Salted and unsalted butter may be classified under different HTS subheadings with separate TRQ allocations, so the salt content declaration on the commercial invoice is a classification-relevant fact. For food-manufacturing end uses, unsalted butter is often preferred for precise recipe control, while retail and foodservice buyers may specify either form.

Importers typically rely on a certificate from the exporting country's competent dairy authority confirming that the butter was produced from pasteurized cream under a system recognized as equivalent to US standards. The producing facility must also appear on FDA's approved dairy import list; shipments from unapproved facilities are subject to refusal at the port of entry. Consult a licensed customs broker or food regulatory counsel to confirm current documentation requirements.