Rennet Casein for Cheese Production

Casein precipitated using rennet enzyme from skim milk, categorized under HTS 3501.10.5000 as other casein types. Primarily used in cheese-making as a milk protein isolate for consistent texture.

Import Duty Rates by Country of Origin

Origin CountryMFN RateCh.99 SurchargesTotal Effective Rate
πŸ‡¨πŸ‡³ChinaFree+17.5%17.5%
πŸ‡²πŸ‡½MexicoFree+10.0%10%
πŸ‡¨πŸ‡¦CanadaFree+10.0%10%
πŸ‡©πŸ‡ͺGermanyFree+10.0%10%
πŸ‡―πŸ‡΅JapanFree+10.0%10%

Alternative Classifications

This product could be classified differently depending on its characteristics or intended use.

0404.10.90.00Higher: 35% vs 17.5%

If sold as whey protein concentrate byproduct

Whey powders from cheese production are dairy products under Chapter 4.

2106.90.26.00Same rate: 17.5%

If blended into food preparations like protein supplements

Blended protein food preps shift to heading 2106 food preparations.

3502.20.00.00Same rate: 17.5%

If in milk albumin form not for therapy

Milk albumins are classified under heading 3502, separate from casein.

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

β€’ Obtain veterinary certificates proving non-medicinal use to avoid Chapter 30 blood fraction exclusions

β€’ Declare processing method (rennet vs acid) on invoices for accurate classification

β€’ Test for microbial contaminants as dairy importers face strict FDA oversight