0403.90.02.00 - Described in general note 15 of the tariff schedule and entered pursuant to its provisions

This HTS subheading, 0403.90.02.00, specifically classifies certain sour cream products. It applies to sour cream that contains no more than 45 percent by weight of butterfat and is in a fluid state. This classification is distinct from other sour cream and buttermilk products that may have different butterfat content, processing, or specific import provisions.

Unlike other sour cream and buttermilk classifications, this particular subheading is reserved for products meeting the precise butterfat and fluid state criteria outlined. It is important to note that this is a leaf node, meaning there are no further subcategories branching from this specific code. Therefore, any product meeting the general description of sour cream containing not over 45 percent butterfat and in fluid form would fall under this code, provided it does not qualify for a more specific designation elsewhere.

The classification of products within Chapter 04, specifically under heading 0403, focuses on fermented or acidified milk and cream products. This subheading is a precise cut within the broader category of "Other" fermented milk and cream, distinguishing fluid sour cream with a specific butterfat limit from other variations. Careful attention to the butterfat percentage and the physical form (fluid) is paramount for accurate classification under this code.