A dairy plans to buy an experimental machine that uses olfactory senso

A dairy plans to buy an experimental machine that uses olfactory sensor technology to virtually "smell" batches of milk in order to distinguish fresh from rotting milk based on the chemical properties of the milk's scent. The development team at the dairy claims that the machine will save money by economically eliminating the need for dairy workers to check for spoilage before the milk is packaged and by accurately detecting rotting milk before it is packaged and shipped to customers, who are never required to pay if they receive rotten milk.

Which of the following is a consideration that provides support for the dairy's plan to buy the experimental machine?


(A) There is a wide degree of variation in the chemical properties of different batches of rotting milk.

(B) The scent of milk tends to change considerably between its packaging and its delivery to consumers, regardless of whether the milk is fresh or rotting.

(C) Currently, dairy workers use a variety of characteristics to identify rotting milk, including checking the color and consistency of the milk.

(D) Certain compounds can be added to a batch of milk to ensure that the chemical composition of fresh milk produces a specific sweet scent, without altering any other chemical properties of the milk.

(E) Dairy workers who are responsible for checking for spoilage while packaging milk carry out other duties related to the production of milk at times when checking for spoilage is not of top priority.