Whey Butter from Germany
Whey butter is produced from the fat recovered from whey, the liquid byproduct of cheesemaking, meeting milk-derived fat criteria but not standard butter composition limits. It is included under HTS 0405.90.20 as 'other' per chapter notes defining butter narrowly. Used in confectionery and baking for cost-effective fat source.
Duty Rate — Germany → United States
10%
Rate breakdown
9903.05.3910%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.97, articles the product of a member state of the European Union, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 10 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Document whey origin to distinguish from cream butter; adhere to 6M kg aggregate quota for butter substitutes; test for max 16% water to avoid butter heading