Most federal orders have three classes of milk products.
Class I products are fluid milk products. Class III products are hard manufactured products, such as cheese, butter, and nonfat dry milk powder. The third class, class II milk products, are generally referred to as 'soft manufactured' milk products. High solids specialty dairy products are such things as eggnog, fluid cream, infant feeding formulas, etc. Ingredient-type class II products can include such items as pancake mixes, anhydrous milkfat, etc.