0403.90 - Other:
Sub-classifications
Overview
This HTS category, 0403.90, encompasses a range of fermented or acidified milk and cream products that are not yogurt. It specifically includes items such as buttermilk, curdled milk and cream, and kephir. These products may be in a concentrated form, have added sugar or other sweetening agents, or be flavored. The "Other" designation signifies that this subheading acts as a catch-all for fermented dairy products that do not fit into the more specific yogurt category.
It is crucial to distinguish this category from its sibling, 0403.20, which exclusively covers yogurt. While both involve fermented milk products, the defining characteristic of 0403.20 is the characteristic fermentation process typically associated with yogurt production. This category, 0403.90, is for those fermented dairy products where the defining characteristic is not that of yogurt, even if fermentation is involved.
Within this "Other" classification, further distinctions are made based on the fat content of sour cream and the general classification of other fermented products. Subdivisions address sour cream with not over 45 percent butterfat, sour cream with over 45 percent butterfat, and a residual "Other" for any remaining fermented or acidified milk and cream products that do not fall into the specific sour cream breakdowns. These subcategories exist to refine classification based on the composition and specific nature of the dairy product.