Described in general note 15 of the tariff schedule and entered pursuant to its provisions
Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavored or containing added fruit, nuts or cocoa: > Other: > Sour cream containing over 45 percent by weight of butterfat: > Described in general note 15 of the tariff schedule and entered pursuant to its provisions
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 0403.90.72.00
Imported Australian Sour Cream (High-Fat Cultured)
Premium sour cream from Australia with over 45% butterfat content, cultured from pasteurized cream and fermented with lactic acid bacteria. Classified under HTS 0403.90.72.00 as sour cream exceeding 45% butterfat, entered pursuant to General Note 15 provisions for Australian dairy imports within quota limits. Ideal for culinary uses like baking and dips.
New Zealand Cultured Crème Fraîche (Over 45% Fat)
Rich cultured crème fraîche from New Zealand featuring over 45% milkfat, naturally fermented for tangy flavor. Falls under HTS 0403.90.72.00 for high-butterfat sour cream entered under General Note 15 quota provisions. Commonly used in gourmet sauces and desserts.
EU Quota Sour Cream (48% Butterfat French Style)
French-style sour cream with 48% butterfat, fermented and entered under EU quota via General Note 15. Meets HTS 0403.90.72.00 criteria for sour cream over 45% milkfat from curdled cream. Popular in European pastries and toppings.
Canadian High-Fat Farmhouse Sour Cream
Artisanal farmhouse sour cream from Canada with 46% butterfat, slow-cultured for rich texture. Classified in HTS 0403.90.72.00 under General Note 15 for quota entry of fermented high-fat cream. Used in traditional baking.
Imported Israeli Cultured Cream (47% Milkfat)
Kosher-certified cultured cream from Israel at 47% milkfat, fermented for sour cream profile. Enters under HTS 0403.90.72.00 pursuant to General Note 15 quota for high-butterfat sour cream. Versatile for Middle Eastern dishes.
Swiss Quota High-Fat Schmand Sour Cream
Traditional Swiss Schmand sour cream exceeding 45% butterfat, cultured and aged. Fits HTS 0403.90.72.00 for General Note 15 entry of premium fermented cream. Excellent for fondue and pastries.
Uruguayan Premium Sour Cream (50% Butterfat)
Grass-fed Uruguayan sour cream at 50% butterfat, naturally fermented. Classified under HTS 0403.90.72.00 via General Note 15 for quota-eligible high-fat fermented cream. Prized for rich flavor in cooking.
Australian Organic High-Fat Sour Cream
Certified organic sour cream from Australia with 46% butterfat, fermented without additives. Enters HTS 0403.90.72.00 under General Note 15 for organic high-fat dairy imports. Perfect for health-conscious consumers.