Salted Whey Butter
Salted whey butter is produced from whey cream separated during cheese making, meeting the exact specifications of heading 0405 with 80-95% milkfat, max 2% milk solids-not-fat, and max 16% water. It is classified under 0405.10.20.00 as 'other' butter since it is neither fresh nor unsalted butter covered by prior subheadings. This natural dairy product contains sodium chloride but no added emulsifiers.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If dehydrated
Dehydrated butter or ghee falls under 0405.90 per subheading note, excluding it from butter definition in 0405.10.
If milkfat 39-80%
Products with milkfat below 80% qualify as dairy spreads under 0405.20, not true butter per chapter note (a).
If butter substitute >45% butterfat
Butter substitutes with over 45% butterfat are quota-controlled under 2106.90.34 per US note, not pure dairy butter.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Obtain USDA import license due to quantitative restrictions excluding Mexico; verify milkfat content via lab analysis (80-95% required); declare as 'whey butter' precisely to avoid reclassification to spreads
Related Products under HTS 0405.10.20.00
Rancid Butter Blocks
Rancid butter is aged natural butter that has developed characteristic flavor through natural fermentation, still meeting 0405 butter criteria of 80-95% milkfat and proper solids/water balance. Classified in 0405.10.20.00 as 'other' butter for its unique preservation state used in specialty cooking. Contains no emulsifiers, only natural lactic cultures.
Canned Salted Butter
Canned salted butter is preserved in airtight tins for extended shelf life while maintaining 80-95% milkfat content required for heading 0405 classification. Falls under 0405.10.20.00 as 'other' butter since the canning process doesn't alter its fundamental butter composition. Explicitly covered by heading definition including canned butter.
Recombined Butter Paste
Recombined butter made by recombining milkfat with water and solids to precise 0405 specifications (80-95% fat, ≤2% solids-not-fat, ≤16% water). Classified under 0405.10.20.00 as 'other' butter, explicitly including recombined butter in heading definition. Used in industrial baking for consistent performance.
Cultured Unsalted Butter
Cultured unsalted butter fermented with lactic-acid bacteria for premium flavor, meeting all 0405 chemical specs without sodium chloride addition. Falls in 0405.10.20.00 as 'other' since not specifically fresh cream butter or salted. Contains permitted cultures but no prohibited emulsifiers.
Anhydrous Milkfat Butter
High-purity anhydrous milkfat standardized to butter specs (80-95% fat), derived exclusively from milk without concentration beyond limits. Classified 0405.10.20.00 as 'other' butter, not butter oil since water content maintained within 16% maximum. Used in confectionery manufacturing.