Consistency, and proving the chain
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Finish on the measurement
Fermentation to a pH rather than to a clock is the single highest-value change available for consistency. A time-based endpoint produces a different product every time the room temperature or the milk changes, which is every week.
Log the milk alongside the process
Supplier, collection date and composition where you can get it. Without that column, a change caused by the milk looks like a change caused by you, and you will spend a month adjusting a process that was not the problem.
The chain records are the ones a buyer asks for
A retailer carrying chilled stock wants to know the product arrived cold and left you cold, because they carry some of the risk. Being able to show dispatch temperatures and delivery times is a commercial advantage, not just compliance paperwork.
Taste against a retained unit
Keep one from each batch and compare the new one against the last good one. Weekly drift is invisible week to week and obvious against something a month old, which is exactly the comparison your regular customers are making without meaning to.
Narrow the range before widening it
Every additional product adds a changeover and a clean, and cleaning is the constraint. A tight range made identically every week is a better wholesale proposition than a wide one made variably.
Standardize the incubation, not just the recipe
An incubator with controlled temperature removes the single largest source of weekly variation, and for a small operation it is usually cheaper than any other consistency improvement available. A warm room is not an incubator, and the difference shows up in every batch made in a cold month.
Write down what good looks like
A short description of the correct set, flavor and appearance, agreed while a batch is right, is what lets somebody other than you judge the next one. Without it, quality control is one person’s palate and it leaves the building when they do.