Multiple analyses are carried out. The farmer knows the cows. Before milking the farmer checks if they are in good health by inspecting, in particular, the udders. Then the farmer carefully examines the first few ounces (grams) of milk in order to isolate the milk that appears abnormal (lumpy or unusual color). Once the milking is finished, analyses are carried out by laboratories. These check In particular the content of fat and proteins in milk, microbiological quality, absence of antibiotic residues, the fact that no water is added to the milk, and several hygienic quality parameters. The milk is also checked upon arrival in the factory.