Sour cream containing not over 45 percent by weight of butterfat; buttermilk: — Dried: — Containing over 6 percent but not over 35 percent by weight of butterfat: — Described in additional U.S. note 8 to this chapter and entered pursuant to its provisions
Part of: 040390 — Other:
I82187 · 2002-05-28 — The tariff classification of lactose, whey protein concentrate, nonfat dry milk powder, dried, sweet whey, dried buttermilk, and dried, whole milk from Germany.
The merchandise is described thus: “Lactose Product.” The ingredients are 93-97 percent lactose (more than 95 percent lactose on a dry basis), 4-5 percent moisture, 3.0-3.5 percent ash, 1.8-6.0 percent protein, and 0.1-0.5 percent fat. The pH is 4.5-7.5. “Lactose Product” is obtained from whey. It has a lower sugar content than lactose. “Lactose Product” is produced by physical separation techniques such as precipitation, filtration, and dialysis. It is packaged in multiwall bags with polyethylene, inner liners or other closed containers (for example, tote bins). Applications include bakery…
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