Acidified Cream Ferment from Canada
Acidified milk cream produced by bacterial fermentation to achieve sour cream characteristics, containing added cultures. Israeli-origin product enters HTS 0403.90.87.00 under General Note 15 as other fermented or acidified milk and cream. Distinction from butter/dairy spreads based on fat content under 39%.
Duty Rate — Canada → United States
30%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• Fat content analysis certificate essential to distinguish from dairy spreads (≥39% milkfat)
• Specify acidification method (fermentation vs chemical) in technical documentation
• Verify compliance with FDA pasteurization standards for acidified milk products