Cultured Low Fat Buttermilk Solids
Dehydrated cultured buttermilk solids with maximum 6% butterfat, used primarily in dry mix formulations and bakery applications, entered under the limited quota of additional U.S. note 12. Classified in HTS 0403.90.41 due to fermentation process and low fat content specifications.
Import Duty Rates by Country of Origin
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not fermented/cultured
Uncured dried milk/cream without fermentation characteristics falls under general milk powder provisions.
If >95% lactose content on dry matter basis
Chapter note excludes high-lactose whey-derived products to heading 17 sugars.
If >80% whey protein concentrate
High-protein whey concentrates excluded from chapter 4 by note (d), classify as albumins.
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Import Tips & Compliance
• Include commercial invoice specifying 'cultured' status and butterfat analysis to distinguish from regular milk powder
• Track quota usage via USDA Foreign Agricultural Service reports to time imports within annual limits
• Ensure packaging prevents moisture absorption which could affect dry matter content classification
Related Products under HTS 0403.90.41
Dried Buttermilk Powder Low Fat
Dried buttermilk powder with not over 6% butterfat by weight, produced by spray-drying cultured buttermilk and entered under the quantitative limits of additional U.S. note 12 to chapter 4. This product is used in baking and food manufacturing as it provides tangy flavor and acidity without exceeding the butterfat threshold for HTS 0403.90.41 classification.
Spray Dried Sour Cream Powder 5% Fat
Spray-dried sour cream powder containing 5% butterfat by weight, cultured from heavy cream and dehydrated for shelf stability, specifically entered pursuant to U.S. note 12 quota provisions. Meets HTS 0403.90.41 as dried sour cream not over 6% butterfat from fermented cream.
Dried Acidified Cream Powder 4.5% Fat
Powder obtained by drying acidified cream (cultured with lactic bacteria) containing 4.5% butterfat by weight, meeting precise compositional requirements for HTS 0403.90.41 entry under U.S. note 12 quota. Used in dips, dressings and processed foods requiring sour cream flavor profile.
Low Fat Kephir Powder Instant
Instantized spray-dried kephir powder from fermented milk with ≤6% butterfat, reconstituted for beverage use, specifically provided for under quota-limited subheading 0403.90.41 per additional U.S. note 12. The fermentation with kephir grains qualifies it as 'other fermented milk' in this HTS.