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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If very low fat <3%
Ultra-low fat fermented creams use separate subheadings in 0403.90
Not sure which classification is right?
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Import Tips & Compliance
• Include organic certification alongside USDA quota license
• Ensure no prohibited additives per chapter notes
• Use temperature-controlled logistics
Related Products 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.