Dhanshri Surve

Lead R&D and product development for a specialty dairy business, including setting up laboratory activities and technical workflows. Develop formulations, optimise ingredients, and define process parameters for products like cream cheese, mascarpone, and whipped cream.

Evaluated curd activity of DVS lactic acid bacterial cultures and formulated culture blends to customer requirements. Developed and optimised culture performance for various dairy products and managed R&D data in Excel for trend analysis.

Worked across cheese manufacturing processes including milk processing, starter culture addition, fermentation monitoring, coagulation, curd cutting, whey drainage, moulding, pressing, salting, and ripening. Maintained hygienic conditions and monitored storage and fungal growth during ripened cheese maturation.

Performed laboratory sanitisation, Laminar Air Flow operation, Gram staining, environmental monitoring, fumigation, and subculture preparation. Supported weighing balance use and calibration for accurate media and reagent preparation.

Completed a Bachelor of Science in Microbiology from Yashwantrao Chavan Institute of Science, Satara, affiliated with Shivaji University, Kolhapur, in March 2018.