Cultured Buttermilk Powder 18% Milkfat
Freeze-dried cultured buttermilk powder with 18% milkfat, used in baking mixes and as a tangy seasoning. Classified under HTS 0403.90.65.00 as dried 'other' buttermilk (not sour cream), derived from fermented low-fat milk and meeting butterfat limits under 45%. It qualifies as an acidified milk product in dehydrated form per Chapter 4.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not fermented/acidified but just dehydrated milk
Non-fermented dried milk goes to heading 0402; fermentation is key for 0403 classification.
If entered under specific dried whey quota provisions
Certain dried whey products have separate quotas under Note 6; misidentification as buttermilk risks rejection.
If containing over 10% sugar and prepared for retail
Sweetened dried dairy mixes for retail sale may classify as food preparations under Chapter 19.
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Import Tips & Compliance
• Check Additional U.S
• Note 3 quotas for dried cream/buttermilk; secure licenses via USDA early in the year
• Submit certificates of analysis for fat content and bacterial culture verification to confirm fermentation
• Avoid common error of classifying as whey powder; ensure documentation proves milk (not whey) origin
Related Products under HTS 0403.90.65.00
Dried Sour Cream Powder 30% Butterfat
This is powdered sour cream made from fermented cream with 30% butterfat content by weight, dried for extended shelf life and use in baking or seasoning blends. It falls under HTS 0403.90.65.00 as dried sour cream (other than buttermilk) containing not over 45% butterfat, classified within fermented or acidified milk products that are dried. The product meets chapter 4 criteria for sour cream as a fermented dairy product without exceeding the butterfat threshold.
Dried Mexican Style Sour Cream Powder
Dehydrated sour cream powder mimicking Mexican 'crema' with 25% butterfat, cultured and tangy for culinary uses. Fits HTS 0403.90.65.00 as 'other' dried sour cream under 45% butterfat from fermented cream, distinct from buttermilk. Chapter notes confirm natural butterfat emulsion classification.
Organic Dried Buttermilk Spray Powder
Spray-dried organic buttermilk powder with 22% fat, certified USDA Organic, for protein shakes and baking. Under HTS 0403.90.65.00 as dried 'other' buttermilk from fermented milk, butterfat under 45%, fitting Chapter 4 fermented dairy provisions. Organic status doesn't alter tariff classification.
Low-Fat Dried Sour Cream Seasoning
Powdered low-fat sour cream (12% butterfat) used as a seasoning base in dips and snacks. Classifies to HTS 0403.90.65.00 as dried sour cream 'other,' fermented cream product under 45% fat limit. Meets legal definition without added emulsifiers.
Fermented Cream Powder for Baking
Dried fermented cream powder (28% fat) specifically for commercial baking applications. HTS 0403.90.65.00 covers this as 'other' dried sour cream equivalent, acidified milk product not buttermilk. Industrial packaging distinguishes from retail.
Tangy Dried Cultured Cream Powder
Spray-dried cultured cream with lactic fermentation, 35% butterfat for dips and sauces. Falls under HTS 0403.90.65.00 as dried sour cream 'other,' within butterfat limits and fermented dairy scope. Distinct tangy profile from bacterial cultures.