Fermentation-Produced Chymosin Concentrate
High-purity liquid concentrate of chymosin produced via genetically engineered yeast fermentation. Classified as rennet concentrate under HTS 3507.10.00.00 when specifically for milk coagulation. Standard in large-scale cheese manufacturing.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If used for non-dairy protein hydrolysis
End-use as general protease moves it out of rennet-specific heading 3507.10.
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Import Tips & Compliance
• Include genetic sequence confirmation and substantial equivalence data for FDA review
• Monitor for anti-GMO labeling requirements in target markets post-import
• Test for residual fermentation byproducts that could affect purity classification
Related Products under HTS 3507.10.00.00
Liquid Calf Rennet
Liquid rennet extracted from the stomachs of calves, used primarily in cheesemaking to coagulate milk into curds. It falls under HTS 3507.10.00.00 as a natural enzyme preparation specifically classified as rennet. This product is essential for traditional cheese production like Cheddar and Parmesan.
Rennet Powder Concentrate
Dried powder form of rennet concentrate from bovine sources, standardized for cheesemaking applications. Classified under HTS 3507.10.00.00 due to its high concentration of chymosin enzyme. Ideal for industrial dairy processing with long shelf life.
Microbial Rennet Paste
Thick paste concentrate of microbially produced chymosin, mimicking calf rennet for vegan cheesemaking. Despite functional similarity, it is classified under HTS 3507.10.00.00 when labeled and sold as rennet substitute concentrate. Widely used in modern dairy industries.
Bovine Rennet Tablets
Compressed tablets of concentrated calf rennet for home cheesemakers and small-scale producers. HTS 3507.10.00.00 applies as it is a rennet concentrate in solid form. Each tablet delivers precise coagulation for artisanal cheese.
Dry Rennet Blend for Artisanal Cheese
Powdered rennet concentrate blended minimally for stability in artisanal cheesemaking. Remains under HTS 3507.10.00.00 as primary rennet component exceeds concentrate thresholds. Popular for specialty European cheese varieties.