Other:
Part of: 0405 — Butter and other fats and oils derived from milk; dairy spreads:
L85066 · 2005-08-31 — The tariff classification and status under the North American Free Trade Agreement (NAFTA), of "GerCreme" from Mexico; Article 509
“GerCreme,” as described in your letter, is a high butterfat blend, with a minimum of 90 percent by weight of milk fat, milk solids and salt or sugar. The product is made in three steps. The end product of the first step is designated Blend A. Blend A will be produced in Australia, Chile, Guatemala or New Zealand. Blend A will consist of a mixture of 95 to 99 percent anhydrous milk fat (AMF) and 1 to 5 percent by weight of either salt or sugar. The possible sources of this milk fat may include Argentina, Australia, Canada, a member country of the European Union, New Zealand and Uruguay. Blend…
R01558 · 2005-03-29 — The tariff classification of a confectionary mixture from New Zealand.
The product is described as a confectionary mix. The product is said to be a spreadable water-in-oil type emulsion and to consist of 80.5 percent milk fat, 15.6 percent moisture, 1.6 percent salt, 1.3 percent sucrose and 1.1 percent milk solids. The product will be used in the manufacture of confectionary products and imported in 25-kilogram polyethylene lined cardboard cartons. This product is neither “butter,” as defined in note 2(a) to Chapter 4, nor a “dairy spread,” as defined in note 2(b) to Chapter 4. The product does, however, have the composition of butter and, except for a small…
D89139 · 1999-09-23 — The tariff classification of semi-soft, enzyme modified cheese ingredient from France.
, Green Bay, WI. The product in question is described as a "semi-soft, enzyme modified cheese ingredient." A sample of this "cheese ingredient" consisted of a pale, yellow, semi-soft substance with a smooth texture and sweet, creamy taste. The product is said to be made, first, by separating skim milk and cream from pasteurized milk. The skim milk is ultra filtrated to produce milk protein concentrate. The milk protein concentrate is then added to the cream to form a mixture with approximately 60.5 percent by weight of milk fat (69.5 percent milk fat on a dry basis). The product is then heat…
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