- Section 01
-
Live animals; animal products.
- 04
-
- 01
-
Milk and cream, not concentrated nor contaning added sugar or other sweetening ...
- 02
-
Milk and cream, concentrated or containing added sugar or other sweetening...
- 03
-
Buttermilk, curdled milk and cream, yogurt,kepir and other fermented or acidified milk..
- 04
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Whey , wether or not concentrated or containing added sugar or other sweetening matter;.
- 05
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Butter and other fats and oils derived from milk; dairy spreads
- 06
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Cheese and curd
- 07
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Birds' eggs, in shell, fresh, preserved or cooked
- 08
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Birds' eggs, not in shell and egg yolks,fresh dried, cooked by steaming or boiling in...
- 09
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Natural honey
- 10
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Edible products of animal origin, not elsewhere specified or included
Section notes
- SECTION I
NOTES
1. Any reference in this Section to a particular genus or
species of an animal, except where the context otherwise
requires, includes a reference to the young of that genus
or species.
2. Except where the context otherwise requires,
throughout the Shedule any reference to "dried" products
also covers products which have been dehydrated,
evaporated or freeze-dried.
Chapter notes
- Chapter 4 - NOTES
1. The expression "milk" means full cream milk or partially or completely skimmed milk.
2. For the purposes of heading no. 04.05:
(a) The term "butter" means natural butter, whey butter or recombined butter (fresh salted
or rancid, including canned butter) derived exclusively from milk, with milkfat content
of 80% or more but not more than 95% by weight, a maximum milk solids-not-fat content of
25 by weight and a maximum water content of 16% by weight. Butter does not contain added
emulsifiers, but may contain sodium cloride, food colours, neutralising salts and cultures
of haremless lactic-acid-producing bacteria.
(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% or more
but less than 80% by weight.
3. Products obtained by the concentration of whey and with the addition of milk or milkfats
are to be classified as cheese in heading No. 04.06 provided that they have the three following
characteristics:
(a) a milkfat content, by weight of the dry matter, of 5% or more;
(b) a dry matter content, by weight, of at least 70% but not exceeding 85%; and
(c) they are moulded or capable of being moulded.
3. This Chapter does not cover:
(a) Products obtained from whey, containing by weight more than 95% lactose, expressed as
anhydrous lactose calculated on the dry matter (heading No. 17.02); or
(b) Albuminous (including concentrates of two or more whey proteins, containing by weight
more than 80% whey proteins, calculated on the dry matter) (heading No. 35.02) or
globulins (heading No. 35.04).
SUBHEADING NOTE.
1. For the purpose of subheading No. 0404.10, the expression "modified whey" means products
consisting of whey constituents, ie whey from which all or part of the lactose, proteins or
minerals have been removed, whey to which natural whey constituents have been added, and
products obtained by mixing natural whey constituents.
2. For the purposes of subheading no. 0405.10 the term "butter" does not include dehydrated
butter or ghee (subheading no. 0405.90).