0403.90.04.00 - Described in additional U.S. note 5 to this chapter and entered pursuant to its provisions 🖩

This HTS classification, 0403.90.04.00, specifically covers sour cream that contains not over 45 percent by weight of butterfat and is in a fluid state. This definition is further refined by additional U.S. note 5 to Chapter 4, which provides specific criteria for its entry. It is important to note that this classification is distinct from other entries under the "sour cream containing not over 45 percent by weight of butterfat; buttermilk" heading, such as 0403.90.02.00, which is designated for goods described in general note 15 and entered pursuant to its provisions, and 0403.90.16.00, which falls under the broader "Other" category for sour cream.

The key distinguishing factor for this category is the precise butterfat content and its fluid consistency, differentiating it from potentially higher fat content sour creams or concentrated forms. These products are a direct subcategory of fermented or acidified milk and cream, offering a specific formulation of sour cream that meets stringent import requirements as outlined in the additional U.S. note. As this is a leaf node, there are no further subdivisions. Classification relies on confirming the product meets the butterfat percentage and fluid state requirements, alongside adherence to the provisions of additional U.S. note 5.