HS 040390

Buttermilk, Kefir, Sour Cream, and Other Fermented or Acidified Milk and Cream

U.S. imports of buttermilk, kefir, sour cream, and other fermented or acidified milk and cream (HS 040390) totaled $223K in April 2026, traded with 14 countries.

Last updated: April 2026 data

Butterfat content is the primary classification axis within this heading: sour cream lines are subdivided at the 10-digit level by whether butterfat is not over 45% or over 45%, and dried sour cream is further split at the 6% and 35% butterfat thresholds under US Note 8. Fluid buttermilk (0403902000) and fermented milk other than dried (0403908500) occupy separate lines. Colombia leads US import supply for this heading, with India and Canada also significant sources — a supplier mix that spans both kefir-style cultured products and traditional sour cream. USDA FSIS governs admissibility; importers should confirm establishment approval and butterfat specifications before classification.

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Exports

$5.9M

Imports: $223K to 14 countries

Surplus of $5.7M (net exporter)

Trade balance: surplus of $5.7M (net exporter)

YTD: $1.1M imported (April 2026)

22 shipments/month

Top Import Sources

View all

1COLOMBIA$90K
42.4%
2

Import Trend (12 months)

Monthly import values over time

Geographic Breakdown

CHEESE, NESOI, INCLUDING CHEDDAR AND COLBY

HS 040690

$97.7M

HONEY, NATURAL

HS 040900

$39.7M

BUTTER

HS 040510

$32.0M

Suppliers

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Frequently Asked Questions

How is butterfat content used to classify sour cream at the 10-digit level?

The US schedule assigns fluid sour cream to either 0403900400 or 0403901600 depending on whether butterfat is not over 45%, and to 0403907800 for over-45% butterfat products. Dried sour cream is split at 6% (0403904500) and 6%–35% (0403905100) thresholds. Accurate lab analysis of butterfat content is essential before filing entry.

Does kefir imported in flavored or sweetened form still classify under 040390?

Yes, provided the product is a fermented or acidified milk or cream. The heading explicitly covers products whether or not concentrated, sweetened, or containing added fruit, nuts, or cocoa. If the product has been so heavily processed that it no longer resembles a fermented dairy product, a classification ruling may be warranted.