0403.90.74.00 - Described in additional U.S. note 6 to this chapter and entered pursuant to its provisions 🖩

This HTS category specifically classifies sour cream that contains over 45 percent by weight of butterfat. This high butterfat content is a key distinguishing factor that differentiates it from other fermented milk products. Such products are typically characterized by their rich, thick texture and are often used in culinary applications where a higher fat content is desired.

Within the broader classification of "Other" fermented milk and cream products (0403.90), this code is distinct from its siblings. Unlike 0403.90.72.00, which covers products meeting specific general note provisions and entered under those terms, this category focuses solely on the technical butterfat content. It also differs from 0403.90.78.00, which acts as a residual category for sour cream with a butterfat content not meeting the 45 percent threshold, or other fermented cream products not otherwise specified.

As this is a leaf node in the HTS classification structure, there are no further subdivisions. Therefore, the classification of a product under 0403.90.74.00 will hinge entirely on the precise determination of its butterfat content, which must be verified through laboratory analysis or product specifications to meet the "over 45 percent by weight" criterion.