The approach to quality in dairy plants has seen many changes in the last half century. Forty years ago, quality was often defined as the ability to produce a product that met regulatory requirements and had a shelf life that exceeded the use-by date on the package.
That definition has changed in 2013. Quality is often defined as the ability to produce a product at the lowest possible cost that meets regulatory requirements, is safe for the consumer and has a shelf life that exceeds the use-by date on the package.