0403.90.20.00 - Buttermilk 🖩

This HTS category covers buttermilk, a fluid dairy product. Buttermilk, in its most common form, is the liquid remaining after butter has been churned from milk or cream. It is characterized by its tangy flavor, often a result of the lactic acid produced by bacteria during fermentation, which is a natural process or can be induced. This specific classification applies to buttermilk in its fluid state, meaning it has not undergone significant concentration or drying processes.

Distinguishing this classification from its sibling, "Sour cream," is crucial. While both are fermented dairy products, sour cream is specifically defined by its fat content, typically containing not over 45 percent by weight of butterfat. Buttermilk, on the other hand, is characterized by its liquid form and lower fat content compared to cream-based products. The primary distinction lies in the source and processing method, with buttermilk being a byproduct of butter making or a deliberately cultured product with a thinner consistency than sour cream.

As this is a leaf node in the HTS database, there are no further subcategories for buttermilk. Classification within this code is therefore determined by meeting the defined criteria for fluid buttermilk. Examples include traditional cultured buttermilk as found in retail markets and commercially produced buttermilk that has been acidified. The key is its fluid nature and its identity as buttermilk, distinct from other fermented dairy products like yogurt or kefir, or cream-based products like sour cream.