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N302241 · 2019-03-01 — The tariff classification of Cheese Flavor Pastes and Cultured Cream Flavor Paste from New Zealand
The samples submitted were examined and disposed of. The subject merchandise is described as cheese flavor pastes (CH403, CH440) and cultured cream flavor paste (C742). CH403 and CH440 are composed of cream, milk solids, salt, enzymes and cultures. C742 is composed of cream, water, natural flavor, enzymes and cultures. You state that CH402 and CH440 are made from dairy ingredients that have been fermented and enzyme modified to create an intense mature cheddar cheese profile. C742 is made from cream that has been fermented, enzyme modified, and to which “flavor top notes” have been added to…
N258013 · 2014-10-28 — The tariff classification of a fermented milk powder from Ireland.
A sample identified as “skimmed milk yogurt powder” was submitted for our examination. It is a fine, pale-yellow powder lacking a noticeable odor. A specification sheet, manufacturing flow chart and a written discussion of the product also accompanied the sample. The product is made by first inoculating fresh pasteurized skim milk with “yogurt cultures” of undisclosed species. The cultured milk is then heated and incubated until the desired pH is reached. The resulting liquid is then pasteurized to deactivate the culture. The product is then evaporated and spray-dried, resulting in a “powder…
N025549 · 2008-07-10 — The tariff classification of a fermented milk powder used in cosmetics, from Switzerland.
A sample identified as “Yoghurt Protein COS GBU” was submitted for our examination. Information accompanying your letter indicates that the product is made by spray drying and irradiating fermented skim milk. The submitted sample has been analyzed by our laboratory, which finds it to be a dried fermented milk product, other than yogurt, in the form of a light yellow powder having a titratable acidity of 4.52% and containing 34.9% lactose, 36.1% protein and 4.9% moisture. You state that the product is “primarily used for cosmetic applications.” The applicable subheading for the “Yoghurt…
e87686 · 2000-11-29 — The tariff classification of fermented milk and cream from Canada.
, Madison, WI. The instant merchandise is a fermented mixture of milk and cream. The ingredients are stated to consist of 72-76 percent fluid milk, 22-26 percent fluid cream, and 1-2 percent lactic starter cultures. The product will be manufactured in Canada by combining the fluid milk and cream, homogenizing and pasteurizing the mixture, cooling the product to 72-74 degrees Fahrenheit, and adding the bacterial cultures to start the fermentation process. Fermentation takes from 12-16 hours or until the mixture reaches a pH of 4.5-4.7. After fermentation, the product, in liquid form, will be…
812854 · 1995-08-08 — The tariff classification of kephir from Canada.
The merchandise, kephir, is a fermented milk product. The manufacture is performed thus: First, milk is fermented with kephir, a milk grown culture. Kephir grains are a product of lactic and acetic acid bacteria, and yeast. The milk is incubated at 22 degrees Centigrade for 16 hours with kephir grains. The ingredients of the plain product (containing 1.5 percent milk fat) are milk solids and kephir culture. The fruit product (containing 1.2 percent milk fat) is comprised of milk solids, fruit preparation (strawberries or peach, sugar, pectin, corn starch, citric acid, and natural flavoring),…
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