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
60%
Rate breakdown
9903.03.1350%Articles the product of Canada as provided in subdivision (b)(2) of U.S. note 51 to this subchapter
9903.05.2910%Except for products described in headings 9903.05.85–9903.05.93, articles the product of Canada, as provided for in U.S. note 52 to this subchapter
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