Articles for which an import license is required
N251717 · 2014-04-03 — The tariff classification of dried whey from Canada.
Product specification sheets, a manufacturing flow chart and a sample identified as an “acid-type whey powder” accompanied your request. The sample is a yellowish-white powder said to contain 1.2% fat (max), 5% moisture (max) and 9-11% protein, and to have a titratable acidity of 0.30% (min). You state a belief that subheading 0404.10.1100, Harmonized Tariff Schedule of the United States (HTSUS), could apply to this product. That subheading provides for certain “modified whey,” as defined in Subheading Note 1 to Chapter 4, HTSUS. However, based on the submitted information, it appears that…
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…
g89553 · 2001-04-23 — The tariff classification of dairy products from Argentina, Denmark, France, Germany, Hungary, Ireland, Israel, Lithuania, Mexico, the Netherlands, Poland, Sweden, and the United Kingdom.
The merchandise, comprised of dairy products, is described thus: Item 1 is a blend of 95 percent dry buttermilk and 5 percent sugar. The milk fat content is not less than 4.275 percent, typically 4.75 percent. Item 2 is a blend of 95 percent dry buttermilk and 5 percent salt. The milk fat content is not less than 4.275 percent, typically 4.75 percent. Item 3 is a blend of 95 percent dry whey and 5 percent sugar. The milk fat content is not more than 1.4 percent, typically 0.95 percent. Item 4 is a blend of 95 percent dry whey and 5 percent salt. The milk fat content is not more than 1.4…
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