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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If butterfat content is 18-45%
Lower butterfat sour cream falls under subheading 0403.90.55, outside the high-fat category of 0403.90.72
If yogurt-style fermented milk
Products meeting yogurt definition (specific cultures and consistency) classify under 0403.10 rather than sour cream
If flavored with fruit or additives beyond basic fermentation
Heavily flavored or sweetened fermented creams may classify as food preparations in Chapter 21
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Import Tips & Compliance
• Obtain USDA import license prior to shipment as required for General Note 15 dairy quotas
• Verify butterfat content via lab analysis to confirm >45% threshold
• Ensure cold chain compliance to maintain product integrity during transit
Related Products under HTS 0403.90.72.00
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.