Over access commitment
Butter and other fats and oils derived from milk; dairy spreads. > Butter > Over access commitment > Over access commitment
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Subheadings
Products classified under Tariff item 0405.10.20
Anhydrous Milkfat Butter
Anhydrous milkfat butter is a high-purity butter product standardized to contain 80-95% milkfat by weight, derived exclusively from milk, with a maximum water content of 16% and maximum milk solids-not-fat of 2%. It meets the definition of butter under heading 04.05, including the allowance for canned butter, and is not dehydrated butter or ghee, which are excluded from subheading 0405.10. This product is classified under tariff item 0405.10.20 as it is entered outside the within-access commitment quota.
Canned Salted Butter
Canned salted butter is natural butter preserved in airtight tins, maintaining a milkfat content of 80-95% by weight, with maximum 16% water and 2% milk solids-not-fat, as required by Chapter Note 3(a). The canning process does not alter its classification as butter under heading 04.05, and it is explicitly mentioned in the note as including canned butter. This product is classified under 0405.10.20 when entered outside the within-access commitment quota.
Cultured Unsalted Butter
Cultured unsalted butter is fermented with lactic-acid bacteria to develop a premium flavor, while meeting all heading 04.05 specifications for butter: 80-95% milkfat, maximum 2% milk solids-not-fat, and maximum 16% water. It contains no added salt but may include cultures of harmless lactic-acid-producing bacteria, as permitted by Chapter Note 3(a). This product is classified under 0405.10.20 as it is entered over the access commitment.
Rancid Butter Blocks
Rancid butter blocks are aged natural butter that has developed a characteristic flavor through natural fermentation, while still meeting the compositional requirements of heading 04.05: 80-95% milkfat, maximum 2% milk solids-not-fat, and maximum 16% water. Chapter Note 3(a) explicitly includes rancid butter in the definition of butter, provided it is derived exclusively from milk. This product is classified under 0405.10.20 when entered over the access commitment.
Recombined Butter Paste
Recombined butter paste is made by recombining milkfat with water and milk solids to meet the precise specifications of heading 04.05: 80-95% milkfat, maximum 2% milk solids-not-fat, and maximum 16% water. Chapter Note 3(a) explicitly includes recombined butter in the definition of butter, provided it is derived exclusively from milk. This product is classified under 0405.10.20 when entered over the access commitment.
Salted Whey Butter
Salted whey butter is produced from whey cream separated during cheese making, meeting the exact specifications of heading 04.05: 80-95% milkfat, maximum 2% milk solids-not-fat, and maximum 16% water. Chapter Note 3(a) includes whey butter in the definition of butter, provided it is derived exclusively from milk. This product is classified under 0405.10.20 when entered over the access commitment.