorganisms.
Range
3.2
microorganisms may include but are not limited to – thermophiles,
coliforms, yeasts, moulds, APC, salmonella, listeria;
evidence is required for four types of microorganism.
Key control strategies are explained in terms of the main unit operations of the
milk powder process.
Range
unit operations include but are not limited to – milk treatment,
evaporation, spray drying;
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
3.3
28606 version 1
Page 3 of 3
Control strategies are explained in terms of product quality parameters.
Range
evidence is required for four common quality parameters for one
selected spray dried product.
Replacement information
Planned review date
This unit standard replaced unit standard 21801 and unit
standard 21802.
31 December 2020
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
18 June 2015
N/A
Consent and Moderation Requirements (CMR) reference
0022
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016