0403 - Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavored or containing added fruit, nuts or cocoa:
Sub-classifications
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0403 20
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0403 2090 00
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0403 90
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0403 9020 00
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0403 9041
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0403 9041 10
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0403 9041 90
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0403 9045 00
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Overview
This HTS category, 0403, encompasses a range of milk and cream products that have undergone fermentation or acidification. This includes widely recognized items such as yogurt, as well as less common fermented dairy products like buttermilk, curdled milk, kephir, and other cultured dairy preparations. The scope of this heading extends to these products regardless of whether they have been concentrated or if sugar, other sweeteners, flavorings, fruit, nuts, or cocoa have been added.
In contrast to other primary categories within Chapter 4, which might cover fluid milk (0401), cream (0402), butter (0405), or cheese (0406), heading 0403 specifically focuses on the transformation of milk and cream through bacterial action to produce distinct textures and flavors. It is crucial to distinguish these fermented products from plain milk or cream, as the process of fermentation fundamentally alters their characteristics and intended use.
Within heading 0403, two primary subcategories exist to further refine classification. The first, 0403.20, specifically addresses yogurt, recognizing its distinct and widespread commercial presence. The second, 0403.90, serves as a residual category for all other fermented or acidified milk and cream products not otherwise specified, ensuring that the breadth of cultured dairy items is comprehensively covered.