Buttermilk, Kefir, Sour Cream & Other Fermented or Acidified Milk Products

The schedule separates fluid sour cream from dried sour cream, and within each physical form further distinguishes by butterfat content — not over 45% butterfat versus over 45% — and by TRQ eligibility. Line 0403904500 covers dried sour cream with not over 6% butterfat; line 0403905100 covers dried sour cream at 6%–35% butterfat subject to US note 8 quantity limits. Importers must verify both the moisture state and butterfat percentage of their product before selecting the correct line.

Kefir is named in the heading description but is not broken out into a dedicated 10-digit line in the US schedule. Fluid kefir would generally fall under line 0403908500 (fermented milk except dried fermented milk) or 0403909500 (milk and cream, curdled, fermented, or acidified, NESOI), depending on its specific characteristics. Importers should confirm classification with a licensed customs broker, particularly for kefir products with added flavors or fruit.