Described in additional U.S. note 10 to this chapter and entered pursuant to its provisions
Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavored or containing added fruit, nuts or cocoa: > Other: > Other: > Other: > Described in additional U.S. note 10 to this chapter and entered pursuant to its provisions
Duty Rate (from China)
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
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)
Products classified under HTS 0403.90.90.00
Greek Yogurt Plain Whole Milk
Thick, creamy Greek-style yogurt made from whole cow's milk, strained to remove whey for higher protein content. Classified under HTS 0403.90.90.00 as fermented milk product entered pursuant to U.S. Note 10 quota provisions for dairy imports. Meets criteria for yogurt as acidified milk with live cultures, not concentrated beyond standard processing.
Bulgarian Yogurt Full Fat
Traditional Bulgarian yogurt fermented with Lactobacillus bulgaricus and Streptococcus thermophilus strains from full-fat milk. Falls under HTS 0403.90.90.00 as other fermented milk entered under U.S. Note 10 quota. Distinct creamy texture from specific bacterial cultures meets heading 0403 criteria without added sweeteners.
Kefir Plain Lowfat
Fermented milk drink made with kefir grains containing symbiotic bacteria and yeasts, reduced fat version. HTS 0403.90.90.00 applies as kephir (other fermented milk) under Note 10 quota provisions. Effervescent quality from yeast fermentation distinguishes it while remaining natural milk product.
Acidophilus Milk 2% Fat
Cultured milk fermented with Lactobacillus acidophilus bacteria for digestive health benefits. Classified HTS 0403.90.90.00 as acidified milk product pursuant to U.S. Note 10 quota. Retains liquid milk consistency with specific probiotic cultures qualifying as fermented milk.
Buttermilk Cultured Whole
Traditional cultured buttermilk from whole milk fermented with lactic acid bacteria. HTS 0403.90.90.00 for buttermilk (other fermented) entered under Note 10 quota limits. Characteristic tangy flavor and thick consistency from natural fermentation process.
Lassi Plain Unsweetened
Traditional Indian fermented yogurt drink made by blending yogurt with water, plain variety. Falls under HTS 0403.90.90.00 as diluted fermented milk under Note 10 provisions. Maintains yogurt cultures and milkfat qualifying as fermented/acidified milk product.
Viili Fermented Milk
Finnish mesophilic fermented milk with ropey texture from specific bacterial strains. HTS 0403.90.90.00 classification as other fermented milk pursuant to Note 10 quota. Traditional Nordic product meeting natural fermentation criteria without concentration.
Filmjölk Cultured Milk
Swedish fermented milk product with mild flavor from Lactococcus bacteria cultures. Classified under HTS 0403.90.90.00 as other fermented milk entered via Note 10. Similar to yogurt but uses different bacterial strains qualifying under heading 0403.
Skyr Icelandic Yogurt
Traditional Icelandic strained yogurt high in protein, cultured from skim milk. HTS 0403.90.90.00 as other yogurt/fermented milk under U.S. Note 10 quota. Straining process similar to Greek yogurt but specific bacterial strains and heritage production.
Probiotic Drinkable Yogurt
Liquid yogurt beverage fortified with multiple live probiotic strains beyond standard cultures. Falls under HTS 0403.90.90.00 as fermented milk product via Note 10 quota. Drinkable consistency but retains yogurt fermentation characteristics.
Cultured Cream 18% Fat
Fermented dairy cream with 18% milkfat content, thick consistency for cooking. Classified HTS 0403.90.90.00 as other fermented cream under Note 10 provisions. Bacterial fermentation creates sour cream-like product meeting Chapter 4 criteria.
Matzoon Armenian Yogurt
Armenian traditional yogurt fermented with specific local bacterial strains. HTS 0403.90.90.00 for other fermented milks entered pursuant to Note 10 quota. Heritage product maintaining natural milk fermentation without modern additives.
Dahi Indian Curd
Plain Indian curd made by natural fermentation of boiled milk with ambient bacteria. Classified under HTS 0403.90.90.00 as curdled milk under Note 10 provisions. Homemade-style product using traditional deshi culture methods.
Lebanese Labneh Strained
Middle Eastern strained yogurt cheese spread from fermented milk. HTS 0403.90.90.00 as fermented product before final straining under Note 10. Draining whey concentrates natural milk proteins without molding qualifying as cheese.
Ayran Turkish Yogurt Drink
Salty Turkish yogurt beverage diluted with water and carbonated naturally. Falls under HTS 0403.90.90.00 as fermented milk drink via Note 10 quota. Maintains sufficient yogurt milkfat and cultures despite dilution.