Question

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. Final cheese products are subjected to tests for weight, presence of foreign elements or chemicals, and for taste and smell. What customer-related measure might interlink with these internal measures?

Answer 1

The measures of loyalty, measures of perceived value of customer and positive referral would be able to interlink with the internal measures of cheese making process. If the cheese is not being able to be processed and completed as it should have been then the customers would instantly complain with regards to factors like sickness, terrible taste and quality making the business suffer.

It is assumed that the processes that are included for making cheese are necessary and the process and measures related to the customers should be taken into account. The company will would lose its share if it makes bad product and there night be a law suit it customers get sick.

The testing of the milk begins before the miller's are linked to the udders of the cow. It is necessary to squeeze the udders and make sure that the cow does not have disease like Mastitis.