Fermented Kephir Powder 12% Butterfat
Dried kephir, a fermented milk drink made with kefir grains, spray-dried to 12% butterfat for smoothie and baking applications. Covered by HTS 0403.90.55.00 as 'other' dried fermented milk product in the specified butterfat range. Distinct from cheese or whey per chapter exclusions.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not dried (liquid yogurt/kephir)
Undried fermented milks classify under 0403.10 yogurt heading.
If containing added probiotics or stabilizers
Excess additives make it a food preparation rather than pure dairy.
If whey protein dominant
Whey-based fermented products shift if not meeting milk cream criteria.
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Import Tips & Compliance
• Include culture specification (kefir grains vs lactic bacteria) to distinguish from standard buttermilk
• Quota applies under US note 1 aggregate (4,105,000 kg); track country-specific allocations
• Test for probiotic viability post-drying; dead cultures may not qualify as 'fermented' product
Related Products under HTS 0403.90.55.00
Dried Sour Cream Powder 25% Butterfat
This is a dehydrated sour cream product cultured from cow's milk, containing 25% butterfat by weight after drying, used primarily as an ingredient in baking and sauces. It falls under HTS 0403.90.55.00 as dried sour cream (under the buttermilk/sour cream category) with butterfat content over 6% but not exceeding 35%. The product meets Chapter 4 definitions for fermented dairy without exceeding quota exclusions.
Cultured Buttermilk Powder 15% Milkfat
Dehydrated cultured buttermilk with 15% butterfat, produced by fermenting skimmed milk with lactic cultures, commonly used in commercial baking mixes. Classified under HTS 0403.90.55.00 as dried buttermilk within the 6-35% butterfat range for 'other' fermented milk products. Excludes quota-exempt categories like high-lactose whey.
Dried Acidified Cream 20% Fat
Powdered acidified cream produced by direct acidification or fermentation, standardized to 20% butterfat for use in dips and dressings. Fits HTS 0403.90.55.00 as 'other' dried fermented/acidified cream under 45% butterfat cap with 6-35% fat specification. Adheres to chapter provisions for natural dairy constituents.
Spray-Dried Sour Cream 30% Fat
Commercial spray-dried sour cream with 30% butterfat, used in seasoning blends and instant soups. HTS 0403.90.55.00 applies to this dried sour cream subproduct meeting 6-35% fat and fermented criteria from Chapter 4 notes. Not a modified whey or high-lactose exclusion.