Acidified Cream Ferment from Mexico
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 — Mexico → United States
30%
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
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