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 Expert  721996

Expert in Cultured Dairy Products: Manufacture, QC, & Troubleshooting

Available for your Consulting and Expert Witness Needs

Oregon (OR)
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness

Summary of Expertise: Listed with other top experts in: 
Expert has extensive hands-on experience in cultured dairy products processing, and troubleshooting. Several hundred customers all over the U.S. and Europe requested a booklet on cultured buttermilk entitled “Better Buttermilk” which Expert wrote. An article of his entitled "What is Wrong with Cultured Buttermilk Today?" also was sent to several hundred customers throughout the U.S. Another guide of Expert's, "Trouble shooting in sour cream,” with solutions to common problems, was included in the manual for the cultured products industry published by the former American Cultured Dairy Products Institute. He was instrumental in first introducing "thick body cultured buttermilk cultures" by Microlife Technics, a Florida company involved with the production of bacterial starter cultures. An article of Expert's on yogurt entitled "Yogurt Story - Past, Present and Future," had worldwide distribution and won an award from the International Association of Milk, Food Environmental Sanitarians. He was awarded the Research Award sponsored by International Dairy Foods Association on Cultured Dairy Products in 1993.

dairy processing


cultured dairy product

Expert was instrumental in introducing new concepts in dairy products, such as drinkable yogurt with the use of a unique yogurt culture. He provided suggestions for low-fat sour cream using yogurt for toppings, to be used on baked potatoes, enchiladas, etc. The thick body buttermilk he developed has been widely used in biscuits and rolls by the fast food industry in the U.S. to provide softness, flavor and fluffiness. His research work on cheese cultures, recommending the exclusive use of Lactococcus lactis ssp. cremoris, eliminated flavor and texture defects in cheddar cheese. He worked out the genetic procedure for transferring plasmid DNA conferring exopolysaccharide production by dairy lactic acid bacteria, and went on to obtain a U.S. patent for the technology. Expert has worked on solving "weeping or moisture exudation problems" in bleu cheese. He published a research paper on that problem in bleu cheese and a possible solution to correct the defect. Expert is familiar with the manufacturing of cheddar cheese, bleu cheese, and Swiss cheese.

dairy product


dairy culture




cheese processing



Expert has worked on the industrial production of fermentation-derived antimicrobial products from lactic acid bacteria presently on the market in the U.S. He has also been involved in studies related to their application in foods. He was granted patents for improving the shelf-life of cottage cheese. He has also developed fermentation-derived products using food-grade microorganisms for controlling molds in various food systems. He is the inventor and co-inventor on U.S. patents relating to pediocin and its application in foods, and nisin Z and its structure and application.

industrial fermentation


fermented baked food product


food shelf life


cottage cheese


starter culture

Show Secondary and Basic Areas of Expertise
Expert may consult nationally and internationally, and is also local to the following cities: Portland, Oregon;  Eugene, Oregon;  Salem, Oregon;  Gresham, Oregon;  Beaverton, Oregon;  Hillsboro, Oregon;  Springfield, Oregon;  Bend, Oregon;  and Vancouver, Washington.

Often requested
with this expert:

Dairy, Flavor, IMAT, Ultra-Pasteurization
Food Plants and Food Processing
Dairy and Food Technology
Natural & Processed Cheeses, Spray Drying, Food Processing...

Year   Degree   Subject   Institution   Honors
1965   Ph.D.   Microbiology   Oregon State University  
1962   M.S.   Dairy Manufacture   University of Kentucky [Lexington, KY]   Haggin Fellow
1953   B.S.   Zoology   Madras University  

Work History:
Years   Employer   Department   Title   Responsibilities

2000 to





Independent Consultant


1972 to 2000


Quest International


Process & Product Development


Chief Microbiologist


While with this leading flavors and specialty ingredients company for nearly 30 years, Expert conducted research and development related to starter culture production, preservation, fermentation, and application. He did research and development of natural antimicrobial products. He developed sales and technical literature and trained the sales force, and developed ideas and processes for patents and contributed to the defense of the patents. Other duties included new product concepts, trouble shooting and technical support to sales.

1971 to 1972


Oregon State University


Department of Microbiology


Visiting Assistant Professor


As a visiting professor, Expert taught basic microbiology courses at the junior level, advised students, conducted senior seminars and did research on sour dough cultures and industrial fermentations.

