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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If unfermented or naturally soured
Non-cultured sour creams classified under unflavored cream heading 0401
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Import Tips & Compliance
• Fat content testing critical for cream vs milk classification; distinguish from unfermented sour cream; declare precise fermentation method
Related Products 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.