Rennet Casein for Cheese Production from Germany
Rennet casein for cheese production is precipitated using rennet enzyme from skim milk. It is classified under 3501.10.00 as casein, as it is a milk protein isolate. Primarily used in cheese-making for consistent texture and protein content.
Duty Rate — Germany → Canada
0%
Import Tips
• Confirm the product is rennet casein, not a cheese preparation
• Provide a certificate of analysis for protein content and rennet activity
• If the casein is mixed with other dairy ingredients, classification may shift to Chapter 4