Modified Whey for Yogurt Cultures from Japan
Whey modified by concentration and partial lactose removal, standardized for yogurt starter culture production. This product meets the modified whey definition and provides consistent protein content for fermentation applications.
Duty Rate — Japan → Canada
11%
Import Tips
• Document the concentration and lactose removal processes to support classification as modified whey
• Verify whether the product is subject to tariff rate quotas if in powder form
• Ensure the product meets Canadian food safety standards for use in yogurt production