Chapter 0405 — Customs Tariff Headings
Products classified under Tariff item 04.05
Anhydrous Milkfat Butter
High-purity anhydrous milkfat standardized to butter specs (80-95% fat), derived exclusively from milk without concentration beyond limits. This product is classified under the within access commitment tariff item for butter, as it meets the heading 0405 definition.
0405.10.10Australia Canned Whey Butter
Australia Canned Whey Butter is a canned whey butter from Australia meeting 82% milkfat and ≤16% water criteria of natural butter in heading 0405(a). It is classified under tariff item 0405.10.10 as butter within the access commitment for imports into Canada.
0405.10.10Australian Salted Butter
Australian Salted Butter is a creamery butter produced in Australia with 82% milkfat, salted, and meeting the exact specifications of natural butter under heading 0405 (80-95% milkfat, max 2% milk solids-not-fat, max 16% water). It falls under tariff item 0405.10.10 as butter within the access commitment for imports into Canada.
0405.10.10Australian Salted Butter Blocks
Australian Salted Butter Blocks are salted butter blocks produced in Australia with 82% milkfat, maximum 2% milk solids-not-fat, and maximum 16% water content, meeting natural butter specifications under heading 0405. It falls under tariff item 0405.10.10 as butter within the access commitment for Canadian imports.
0405.10.10Australian Western Star Butter
Australian Western Star Butter is a salted butter with 82% milkfat, cultured variety, meeting all heading 0405 criteria without prohibited additives. It is classified under tariff item 0405.10.10 as butter within the access commitment for Canadian imports.
0405.10.10Canadian Fresh Creamery Butter
Canadian Fresh Creamery Butter is a fresh unsalted creamery butter from Canada with 82.5% milkfat, derived from milk with maximum 16% water and no emulsifiers, qualifying as natural butter under 0405. It is classified under tariff item 0405.10.10 as butter within the access commitment for imports into Canada.
0405.10.10Canadian Whey Butter
Canadian Whey Butter is produced in Canada from whey cream, achieving 83% milkfat with specifications matching the heading 0405(a) definition of natural butter. It falls under tariff item 0405.10.10 as butter within the access commitment for imports into Canada.
0405.10.10Canned Salted Butter
Canned salted butter preserved in airtight tins for extended shelf life while maintaining 80-95% milkfat content required for heading 0405 classification. This product falls under the within access commitment tariff item for butter.
0405.10.10Cultured Unsalted Butter
Cultured unsalted butter fermented with lactic-acid bacteria for premium flavor, meeting all 0405 chemical specs without sodium chloride addition. This product is classified under the within access commitment tariff item for butter.
0405.10.10Danish Lurpak Butter
Danish Lurpak Butter is a premium slightly salted butter with 82% milkfat from high-quality cream, meeting all heading 0405 natural butter criteria. It is classified under tariff item 0405.10.10 as butter within the access commitment for Canadian imports.
0405.10.10Denmark Recombined Butter Prints
Denmark Recombined Butter Prints are recombined butter in 1 lb prints from Denmark with 84% milkfat, max 2% solids-not-fat, derived exclusively from milk per heading 0405 specs. It falls under tariff item 0405.10.10 as butter within the access commitment for Canadian imports.
0405.10.10EU-27 Salted Natural Butter
EU-27 Salted Natural Butter is a salted natural butter from EU-27 countries like Ireland with 83% milkfat, up to 2% solids-not-fat, and cultures of lactic-acid bacteria, compliant with heading 0405 butter criteria. It is classified under tariff item 0405.10.10 as butter within the access commitment for imports into Canada.
0405.10.10EU Creamery Butter 82% Fat
EU Creamery Butter with 82% fat is a salted butter produced in the EU, packaged in 25lb blocks, with maximum 2% milk solids-not-fat and 16% water. It qualifies under tariff item 0405.10.10 as butter within the access commitment for imports into Canada.
0405.10.10EU Unsalted Butterfat 84%
EU Unsalted Butterfat with 84% fat is a high-butterfat unsalted butter from EU creameries, precisely meeting 0405 natural butter composition limits. It falls under tariff item 0405.10.10 as butter within the access commitment for Canadian imports.
