Powder milk|HS Code

Powder milk harmonized system code

Product Overview Powder Milk, internationally recognized under the Harmonized System (HS) Code 0402, is a food product derived from the dehydration of liquid milk. The primary characteristics of Powder Milk include a fine, uniform texture, off-white to yellowish color, and a distinct flavor similar to that of the milk it is derived from. The product is available in two main forms: whole milk powder and skimmed milk powder, each with different fat content levels and nutritional profiles. The product is extensively used within food service, retail, and processing industries for its long shelf life, ease of storage, and versatility in various culinary applications. From a market positioning standpoint, Powder Milk is a cost-effective, nutritious alternative to fresh milk, with a global distribution network that ensures its availability even in regions where dairy farming is not prevalent. HS Code Classification & Trade Specifications The full 6-digit HS Code for Powder Milk is 0402.21 for whole milk powder and 0402.29 for skimmed milk powder. The hierarchical structure for this code is as follows: Chapter 04 (Dairy produce; birds' eggs; natural honey; edible products of animal origin), Heading 02 (Milk and cream, concentrated or containing added sugar or other sweetening matter). The product is classified under this code due to its processing method and primary ingredient, milk. Trade considerations for Powder Milk include its packaging in moisture-proof bags or tins for preservation and ease of shipping. Quality standards for Powder Milk are based on parameters such as moisture content, solubility index, and microbial counts. These standards align with World Trade Organization (WTO) and customs documentation requirements, ensuring that the product is safe, wholesome, and accurately represented in international trade. The description herein is consistent with international trade classification systems and is tailored to facilitate comprehension by trade professionals.

Powder milk Chapter Note

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 constituent, 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-acidproducing 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 consumption (heading 05.11); (b) Products obtained from whey, containing by weight more than 95 % lactose, expressed as anhydrous lactose calculated on the dry matter (heading 17.02); (c) Products 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) Albumins (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 parts, 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).