Salted Whey Butter from Japan
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.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
Import Tips
• 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