Which category of milk is used to make products like mozzarella and cheddar?

The correct category of milk used to make products like mozzarella and cheddar is Class III. This classification pertains to milk that is specifically used for cheese manufacturing. Class III milk is allowed to have higher levels of butterfat and solids-non-fat, making it ideal for producing various types of cheese.

In contrast, Class I milk is intended for fluid consumption, while Class II is generally used for soft serve, yogurt, and other dairy products that are not cheese. Class IV milk is typically designated for manufacturing butter and nonfat dry milk. Thus, Class III stands out as the most suitable choice for cheese production, reflecting the specific compositional needs and processing requirements involved in making cheeses like mozzarella and cheddar.