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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If genetically modified microbial rennet
Microbial rennets, even if functionally identical, are classified separately from animal-derived rennet under other enzymes.
If pre-mixed with salts or stabilizers for retail food use
Blends exceeding simple concentrates may be seen as food preparations rather than pure enzyme products.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Obtain FDA prior approval via a Food Contact Notification or GRAS status, as rennet is a food processing aid
• Provide certificates of analysis confirming enzymatic activity and absence of contaminants like antibiotics
• Avoid misclassification as a general enzyme under 3507.90; specify rennet origin to prevent customs disputes
Related Products under HTS 3507.10.00.00
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.
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.
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.