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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If for sour cream 18-45% butterfat
Graduated fat content subheadings separate sour cream by precise milkfat percentage bands.
If condensed/evaporated before fermentation
Pre-concentration changes classification to condensed milk/cream heading 0402.
If >80% whey protein concentrate
Chapter exclusions send high-protein whey derivates to albumins in Chapter 35.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Bulk imports require precise fat assays; retain third-party lab results for CBP review
• Comply with FDA pasteurized milk ordinance; include country-of-origin dairy health certification
Related Products 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.
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.