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.
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 23-45% by weight
Lower butterfat sour cream falls under the specific subheading for 23%+ but not over 45% fat content.
If meeting butter definition (80-95% milkfat)
Products qualifying as natural butter per Chapter 4 note (a) are classified in heading 0405, not as fermented cream.
If containing non-milk fats or emulsifiers
Dairy spreads or butter substitutes with added fats/emulsifiers exceeding Chapter 4 definitions shift to prepared food preparations.
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
• Obtain USDA import license if subject to dairy quotas; verify butterfat content via lab analysis to confirm >45% threshold
• Provide certificate of analysis showing fermentation process and fat content; ensure proper refrigeration during transit to maintain quality
• Avoid misclassification as lower-fat sour cream (0403.90.75); common pitfall is incorrect fat percentage declaration leading to penalties
Related Products under HTS 0403.90.78.00
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.