HS Code for Buttermilk

Buttermilk is classified under HS code 040390 due to its nature as a fermented or acidified milk product. Chapter 4 of the Harmonized System covers "Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included." Within this chapter, heading 0403 is dedicated to "Buttermilk, curdled milk and cream, yoghurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa." Subheading 040390 specifically encompasses "Other" fermented or acidified milk or cream, explicitly excluding yoghurt. Buttermilk, whether traditional (liquid left after churning butter) or cultured (fermented skim milk), perfectly fits this description, distinguishing it from fresh milk, cream, or butter.

Products Included

• Cultured buttermilk
• Traditional buttermilk (from butter churning)
• Fermented milk drinks (excluding yoghurt)
• Acidified cream
• Kephir
• Curdled milk

Common Misclassification

0401 (Milk and cream, not concentrated nor containing added sugar or other sweetening matter): Fresh milk or cream, which has not undergone fermentation or acidification, falls under 0401. Buttermilk (040390) is distinct because it has been fermented or acidified. Misclassification can occur if a product is simply referred to as "milk" without specifying its fermented nature, leading to incorrect categorization.

040310 (Yoghurt): Yoghurt is explicitly excluded from 040390 and has its own subheading, 040310. While both are fermented milk products, yoghurt is typically produced using specific bacterial cultures (e.g., Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and possesses a distinct texture and consistency. Misclassification can arise if a fermented milk product is generically termed "yoghurt" when its production method or bacterial cultures align more with buttermilk or other fermented milks.

FAQ

What is the HS code for Buttermilk?

The HS code for buttermilk is 040390. This code covers buttermilk, curdled milk or cream, kephir, and other fermented or acidified milk or cream, whether or not concentrated or containing added sweetening, flavouring, fruit, nuts or cocoa, with the explicit exclusion of yoghurt.

Why is yoghurt excluded from HS code 040390?

Yoghurt is excluded from HS code 040390 because it has its own specific subheading, 040310. This distinction is primarily due to the specific bacterial cultures used in its production and its characteristic texture and consistency, which differentiate it from other fermented or acidified milk products like buttermilk.