Butter substitutes, whether in liquid or solid state: — Containing over 45 percent by weight of butterfat: — Described in additional U.S. note 14 to this chapter and entered pursuant to its provisions
Part of: 040520 — Dairy spreads:
L80282 · 2005-02-28 — The tariff classification of a butterfat/condensed whey product from Ireland.
The product in question, described as a “whey cheese,” consists of a mixture, predominantly of milk fat with a relatively small amount of condensed whey. You state that, while this product could be consumed ‘as-is’ by a consumer, its principle application is for use in the manufacture of other foods such as bakery items (cheese cake and the like) and process cheese products. A Laboratory Report, dated January 25, 2005, from the New York Laboratory, Laboratory and Scientific Services, Customs and Border Protection, described a sample of the product as an “yellow oily soft block, labeled ‘whey…
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