Managing for Quality and Performance Excellence 9th Edition by James Evans,William Lindsay

Exercise 28

In making cheese, companies test milk for somatic cell count to prevent diseases. They also test for bacteria to determine how clean the milk is, and perform a freezing-point test to see whether the milk was diluted with water (milk with water in it freezes at a lower temperature, which increases production costs because all the excess water must be extracted). Final cheese products are subjected to tests for weight, presence of foreign elements or chemicals, and for taste and smell. What customer-related measures might interlink with these internal measures?