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Part of: 040590 — Other:
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…
R01685 · 2005-05-22 — The tariff classification of confectionery butter mixes from Australia or New Zealand.
In your correspondence dated March 23, 2005 you requested a tariff classification ruling. The goods at issue are two confectionery butter mixtures, which will be imported refrigerated, in containers ranging from 25-kg corrugated fiberboard cartons to 1,250 kg. bulk transport containers (totes). The butter component in these blends may be a product of Australia or New Zealand. These products will be utilized in bakery, ice cream, confectionery and other food applications. Their compositions are as described in the following paragraphs. Confectionery Mix Butter 9901 is a blend of 99…
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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