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.
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 containing over 6% butterfat
Dried sour cream or buttermilk exceeding 6% butterfat falls under separate subheading with different quota access.
If not cultured/fermented but dried milk
Non-fermented dried milk products are classified in milk powder headings, not cultured dairy under 0403.
If containing added flavors/sweeteners exceeding dairy character
Heavily flavored or sweetened dried dairy mixes may be classified as food preparations rather than pure dairy.
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Import Tips & Compliance
• Obtain USDA import license before entry as required for quota under additional U.S. note 12; Mexico-origin prohibited
• Provide lab analysis certificate verifying butterfat ≤6% by weight and dry matter content to avoid reclassification
• Monitor annual quota (296,000 kg total) as oversubscription leads to higher TRQ rates or denial of entry
Related Products under HTS 0403.90.41
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.
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.
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.