Acidified Cream Ferment from China
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 — China → United States
37.5%
Rate breakdown
9903.03.0110%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
9903.88.157.5%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)
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