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Milking is done either by stripping or by full hand method. Stripping is done by firmly holding the teat between the thumb and fore finger and drawing it down the length of the teat and at the same time pressing it to cause the milk to flow down in a stream.
The quality of milk is measured using a type of hydrometer called the lactometer. A hydrometer is a type of instrument that measures the relative density of liquids based on buoyancy.
The milk travels through pipes to the automatic packaging machines that will fill and seal the milk into paper cartons or plastic jugs.
Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.