1.
- The expression “milk” means
full cream milk or partially or completely skimmed milk.
2.
- For the purposes of heading 04.03, yogurt may be concentrated or flavoured and may contain added sugar
or other sweetening matter, fruit, nuts, cocoa, chocolate, spices, coffee or coffee extracts, plants, parts of
plants, cereals or bakers’ wares, provided that any added substance is not used for the purpose of replacing, in whole or in part, any milk constituen
t, and the product retains the essential character of yogurt.
3.
- For the purposes of heading
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 a milkfat content of 80 % or more but not more than 95 %
by weight, a maximum milk solids-not-fat content of 2 % by weight and a
maximum water content of 16 % by weight. Butter does not contain added
emulsifiers, but may contain sodium chloride, food colours, neutralising
salts and cultures of harmless 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.
4.
- Products obtained by the
concentration of whey and with the addition of milk or milkfat are to be
classified as cheese in heading 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.
5.
- This Chapter does not cover:
(a)
Non-living insects, unfit for human consu
mption (heading 05.11);
(b)
Prod
ucts
obtained from whey, containing by weight more than 95 % lactose,
expressed as anhydrous lactose calculated on the dry matter (heading
17.02);
(c)
Prod
ucts
obtained from milk by replacing one or more of its natural constituents
(for example, butyric fats) by another substance (for example, oleic
fats) (heading 19.01 or 21.06); or
(d)
Albu
mins
(including concentrates of two or more whey proteins, containing by
weight more than 80 % whey proteins, calculated on the dry matter)
(heading 35.02) or globulins (heading 35.04).
6.
- For the purposes of heading 04.10, the term “insects” means edible non-living insects, whole or in part
s, fresh, chilled, frozen, dried, smoked, salted or in brine, as well as flours and meals of insects, fit for human consumption. However, it does not
cover edible non-living insects otherwise prepared or preserved (generally Section IV).
Subheading
Notes.
1.
- For the purposes of subheading
0404.10, the expression “modified whey” means products consisting 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 been 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).