Other: — Dairy products described in additional U.S. note 1 to chapter 4: — Described in additional U.S. note 10 to this chapter and entered pursuant to its provisions
Part of: 040490 — Other:
N309453 · 2021-04-07 — The tariff classification of Milk Protein Powder from Finland
(Parsippany, NJ). The samples and documentation that you provided were reviewed by the New York Customs and Border Protection Laboratory. The review is now complete. We apologize for any delay. There are five Valio Eila™ brand of products under review. Valio Eila™ NUTRI F+ is composed of milk protein concentrate, buttermilk, emulsifiers (lecithin, vegetable oil), magnesium, lactase enzyme, vitamins E, pyridoxin (vitamin B6), folic acid, and vitamin D. The product contains 53.8 percent protein, 2.3 percent of milk fat on a dry basis, and no sucrose. Moisture content is stated by the importer…
N115542 · 2010-07-26 — The tariff classification of a powdered dairy ingredient from an unspecified country.
The item in question is identified as “Nonfat Solids 20,” which is said to be a dry dairy ingredient in powder form consisting of 63 percent sweet whey powder, 31 percent whey protein concentrate (34% protein content), and 6 percent nonfat dry milk. Its principal use is said to be in food and feed applications as a protein source. Overall, the product is stated to contain 20 percent protein, 1.5 percent fat (maximum), 9.0 percent ash (maximum), 4.0 percent moisture (maximum) and 66.0 percent carbohydrates. For the purposes of this ruling, it is assumed that the product will be imported in…
N057297 · 2009-04-30 — The tariff classification of a buttermilk/whey-solids blend from various countries.
The item in question is an off-white powder identified as a “buttermilk blend” typically used in dry bakery mix applications, such as pancake mixes and muffin mixes, as a replacement for buttermilk powder. The specifications indicate that the blend contains 23% protein, 4% fat, 8.5% ash and 5% moisture. The ingredients, by weight, are stated to be: whey protein concentrate (42.5%), whey powder (32.5%), buttermilk powder (20%), and lactic acid (5%). The product will be packaged in 50-lb bags with polyethylene liners. The applicable subheading for the above-described “buttermilk blend,” if…
L81459 · 2005-04-03 — The tariff classification of acid casein products manufactured from reconstituted skim milk powder, buttermilk powder and from cheese fines
, you requested a tariff classification ruling. Your descriptive literature included component breakdowns for acid casein from skim milk powder, from buttermilk powder and from cheese fines. The component weight breakdowns submitted with your request show the composition of these products is, as follows: The acid casein from skim milk was found to consist of 97.0 percent protein (dry basis), 11.5 percent moisture, 1.1 percent fat, 0.1 percent lactose, and 1.8 percent ash. Acid casein from buttermilk powder was found to consist of 91.0 percent protein (dry basis), 11.5 percent moisture, 6.2…
K88862 · 2004-09-22 — The tariff classification of a cream substitute from Canada.
of New Brunswick, Canada. The product in question is described as a “cream substitute,” manufactured by combining milk fat from butter or from butter oil with nonfat milk solids, such as skim milk powder or evaporated skim milk. The nonfat milk solids will be added as a liquid containing 9 percent solids. In processing, the finished mixture will be pasteurized, then shipped to the United States in insulated tankers. The cream substitute will have a fat content of about 40 percent by weight in the imported product, and is said to look and taste like cream, being interchangeable in recipes…
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