Under Federal Orders, what class of milk is used to make butter?

The class of milk used to make butter under Federal Orders is Class IV. Class IV milk is specifically designated for manufacturing products such as butter and powdered milk. This classification is important within the dairy industry as it helps establish pricing and marketing structures for different types of milk and dairy products.

Class II milk, on the other hand, is primarily used for soft products such as yogurt and ice cream, while Class I milk is utilized for fluid consumption, typically sold as grade A milk. Class III milk is primarily used for manufacturing cheese. Understanding these classifications allows producers and processors to strategically plan production and handle milk based on its intended use and market demand.