Liquid Calf Rennet from Japan
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.
Duty Rate — Japan → United States
10%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Import Tips
• 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