Skip Main Navigation Skip To Navigation Content

Foreign Trade

Skip top of page navigation
You are here: Census.govBusiness & IndustryForeign Trade › Definitions
Skip top of page navigation
Section I - Chapter 4
Dairy Produce; Birds' Eggs; Natural Honey; Edible Products of Animal Origin, Not Elsewhere Specified or Included
Notes
1. The expression "milk" means full cream milk or partially or completely skimmed milk.
2. For the purpose of heading 0405:
(a). The term "butter" means natural butter, whey butter or recombined butter (fresh, salted or rancid, including canned butter) derived exclusively from milk, with a milkfat content of 80 percent or more but not more than 95 percent by weight, a maximum milk solids-not-fat content of 2 percent by weight and a maximum water content of 16 percent by weight. Butter does not contain added emulsifiers, but may contain sodium chloride, food colors, neutralizing salts and cultures of harmless lactic-acid-producing b acteria.
(b). The expression "dairy spreads" means a spreadable emulsion of the water-in-oil type, containing milkfat as the only fat in the product, with a milkfat content of 39 percent or more but less than 80 percent by weight.
3. Products obtained by the concentration of whey and with the addition of milk or milkfat are to be classified as cheese in heading 0406 provided that they have the three following characteristics:
(a). A milkfat content, by weight of the dry matter, of 5 percent or more;
(b). A dry matter content, by weight, of at least 70 percent but not exceeding 85 percent; and
(c). They are molded or capable of being molded.
4. This chapter does not cover:
(a). Products obtained from whey, containing by weight more than 95 percent lactose, expressed as anhydrous lactose calculated as the dry matter (heading 1702); or
(b). Albumins (including concentrates of two or more whey proteins, containing by weight more than 80 percent whey proteins, calculated on the dry matter) (heading 3502) or globulins (heading 3504).
Subheading Notes
1. For the purposes of subheading 0404.10, the expression “modified whey” means products consist of whey constituents, that is, whey from which all or part of the lactose, proteins or minerals have been removed, whey to which natural whey constituents have be en added, and products obtained by mixing natural whey constituents.
2. For the purposes of subheading 0405.10 the term "butter" does not include dehydrated butter or ghee (subheading 0405.90).

Schedule B No. and Headings Commodity Description Unit of Quantity Second Quantity
04 Dairy Produce; Birds' Eggs; Natural Honey; Edible Products of Animal Origin, Not Elsewhere Specified or Included
04.01 - Milk and cream, not concentrated nor containing added sugar or other sweetening matter:
0401.10.0000 - - Of a fat content, by weight, not exceeding 1 percent liters
0401.20.0000 - - Of a fat content, by weight, exceeding 1 percent but not exceeding 6 percent liters
0401.40.0000 - - Of a fat content, by weight, exceeding 6 percent but not exceeding 10 percent liters
0401.50.0000 - - Of a fat content, by weight, exceeding 10 percent liters
04.02 - Milk and cream, concentrated or containing added sugar or other sweetening matter:
0402.10.0000 - - In powder, granules or other solid forms, of a fat content, by weight, not exceeding 1.5 percent kg
- - In powder, granules or other solid forms, of a fat content, by weight, exceeding 1.5 percent:
0402.21.0000 - - - Not containing added sugar or other sweetening matter kg
0402.29.0000 - - - Other kg
- - Other:
0402.91.0000 - - - Not containing added sugar or other sweetening matter kg
0402.99.0000 - - - Other kg
04.03 - Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not con- centrated or containing added sugar or other sweetening matter or flavored or containing added fruit, nuts or cocoa:
0403.10.0000 - - Yogurt kg
0403.90.0000 - - Other X
04.04 - Whey, whether or not concentrated or containing added sugar or other sweetening matter; products consisting of natural milk constituents, whether or not containing added sugar or other sweetening matter, not elsewhere specified or included:
0404.10 - - Whey and modified whey, whether or not concentrated or containing added sugar or other sweetening matter:
- - - Modified whey:
0404.10.0500 - - - - Whey protein concentrates kg
0404.10.0850 - - - - Other kg
- - - Other:
0404.10.2000 - - - - Fluid liters
0404.10.4000 - - - - Dried kg
0404.90.0000 - - Other kg
04.05 - Butter and other fats and oils derived from milk; dairy spreads:
0405.10.0000 - - Butter kg
0405.20.0000 - - Dairy spreads kg
0405.90.0000 - - Other kg
04.06 - Cheese and curd:
0406.10.0000 - - Fresh (unripened or uncured) cheese, including whey cheese, and curd kg
0406.20.0000 - - Grated or powdered cheese, of all kinds kg
0406.30.0000 - - Processed (process) cheese, not grated or powdered kg
0406.40.0000 - - Blue-veined cheese and other cheese containing veins produced by Pencillium roqueforti kg
0406.90 - - Other cheese:
0406.90.1000 - - - Cheddar cheese kg
0406.90.6500 - - - Colby kg
0406.90.9550 - - - Other, including mixtures kg
04.07 - Birds' eggs, in shell, fresh, preserved or cooked:
- - Fertilized eggs for incubation:
0407.11.0000 - - - Of fowls of the species Gallus domesticus Doz.
0407.19.0000 - - - Other Doz.
- - Other fresh eggs:
0407.21.0000 - - - Of fowls of the species Gallus domesticus Doz.
0407.29.0000 - - - Other Doz.
0407.90.0000 - - Other Doz.
04.08 - Birds' eggs, not in shell, and egg yolks, fresh, dried, cooked by steaming or by boiling in water, molded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter:
- - Egg yolks:
0408.11.0000 - - - Dried kg
0408.19.0000 - - - Other kg
- - Other:
0408.91.0000 - - - Dried kg
0408.99.0000 - - - Other kg
04.09 - Natural honey:
0409.00.0025 - - Comb honey and honey packaged for retail sale kg
0409.00.0055 - - Other kg
0410.00.0000 - Edible products of animal origin, not elsewhere specified or included kg

Source: U.S. Census Bureau | Foreign Trade | ftdwebm 7;ster@census.gov |  Last Revised: April 22, 2014