What is Class III milk primarily used for?

Class III milk is primarily used for cheese production. This classification of milk is high in protein, which is essential for the cheese-making process. The proteins, particularly casein, play a crucial role in forming the structure and texture of cheese during fermentation and curd formation.

In contrast, while other products such as ice cream, yogurt, and butter do utilize milk, they typically belong to different classes based on their composition and intended use. Ice cream is usually made from Class II milk, which has higher butterfat content. Yogurt is often produced from a mix of Class I and Class II milk, depending on the desired creaminess and texture. Butter is primarily made from the cream derived from milk, specifically from Class I milk, which is higher in fat. Thus, the distinct properties and uses of Class III milk clearly align it with cheese production.