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Quality Control01:05

Quality Control

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Quality control is one of the three cyclical quality assurance activities that help keep a system under statistical control. Typical quality control activities include creating quality control charts, conducting proficiency testing, and documenting and archiving results.
Quality control helps track data, visualize trends, and identify variations, making it easier to detect deviations that may affect the accuracy of an analysis. One way to do this is by generating a quality control chart, which...
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Quality Assurance01:19

Quality Assurance

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Quality assurance is the overarching term used to describe the activities employed to ensure the proper performance of a system. These activities can be classified into three categories: quality control, quality assessment, and internal corrective measures. Typically, these activities work cyclically: quality control is performed before and during the analysis, while quality assessment occurs during and after the investigation. Internal corrective measures are implemented based on the findings...
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Quality of Water01:19

Quality of Water

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In concrete preparation, the quality of water is paramount as it affects the strength and durability of the concrete. Potable water is usually preferred; however, it must not have excessive sodium or potassium to prevent compromising the concrete's integrity. Water quality is typically evaluated based on impurities such as dissolved solids, chlorides, and sulfates, and its pH value is ideally between 6 and 8. Even slightly acidic natural water may be acceptable unless it contains harmful...
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Pulse amplitude and quality01:17

Pulse amplitude and quality

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Pulse amplitude is a crucial indicator of cardiac health because it provides valuable insights into the strength of left ventricular contractions and the overall uniformity of blood circulation within the vasculature. The strength of the pulse is directly related to the force with which the heart contracts and the volume of blood being pumped.
A weak or absent pulse may indicate reduced cardiac output or poor left ventricular contraction, which can be signs of cardiovascular dysfunction or...
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Testing Water Quality01:14

Testing Water Quality

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When the quality of water for concrete preparation is uncertain, its impact on the setting time of cement and compressive strength of mortar is assessed by comparison with de-ionized or distilled water benchmarks. American Society for Testing and Materials (ASTM) C1602 requires the setting times to be within 90 minutes of the control, British Standard (BS) 3146:1980 allows a 30-minute variance in the initial setting, while British Standards European Norm (BS EN) 1008 specifies initial setting...
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Related Experiment Video

Updated: Jan 28, 2026

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
07:38

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

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Opportunities to Improve Milk Quality.

W S Lagrange1

  • 1Department of Food Technology, Iowa State University, Ames, Iowa 50011.

Journal of Food Protection
|March 1, 2019
PubMed
Summary

Manufacturing-grade milk quality is improving, with most Iowa farm samples now Class I. However, bacterial quality declines in plant storage due to sanitation and cooling issues, impacting dairy product flavor.

Area of Science:

  • Dairy Science
  • Food Microbiology
  • Agricultural Quality Control

Background:

  • Manufacturing-grade milk quality presents opportunities for improvement, especially concerning bacterial counts.
  • Recent trends show gradual improvement in Iowa's manufacturing-grade milk quality based on plate-loop counts.
  • Class I milk is defined by a plate-loop count below 500,000 colony-forming units per milliliter (CFU/ml).

Purpose of the Study:

  • To assess the current bacterial quality of manufacturing-grade milk in Iowa.
  • To identify factors contributing to bacterial quality changes from farm to plant storage.
  • To evaluate the impact of milk quality on the flavor of dairy products.

Main Methods:

  • Plate counting procedures were used by 10 Iowa dairy laboratories to test milk samples.

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  • Milk samples were collected from individual Iowa farms and from milk-storage tanks in dairy manufacturing plants.
  • Data from USDA Dairy Manufacturing Control (DMCC) on commingled raw milk were analyzed.
  • Main Results:

    • 70-84% of Iowa farm milk samples tested monthly met Class I standards ( < 500,000 CFU/ml).
    • Significant bacterial quality deterioration was observed in milk stored in plant tanks (5.8-13.1% Class I in 1977-78).
    • Issues identified include inadequate farm sanitation, insufficient cooling capacity, and processing delays.

    Conclusions:

    • While farm-level milk quality shows improvement, post-farm handling significantly degrades bacterial quality.
    • Poor milk bacteriological quality negatively affects the flavor of cheese and butter.
    • Enhanced quality assurance programs focusing on sanitation, temperature control, and reduced processing times are crucial.