Other
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: > Other
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 0403.90.78.00
Cultured Sour Cream 48% Butterfat
A premium cultured sour cream made from pasteurized cream fermented with lactic acid bacteria, containing 48% butterfat by weight. It meets HTS 0403.90.78.00 criteria as sour cream exceeding 45% butterfat, not in airtight containers, and classified under 'other' fermented dairy creams. The high fat content and fermentation process distinguish it from lower-fat dairy products.
Premium Bulgarian Sour Cream 49% Fat
Traditional Bulgarian-style sour cream using specific lactic cultures, achieving 49% butterfat for authentic richness. Classified in HTS 0403.90.78.00 as other high-butterfat sour/fermented cream, distinguished by regional production methods but fitting universal dairy criteria. No added sugars or flavors.
Organic Grass-Fed Sour Cream 50% Fat
Organic sour cream produced from grass-fed cow cream, cultured to achieve tangy flavor with 50% butterfat content. Classified under HTS 0403.90.78.00 as 'other' sour cream over 45% butterfat, fitting the fermented/acidified milk cream category without added sugar or fruit. Organic certification does not alter dairy classification.
French-Style Crème Fraîche 47% Butterfat
Thick, rich crème fraîche made by culturing heavy cream to 47% butterfat, offering nutty flavor for culinary use. Falls under HTS 0403.90.78.00 as sour cream/fermented cream over 45% butterfat in the 'other' category, regardless of European naming conventions. Distinct from yogurt by cream base and fat level.
Culinary Sour Cream 46.5% Milkfat
Professional-grade sour cream with 46.5% butterfat, ideal for chefs in sauces and desserts, cultured from heavy cream. HTS 0403.90.78.00 applies to this high-fat fermented cream as 'other' sour cream not in airtight containers. Meets exact butterfat threshold without added ingredients.
Artisanal Small-Batch Sour Cream 47.2% Butterfat
Handcrafted sour cream from small dairy farms, slowly cultured to 47.2% butterfat for superior texture and taste. HTS 0403.90.78.00 covers this as other sour cream over 45% fat, emphasizing artisanal fermentation without concentration or additives. Ideal for gourmet applications.