0405.10.10Ireland Rancid Cultured Butter
Rancid cultured butter from Ireland with 80.5% milkfat, sodium chloride, and lactic cultures, meeting the heading 0405 definition for natural butter variants. This product falls under the within access commitment tariff item, which applies to butter imported under Canada's tariff rate quota.
0405.10.10Irish Salted Butter Blocks
Irish Salted Butter Blocks are traditional salted butter from grass-fed cows with 81% milkfat, conforming exactly to natural butter parameters without emulsifiers. It is classified under tariff item 0405.10.10 as butter within the access commitment for imports into Canada.
0405.10.10New Zealand Anchor Unsalted Butter
New Zealand Anchor Unsalted Butter is an unsalted butter with 82% milkfat, no salt or emulsifiers, packaged in bulk 40lb blocks. It falls under tariff item 0405.10.10 as butter within the access commitment for Canadian imports.
0405.10.10New Zealand Unsalted Butter
New Zealand Unsalted Butter is a premium unsalted butter from grass-fed cows with 82.5% milkfat, no additives except permitted cultures, conforming to heading 0405 butter definition. It is classified under tariff item 0405.10.10 as butter within the access commitment for imports into Canada.
0405.10.10New Zealand Unsalted Whey Butter
Unsalted whey butter from New Zealand derived exclusively from milk, containing 81% milkfat with no added emulsifiers, fitting the butter definition in heading 0405. This product is classified under the within access commitment tariff item for butter.
0405.10.10Rancid Butter Blocks
Rancid butter blocks are aged natural butter that has developed characteristic flavor through natural fermentation, still meeting 0405 butter criteria of 80-95% milkfat and proper solids/water balance. This product falls under the within access commitment tariff item for butter.
0405.10.10Recombined Butter Paste
Recombined butter paste made by recombining milkfat with water and solids to precise 0405 specifications (80-95% fat, ≤2% solids-not-fat, ≤16% water). This product is classified under the within access commitment tariff item for butter.
0405.10.10Salted Whey Butter
Salted whey butter produced from whey cream separated during cheese making, meeting the exact specifications of heading 0405 with 80-95% milkfat, max 2% milk solids-not-fat, and max 16% water. This product falls under the within access commitment tariff item for butter.
0405.10.10Uruguay Salted Creamery Butter
Uruguay Salted Creamery Butter is a salted butter with 81.5% milkfat from pasture-grazed cows, conforming to natural butter definition. It falls under tariff item 0405.10.10 as butter within the access commitment for Canadian imports.
0405.20.10Anhydrous Milkfat Butter Substitute
A high-fat dairy spread containing over 45% butterfat derived from milk, used as a butter substitute in baking and cooking. It meets the criteria of subheading 0405.20 for dairy spreads with milkfat as the only fat, within the 39-80% range.
0405.20.10Anhydrous Milkfat Spread
A concentrated anhydrous milkfat (AMF) emulsion at 48% butterfat level, marketed as a premium butter substitute for cooking. It fits the dairy spread definition with milkfat as the sole fat and within the 39-80% range.
0405.20.10Australian Dairy Spread Blend
A spreadable water-in-oil emulsion made from Australian cow's milk with 45% milkfat content, suitable for bread and toast. It is classified under 0405.20.10 as a dairy spread, within access commitment.
0405.20.10Belgian Unsalted Dairy Spread
This is a pure unsalted emulsion spread made from Belgian milk, containing 40% milkfat by weight. It is classified under tariff item 0405.20.10 as a dairy spread, as defined in Chapter Note 3(b), with a milkfat content between 39% and 80% and no added fats other than milkfat.
0405.20.10Bulk Milkfat Emulsion for Ice Cream
A liquid milkfat emulsion (55% fat) used as a butter substitute base in ice cream manufacturing. It qualifies as a dairy spread under Chapter Note 3(b) with milkfat as the only fat, despite being in liquid form.
0405.20.10Butterfat Emulsion Spread
A water-in-oil emulsion dairy spread with butterfat content over 45% by weight, used in food service for spreading and cooking. It qualifies as a dairy spread under Chapter Note 3(b) with milkfat as the only fat.
