1. Starter culture performance evaluation
- Monitor pH, titratable acidity, fermentation time and acidification rate.
- Evaluate texture, viscosity, syneresis and sensory characteristics.
- Check consistency of culture performance between batches.
- Identify reasons for slow or abnormal fermentation.

2. Culture selection and recommendation
- Select appropriate mesophilic, thermophilic or mixed cultures according to the dairy application.
- Recommend suitable culture combinations for particular products.
- Evaluate culture compatibility and performance in different milk conditions.

3. Troubleshooting
When a customer or production team reports problems such as:
- Slow acid development
- Poor setting
- Weak texture
- Excessive syneresis
- Off-flavour
- Gas formation
- Inconsistent fermentation





the Dairy Technologist investigates the cause and recommends corrective action.

1. Pilot and scale-up trials
- Conduct laboratory and pilot-scale dairy trials.
- Transfer successful laboratory trials to larger-scale production.
- Work with production teams during scale-up.
- Optimize processing parameters to achieve reproducible results.

2. Quality-control support
- Coordinate with microbiology/QC teams for culture activity and purity testing.
- Review test results and investigate deviations.
- Verify that DVS cultures meet defined specifications before release.
- Participate in shelf-life and stability studies.

📌 Senior Research Associate (Pimpri-Chinchwad)
🏢 Ab Source Biologics
📍 Pimpri-Chinchwad