This document discusses quality control processes at dairies. It describes 5 key steps in milk production: 1) raw milk receiving where density and composition are tested, 2) raw milk tank quality checks, 3) standardized milk processing where quality is controlled, 4) standardized milk tank checks before packaging, and 5) quality control of packaged products. A variety of laboratory and process instruments are used at each step to test attributes like density, fat content, solids, and more to ensure high quality.