Kefir Starter Culture Powder
Dried kefir grains culture with 2% residual butterfat for yogurt production, classified as dried fermented milk product. HTS 0403.90.45.00 includes kephir and other fermented milks dried with ≤6% butterfat.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If imported in liquid form
Liquid kephir/yogurt stays in unflavored liquid fermented milk subheadings before drying.
If containing stabilizers/preservatives
Added non-milk emulsifiers or stabilizers push it to miscellaneous food preparations.
If pea/bean-based fermented culture
Non-dairy fermented products fall under legumes, not milk/cream chapter.
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Import Tips & Compliance
• Include microbial analysis confirming fermentation; verify no live culture restrictions; document as ingredient vs consumer product for quota purposes
Related Products under HTS 0403.90.45.00
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Powdered sour cream obtained by drying fermented milk cream with approximately 5% butterfat content, used as an ingredient in dips and sauces. Classified under HTS 0403.90.45.00 as dried sour cream containing not over 6% butterfat, distinct from liquid sour cream in 0403.10. It meets the criteria for fermented or acidified milk products that have been dehydrated.
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Low-Fat Sour Cream Dehydrated Base
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