Rennet Casein for Cheese Production from United States
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 — United States → Canada
50%
Rate breakdown
26SUR5050%United States Surtax Order (2026) — 50% on US products
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