Good milk quality is a pre-requisite for the manufacture of high-quality cheese. Quality management has a pivotal role at Bergader. Upon collection and delivery, the raw milk is tested according to various chemical and physical laboratory parameters. Milk of the highest quality stands out because of the low bacterial and cell count plus high protein and fat contents. The freezing point is assessed to check that the milk has not been watered down. By checking the milk for inhibitors it is ensured that no milk from a sick animal receiving treatment can find its way into the collection tank. In the laboratory of the dairy, the milk is tested intensively for other possible residues and contaminants. Cheese production is at its best when the protein and fat contents of the milk are more even. Ultimately the end product should always display the correct proportion of these components.