What is the primary use of Class II milk?

The primary use of Class II milk is indeed for products such as cottage cheese, cream products, and yogurt. Class II milk typically refers to milk that is used for manufacturing these items because they require different processing standards compared to fluid milk.

Cottage cheese and yogurt are both fermented dairy products that involve the cultivation of specific cultures, which is compatible with Class II milk standards. Cream products, which often require a higher fat content found in certain classifications of milk, are also included in this category.

Overall, Class II milk serves a crucial role in the dairy industry by supporting a range of products that are essential for consumer consumption and that require a different balance of fat and non-fat components compared to fluid milk, which is highlighted in other classifications. This differentiation allows dairy processors to efficiently allocate milk according to the specific needs of various food products.