All dairy operations do some quality testing. Some might just do the very basics — e.g., butterfat testing and antibiotic testing — while others have large laboratories with the capability of conducting a multitude of tests.
Consumers also run quality tests on products. While few consumers test the pH of our products, and I have never seen a Babcock bottle in my neighbor’s kitchen, all consumers run sensory tests on our products. Every consumer evaluates the color, flavor, odor and mouthfeel of our products every time he or she consumes them. So why would we not do the same?