Description
Work with dairy scientists and quality teams to perform standardized chemical, microbiological, and sensory tests on raw and processed dairy products to determine composition, safety, and quality. Assist in research, process control, packaging checks, and regulatory documentation for milk, cheese, yogurt, and other dairy items.
- • Conduct chemical, microbiological, and sensory tests on raw and finished dairy products for quality and compliance.
- • Analyze composition (fat, protein, moisture, salt, pH, acidity, lactose, solids‑not‑fat) using FTIR/IR and wet chemistry.
- • Perform counts: standard plate, coliform, yeast/mold, psychrotrophs, and somatic cell; prepare and incubate media.
- • Screen milk for antibiotic residues and adulteration; run cryoscope and phosphatase tests.
- • Record and trend results; generate daily QA reports and control charts.
- • Compare data to PMO, HACCP, customer, and plant specs; hold and escalate nonconformances.
- • Conduct sensory checks for flavor, texture, body, and appearance; select representative samples.
- • Prepare reagents, buffers, culture media, and standards; support starter culture QC.
- • Verify fill volumes, package integrity, and closure torque/seal on jugs, cartons, and cups.
- • Monitor and verify temperatures for receiving, pasteurization, incubation, cooling, and storage.
- • Inspect, calibrate, clean, and sanitize lab equipment (balances, pH meters, cryoscope, FTIR, incubators, autoclaves).
- • Maintain regulatory and QA records; manage sample retention per PMO/FSMA.
- • Order and manage lab supplies and consumables.
- • Train new lab staff in methods, aseptic technique, and safety; may supervise technicians.
- • Assist R&D and process trials for new dairy products, cultures, or packaging; collect and analyze data.
- • Verify CIP chemical concentrations; follow GMPs, food safety, and lab safety; support internal audits.
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Agriculture
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O*NET occupational data (work activities, skills, knowledge).
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Last reviewed: Jan 2026
