Physical, biological, chemical and organoleptic testing includes but is not limited to: butterfat and solids (Foss and CEM), cryoscopy, temperature, acidity, homogenization efficiency, DMC, gram stains, agar/petrifilm plating, rapid-methods bioluminescence (EPIC), weights, code date verification, seal checks, pH, brix, coffee feathering, whipping, peroxide residuals, flavor, odor, appearance and shelf life analysis. General Description/Purpose: Plans and schedules testing activities, collects samples and performs quality tests on raw bulk ingredients, purchased products and processed milk, cream and other finished products.