Other
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: > Other
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 0403.90.16.00
Cultured Sour Cream 18% Butterfat
A fluid cultured sour cream made from pasteurized cream fermented with lactic acid bacteria, containing 18% butterfat by weight. It falls under HTS 0403.90.16.00 as sour cream with not over 45% butterfat, in fluid form, and not specifically provided for elsewhere in the subheading. This product is used as a topping for baked goods and in cooking.
Organic Fluid Sour Cream 36% Butterfat
Premium organic sour cream produced from grass-fed cow milk, cultured to 36% butterfat content in fluid consistency. Classified under HTS 0403.90.16.00 as 'other' fluid sour cream not exceeding 45% butterfat. Ideal for gourmet cooking and high-end retail.
Grade A Pasteurized Sour Cream 24% Fat
Commercial Grade A sour cream pasteurized after culturing, with 24% butterfat, sold in fluid form for retail distribution. Meets HTS 0403.90.16.00 criteria as sour cream under 45% butterfat, not otherwise specified. Commonly used in dips and dressings.
Mexican Crema Sour Cream 30% Butterfat
Traditional Mexican-style crema sour cream with 30% butterfat, fluid cultured product similar to European crème fraîche. Classifies under HTS 0403.90.16.00 as 'other' sour cream ≤45% butterfat. Note: Mexican origin excluded from certain dairy quotas.
Full Fat Fluid Buttermilk Sour Cream Blend
Blend of cultured buttermilk and sour cream with combined butterfat under 45%, maintained in fluid state. Falls under HTS 0403.90.16.00 as sour cream/other fluid buttermilk products. Used in baking and commercial food service.
European Style Liquid Crème Fraîche 42% Fat
French-style crème fraîche with 42% butterfat, thick cultured fluid cream product. HTS 0403.90.16.00 classification as sour cream ≤45% butterfat in fluid form, other. Popular in fine dining applications.
Artisanal Small Batch Sour Cream 15% Butterfat
Handcrafted sour cream from local dairies with 15% butterfat, minimally processed fluid product. Classifies in HTS 0403.90.16.00 as other sour cream under 45% butterfat. Premium retail positioning.
Commercial Liquid Sour Cream 28% Butterfat
Bulk commercial sour cream for food manufacturing, 28% butterfat, fluid cultured dairy product. HTS 0403.90.16.00 as other fluid sour cream ≤45% butterfat. Used in processed foods.