Class III milk is primarily milk used for making hard cheeses. The United States Department of Agriculture (USDA) classifies milk into different classes based on its intended use, and Class III is specifically designated for cheese production.
Milk Classifications and Usage
The USDA categorizes milk into four classes to determine pricing, which is tied to the values of storable dairy commodities. Here's a brief overview:
| Class | Usage | Examples |
|---|---|---|
| Class I | Fluid milk products | Beverage milk, cream, yogurt |
| Class II | Soft dairy products | Ice cream, cottage cheese |
| Class III | Hard cheeses | Cheddar, mozzarella |
| Class IV | Butter and dry products | Butter, non-fat dry milk (NFDM) |
USDA Pricing
The USDA establishes class pricing using formulas linked to the values of:
- Cheddar cheese
- Dry whey
- Non-fat dry milk (NFDM)
- Butter
This system ensures fair pricing for dairy farmers based on the end products made from their milk.
