Described in additional U.S. note 5 to this chapter and entered pursuant to its provisions
Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavored or containing added fruit, nuts or cocoa: > Other: > Sour cream containing not over 45 percent by weight of butterfat; buttermilk: > Fluid: > Sour cream: > Described in additional U.S. note 5 to this chapter and entered pursuant to its provisions
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 0403.90.04.00
Cultured Sour Cream 18% Butterfat
Cultured sour cream made from pasteurized cream fermented with lactic acid bacteria, containing 18% butterfat by weight and intended for direct human consumption. It falls under HTS 0403.90.04.00 as sour cream with not over 45% butterfat, described in additional U.S. note 5 to chapter 4, requiring import licenses due to dairy quotas. Fluid form without concentration or added sweeteners.
Grade A Fluid Sour Cream 36% Butterfat
Premium Grade A sour cream produced by fermenting heavy cream to achieve characteristic tangy flavor and thick texture, with 36% milkfat content. Classified under HTS 0403.90.04.00 as fluid sour cream ≤45% butterfat pursuant to U.S. note 5 quota provisions for buttermilk/sour cream imports. Meets strict bacteriological standards for retail sale.
Organic Cultured Buttermilk 1% Butterfat
Organic fluid buttermilk produced by fermenting skimmed milk with live cultures, containing only 1% butterfat and certified USDA organic. Falls under HTS 0403.90.04.00 as low-fat buttermilk described in additional U.S. note 5, subject to import licensing for quota entry. Used primarily in baking and cooking.
Full Fat Mexican Sour Cream (Crema Fresca)
Traditional Mexican crema fresca, a cultured sour cream with 30% butterfat fermented to mild tangy flavor, thinner consistency than American sour cream. Imported under HTS 0403.90.04.00 pursuant to U.S. note 5 as sour cream ≤45% butterfat requiring quota license. Popular in Hispanic cuisine for tacos and sauces.
European Style Crème Fraîche 40% Butterfat
French-style crème fraîche naturally fermented heavy cream with 40% butterfat, known for rich nutty flavor from extended culturing. Classifies in HTS 0403.90.04.00 as fluid sour cream/fermented cream ≤45% butterfat under U.S. note 5 quota system. Used in gourmet cooking and pastries.
Low-Fat Bulgarian Buttermilk 0.5% Butterfat
Traditional Bulgarian buttermilk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, containing 0.5% butterfat. HTS 0403.90.04.00 applies as low-fat buttermilk under U.S. note 5 quota for sour cream/buttermilk imports. Probiotic-rich for health food market.
Cultured Whipping Cream Sour 32% Butterfat
Fermented whipping cream soured to 32% butterfat, ideal for stabilized whipped toppings and pastry fillings. Imported pursuant to HTS 0403.90.04.00 as sour cream ≤45% butterfat under additional U.S. note 5 quota licensing. Professional bakery ingredient.
Kefir Sour Cream Blend 25% Butterfat
Fermented dairy blend using kefir grains combined with cream to achieve 25% butterfat, providing symbiotic probiotic cultures. Classifies under HTS 0403.90.04.00 as 'other fermented or acidified milk and cream' per U.S. note 5 quota. Health-focused sour cream alternative.
Artisan Cultured Buttermilk 2% Butterfat
Small-batch artisan buttermilk cultured 24-36 hours for complex flavor, containing 2% butterfat from low-fat milk. HTS 0403.90.04.00 covers this fluid buttermilk under U.S. note 5 quota provisions for sour cream/buttermilk. Premium baking ingredient.
Restaurant-Grade Sour Cream 28% Butterfat
High-volume sour cream specifically cultured for foodservice with 28% butterfat, excellent stability under heat. Subject to HTS 0403.90.04.00 quota licensing per U.S. note 5 as fluid sour cream ≤45% butterfat. Bulk packaging for restaurants.