Bulgarian Yogurt Full Fat from Japan
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.
Duty Rate — Japan → 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
• Verify bacterial strains match traditional yogurt cultures to prevent classification as acidified milk; monitor Note 10 aggregate quota (4.1M kg); declare exact milkfat percentage on entry documents