Buttermilk
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: > Buttermilk
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 0403.90.20.00
Cultured Fluid Buttermilk
Pasteurized fluid buttermilk produced by fermenting pasteurized skim milk with lactic acid bacteria, resulting in a thick, tangy liquid with live cultures. It meets HTS 0403.90.20.00 as fluid buttermilk containing not over 45% butterfat, derived from curdled milk through fermentation. This product is used in baking and cooking for its acidity and tenderness.
Organic Fluid Buttermilk
Organic-certified liquid buttermilk made from organic milk fermented with live cultures, containing less than 1% butterfat. Classified under HTS 0403.90.20.00 as fluid buttermilk from the fermentation of milk, suitable for organic baking mixes and beverages. No concentration or added sweeteners.
Low-Fat Liquid Buttermilk
Commercial low-fat buttermilk (0.5% butterfat) produced by adding lactic cultures to skim milk, pasteurized for shelf stability. Fits HTS 0403.90.20.00 precisely as fluid buttermilk not exceeding 45% butterfat from curdled milk process. Commonly used in buttermilk pancakes and marinades.
Pasteurized Drinking Buttermilk
Ready-to-drink pasteurized buttermilk with live cultures, low butterfat, packaged in consumer bottles for direct consumption. HTS 0403.90.20.00 covers this fluid fermented milk product as buttermilk in liquid form. Popular as a probiotic beverage in Eastern European markets.
Skim Milk Buttermilk
Fluid buttermilk cultured from skim milk with 0.1% butterfat, thick consistency from fermentation. Classified in HTS 0403.90.20.00 as fluid buttermilk from curdled milk, not concentrated. Ideal for commercial baking operations requiring consistent acidity.
Probiotic Buttermilk Drink
Liquid buttermilk fortified with specific probiotic strains, butterfat under 0.5%, pasteurized. HTS 0403.90.20.00 applies to this fluid fermented/acidified milk product for human consumption. Marketed for gut health benefits.
Traditional Bulgarian Buttermilk
Authentic Bulgarian-style fluid buttermilk fermented with Lactobacillus bulgaricus, low fat content. Meets precise HTS 0403.90.20.00 criteria as fluid buttermilk from milk fermentation process. Used in traditional recipes and beverages.
Commercial Baking Buttermilk
Bulk fluid buttermilk for industrial baking, cultured from milk with controlled pH and butterfat under 1%. HTS 0403.90.20.00 classification for fluid buttermilk used in large-scale food production. Provides leavening and moisture control.
Fat-Free Fluid Buttermilk
Non-fat buttermilk (0% butterfat) from skim milk fermentation, homogenized for smooth texture. Precisely matches HTS 0403.90.20.00 as fluid buttermilk not over 45% butterfat limit. Popular for health-conscious baking.
Aseptic Buttermilk
Shelf-stable aseptic-packaged fluid buttermilk processed to kill bacteria while preserving cultures, butterfat <0.5%. Classified HTS 0403.90.20.00 as fluid fermented milk product despite extended shelf life. Used where refrigeration unavailable.