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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If cultured buttermilk without sour cream
Pure cultured buttermilk (no sour cream) has distinct statistical subheading
If meeting exact butter specifications
Products meeting Chapter Note (a) butter definition (80-95% fat) classified as butter
If dehydrated into dried form
Dried buttermilk classified under dried leguminous vegetables when >95% lactose
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Import Tips & Compliance
• Document exact butterfat composition of blend; obtain triple certification (fat content, fluid state, fermentation method); apply early for USDA dairy import licenses
Related Products 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.
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.