Final answer:
Grade B milk is used for making dairy products like cheese and butter due to its higher fat content. Grade C milk, with a higher somatic cell count, is used for making powdered milk and processed foods.
Step-by-step explanation:
In the context of milk, the grades B and C refer to the quality and composition of the milk. Grade B milk is generally used for making dairy products such as cheese and butter, as it has a higher fat content compared to Grade A milk. Grade C milk, on the other hand, is often used for making powdered milk or as an ingredient in processed foods.
Grade B milk is obtained from cows that have a slightly higher somatic cell count, which indicates the presence of some infection or inflammation, making it less suitable for direct consumption. However, after pasteurization and processing, it can still be used for making various dairy products.
Grade C milk is usually sourced from cows with a higher somatic cell count, making it not suitable for direct consumption. It is typically used for making products that require further processing and heat treatment to ensure safety and extending shelf life, such as powdered milk and processed foods.