1. Raw Milk Quality Control

• Inspect and sample incoming raw milk according to the sampling plan.
• Perform routine tests including:
• Temperature
• Organoleptic evaluation (appearance, odor)
• pH and acidity
• Fat, SNF, protein, lactose
• Density/CLR
• Alcohol test
• MBRT (Methylene Blue Reduction Test)
• Antibiotic residue test
• Adulteration tests (water, soda, starch, sugar, salt, neutralizer, etc.)
• Approve or reject raw milk based on specifications.

2. In-Process Quality Control

• Monitor critical control points (CCPs) during production.
• Verify pasteurization parameters (time and temperature).
• Monitor homogenization pressure, standardization, and filling operations.
• Conduct in-process testing and record results.
• Ensure compliance with SOPs, GMP, and HACCP requirements.

3. Finished Product Testing

Perform physicochemical and sensory analysis for:

• Pasteurized milk
• Yogurt
• Kefir
• Butter
• Mozzarella and other cheeses

Tests include:

• pH
• Acidity
• Fat
• Moisture
• Salt
• Protein
• Total solids/SNF
• Sensory evaluation
• Packaging integrity

4. Laboratory Management

• Prepare reagents, and standard solutions.
• Calibrate laboratory equipment.
• Maintain laboratory instruments.
• Ensure proper housekeeping and laboratory safety.

5. Documentation

• Maintain laboratory records and test reports.
• Prepare Certificates of Analysis (COAs).
• Maintain calibration records and equipment logs.
• Ensure document control according to BSTI, SO/FSSC requirements.

6. Quality Assurance Support

• Participate in internal audits.
• Investigate customer complaints.
• Conduct root cause analysis (RCA) and corrective and preventive actions (CAPA).
• Assist during external audits and regulatory inspections.

7. Hygiene and Food Safety

• Monitor GMP, GHP, and sanitation practices.
• Verify Cleaning-in-Place (CIP) effectiveness.
• Conduct environmental hygiene monitoring.
• Ensure personnel hygiene compliance.

Required Qualifications

• 2–5 years of experience in a dairy processing plant or food laboratory (depending on the role).
• Knowledge of dairy testing methods, food safety standards, and laboratory equipment.
• Proficiency in Microsoft Office and laboratory documentation.