0405.20.10Cultured Butterfat Spread
A cultured dairy spread with over 45% butterfat, containing harmless lactic-acid bacteria as allowed in butter definitions but as a substitute. It fits the dairy spread definition with milkfat as the only fat and within the 39-80% range.
0405.20.10Cultured Butter Substitute Spread
A cultured dairy spread with 47% milk butterfat, featuring lactic cultures for a tangy flavor profile. Harmless cultures are permitted in dairy spreads, and the product falls under 0405.20.10 within access commitment.
0405.20.10Cultured Dairy Butter Blend
A spreadable cultured dairy product with 55% butterfat from fermented milk, serving as an unsalted butter alternative. It complies with the dairy spread definition with milkfat as the only fat and within the 39-80% range.
0405.20.10Cultured Dairy Spread 42% Milkfat
A spread with lactic cultures and 42% milkfat content for a tangy flavor profile. It classifies as a dairy spread under Chapter Note 3(b) with milkfat as the only fat and within the 39-80% range.
0405.20.10Danish Cream Dairy Spread
A high-quality Danish dairy spread made from fresh cream with a 55% milkfat content, used in pastries. It qualifies as a dairy spread under Chapter Note 3(b) because it is a water-in-oil emulsion with milkfat as the only fat and a milkfat content between 39% and 80%.
0405.20.10EU Dairy Spread Emulsion
A spreadable emulsion made from EU pasteurized milk with 42% milkfat, designed for culinary use as a butter substitute. It is classified under 0405.20.10 as a dairy spread, meeting the definition in Chapter Note 3(b) with milkfat as the only fat and a content between 39% and 80%.
0405.20.10European-Style Dairy Blend
An EU-produced dairy spread with 47% butterfat, emulating traditional butter for baking. It conforms to the dairy spread definition with milkfat as the only fat, and enters under 0405.20.10 within access commitment.
0405.20.10Garlic Herb Dairy Spread 50% Milkfat
A flavored dairy spread with garlic and herbs, maintaining 50% milkfat as the only fat source. It is classified under 0405.20.10 as a dairy spread, as the added flavorings do not replace milk constituents and the product retains the essential character of a dairy spread.
0405.20.10Ghee-Style Milkfat Spread
A clarified-style dairy spread with over 45% milkfat, solid at room temperature, used in ethnic cooking. Its milk-derived butterfat content and spreadable nature place it under tariff item 0405.20.10, which covers dairy spreads within access commitment.
0405.20.10High-Butterfat Pastry Butter Substitute
A specialty 75% milkfat substitute designed for laminated pastry doughs like croissants. It falls under dairy spreads as a butter substitute not qualifying as natural butter, with milkfat as the only fat.
0405.20.10High-Fat Dairy Cooking Spread
A spreadable emulsion with 50% milk-derived butterfat, marketed as a butter alternative for professional kitchens. It meets the dairy spread definition with milkfat as the only fat, classifying under 0405.20.10 within access commitment.
0405.20.10High-Fat Dairy Spread Blend
A spreadable water-in-oil emulsion containing 50% milkfat derived from butter, used as a butter substitute for baking and spreading. It meets Chapter 4's definition for dairy spreads with milkfat between 39-80% and as the only fat.
0405.20.10High-Fat Milkfat Cooking Spread
A solid spreadable emulsion containing over 45% butterfat from milk, designed for culinary use as a butter replacement. It meets the dairy spread criteria of Chapter Note 3(b) with milkfat as the only fat.
0405.20.10Industrial Dairy Fat Paste
A thick paste-form butter substitute at 52% butterfat for confectionery production. It fits the dairy spread definition as a high-fat spread in solid state, below butter thresholds, and is classified under 0405.20.10 within access commitment.
0405.20.10Institutional Bulk Dairy Blend 55% Fat
A 55-gallon drum-packed dairy spread for hotel, restaurant, and kitchen use with 55% milkfat. It is a butter substitute under the dairy spread definition with milkfat as the only fat.
