

It’s my job to literally go onto dairy farms, test and grade the milk, and pick it up.
Since we have you here, what are the main values you measure? Or if “main” is too vague, can you tell us what are the ones on which batches of milk fail most often? I’m just curious about how that all works








Mine goes up to 2850 or so, even when I air out the room in the evening down to 430 or so.
But luckily no headache for me. I can’t handle having the door open, I’m the last flatmate to get up in the morning.