Rennet Casein for Cheese Production from Canada
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.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• Obtain veterinary certificates proving non-medicinal use to avoid Chapter 30 blood fraction exclusions
• Declare processing method (rennet vs acid) on invoices for accurate classification
• Test for microbial contaminants as dairy importers face strict FDA oversight