0405.20.10Irish Salted Dairy Spread
A salted water-in-oil dairy spread made from Irish milk with 48% milkfat, commonly used in baking. It meets the dairy spread definition in Chapter Note 3(b), with milkfat as the only fat and a content between 39% and 80%.
0405.20.10Liquid Butterfat Dairy Spread
A pourable liquid dairy spread with over 45% milk-derived butterfat, used for cooking and as a butter alternative. Its liquid state and high butterfat content classify it under 0405.20.10 as a dairy spread within access commitment.
0405.20.10Liquid Dairy Fat Emulsion
A liquid butter substitute containing 46% milk butterfat, used in beverage and sauce manufacturing. Its liquid state and high butterfat content classify it under 0405.20.10 as a dairy spread within access commitment.
0405.20.10Liquid Dairy Spread Blend 50% Milkfat
A spreadable liquid emulsion with 50% milkfat content, water-in-oil type for culinary use. It is classified under 0405.20.10 as a dairy spread, not meeting butter's 80%+ milkfat threshold, within access commitment.
0405.20.10New Zealand Milkfat Dairy Spread
A creamy dairy spread from New Zealand grass-fed milk with 50% milkfat, used as a butter alternative for baking and spreading. It qualifies as a dairy spread under Chapter Note 3(b), with milkfat as the only fat and a content between 39% and 80%.
0405.20.10Organic Dairy Spread 45% Milkfat
An organic-certified spreadable dairy product with minimum 45% milkfat content from grass-fed cows. It is classified as a dairy spread under 0405.20.10, below butter fat threshold but meeting dairy spread criteria, within access commitment.
0405.20.10Premium AMF Table Spread
A table-ready anhydrous milkfat spread at 60% butterfat for high-end culinary use as a butter replacement. It qualifies as a dairy spread with pure milkfat emulsion and exceeds the 39% minimum threshold.
0405.20.10Premium Bakery Butter Blend
A solid-state dairy spread with 48% butterfat from milk, designed for bakery lamination and pastry production. It falls under 0405.20.10 as a butter substitute not meeting natural butter's strict milkfat and solids limits, within access commitment.
0405.20.10Premium Milkfat Baking Fat
A solid-state butter substitute made from milkfat exceeding 45%, ideal for pastry and baking applications. It qualifies as a dairy spread under Chapter Note 3(b) with milkfat as the only fat.
0405.20.10Salted Cultured Dairy Spread 39% Milkfat
A minimum milkfat (39%) salted dairy spread containing lactic cultures for flavor development. It meets the dairy spread definition in Chapter Note 3(b), with milkfat as the only fat and a content between 39% and 80%.
0405.20.10Salted Dairy Table Spread 48% Fat
A consumer table spread with 48% milkfat and sodium chloride, water-in-oil emulsion. It fits 0405.20.10 as a dairy spread below butter fat minimum, within access commitment.
0405.20.10Salted High-Fat Dairy Spread
A spreadable salted dairy product with 55% butterfat from milk, positioned as a premium butter alternative. It is classified in 0405.20.10 as a dairy spread, allowing sodium chloride per chapter note 3(b), within access commitment.
0405.20.10Salted Milkfat Dairy Spread
A salted emulsion spread with 52% milkfat, designed as a table butter substitute containing permitted sodium chloride. It meets the precise dairy spread criteria with milkfat as the only fat and within the 39-80% range.
0405.20.10Solid Milkfat Culinary Spread 60% Fat
A solid-state dairy spread with 60% milkfat for cooking and baking applications. It meets the dairy spread definition (39-80% milkfat, milkfat as only fat) under 0405.20.10, within access commitment.
0405.20.10Sweet Cream Dairy Spread 70% Milkfat
A premium sweet cream-based dairy spread with 70% milkfat, approaching butter levels. It is classified under 0405.20.10 as a dairy spread, as the milkfat content is below 80% and it meets the water-in-oil emulsion definition.
0405.20.10Sweetened Dairy Spread 45% Milkfat
A spreadable water-in-oil emulsion containing 45% milkfat as the only fat, sweetened with sugar for consumer use. It is classified under 0405.20.10 as a dairy spread, meeting the definition in Chapter Note 3(b) with milkfat content between 39% and 80%.