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.
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.
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.
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.
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 (India)
🏢 Ab Source Biologics
📍 India