1967 to 1971


Iowa State University


Department of Food Technology


Assistant Professor


He taught and conducted research on dairy microbiology, and guided graduate students. He also wrote research grants, research papers and participated in committee work.

1966 to 1967


Iowa State University


Department of Food Technology


Post-Doctoral Associate


While a post-doc in Ames, Iowa, he conducted research on dairy microbiology, Swiss cheese, and assisted in teaching dairy microbiology.

1965 to 1966


Oregon State University


Department of Microbiology


Post-Doctoral Associate


At Oregon State, Expert conducted research on dairy starter cultures, and flavor production in cultured dairy products. Additionally, he assisted in teaching courses in dairy microbiology and food sanitation.

1957 to 1959


State Government (Madras, India)


Animal Husbandry Department


Dairy Assistant


In this role in the early part of Expert's career, he was responsible for the management of a dairy herd and small fluid milk and creamery operation in a government cattle farm. He also managed the labor.

Career Accomplishments:

Expert is a member of the Intersociety Council for the revision of Standard Methods for the Examination of Dairy Products. He is also a member of the Research Committee and Awards Committee for the American Dairy Science Association.


Expert was awarded an Indian Dairy Diploma from the Government of India.

Professional Appointments

He is on the Editorial Board for the Journal of Dairy Science and the Journal of Dairy & Food Sanitation. He is also an Ad-Hoc Reviewer for the Journal of Food Science, Food Microbiology, USDA Competitive Grants for Food Safety, and International Dairy Journal.


He received the International Dairy Foods Association Research Award in 1993, Best Dairy Article in Dairy & Food Sanitation in 1992, Exceptional Customer Service Award twice by Quest International, and Merit Bonus at Quest International in 1996. Expert was awarded Haggin Fellow at the University of Kentucky.

Publications and Patents Summary

Expert has over 25 U.S. and European patents on starter culture technology and biotechnology. He is senior or co-author for over 75 research papers in refereed scientific journals relating to starter cultures, cheese, cultured dairy products, and biotechnology. He has also written several book chapters on cheese, flavors in foods, and testing methodology for foods.

Selected Publications and Publishers  
 - Applied Environmental Microbiology  
 - Journal of Dairy Science  
 - Dairy, Food and Environmental Sanitation  
 - Handbook of Anaerobic Fermentations (Chapter), Marcel Dekker, Inc.  
 - Applied Environmental Microbiology  

Government Experience:
Years   Agency   Role   Description
1957 to 1959   State Govenment in India   Dairy Assistant   Expert managed a dairy herd and creamery attached to an Indian government cattle farm. He also managed the labor.

Consulting Services:
Selected Consulting Examples:
  • Expert has consulted for Universal Foods' bleu cheese operation.
  • He has also provided his consulting services to Quest International.
Recent Client Requests:
  • Dairy processing expert in for consulting on cultured dairy products and manufacturing.
  • Expert in Camel Milk Set Yoghurt.
  • Dairy microbiology expert for consulting on Sanitation Effectiveness.
  • Flavor expert for consulting on Dairy Flavor improvement.
  • Expert yogurt for consulting on Yogurt manufacturing/commercialization.
  • Yogurt production expert for consulting on engagement.
  • Expert in for preservation of Dairy Treats.
Click the green button above to contact Expert for a free initial screening call regarding your expert consulting needs.  Expert is available for consulting to corporate, legal and government clients.  Remember, your initial screening call to speak with Expert is free.

Expert Witness:
Recent Litigation Client Requests:
  • Expert in dairy manufacturing equipment & production volume for litigation involving a large yogurt manufacturer.
  • Expert in whey package manufacturing for consulting on whey manufacturing specific to packaging and sales.
Click the green button above to contact Expert for a free initial screening call regarding expert testimony, litigation consulting and support, forensic services, or any related expert witness services.  A few litigation needs include product liability, personal injury, economic loss, intellectual property (patent, trademark, trade secret, copyright), and insurance matters.  Remember, your initial screening call to speak with Expert is free.

Language Skills:
Foreign Language   Description
Tamil   Expert speaks Tamil fluently.

Additional Skills and Services:

He has been an invited speaker at various seminars arranged by Institute of Food Technologists, American Dairy Science Association, Society of Industrial Microbiology, and American Cultured Products Association. He conducted a sales training seminar for Quest International. He has presented at Oregon Dairy Industry Annual Meetings and led a Cheese Seminar at Washington State University.


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