Whey Butter from Japan
Whey butter is produced from the fat recovered from whey, a milk processing byproduct, typically with composition exceeding butter's solids-not-fat limits despite 80%+ milkfat. It qualifies for HTS 0405.90.20.40 as 'other' dairy fats derived from milk per Chapter 0405 note (a) including whey butter but not meeting exact butter specs. Used in industrial baking and confectionery.
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
• Document whey origin and fat extraction process to distinguish from cream butter; secure USDA license for butter substitute quota
• Test for exact milkfat (80-95%) and solids-not-fat (<2%) to prevent disputes; Mexican-origin prohibited under quota notes