Chapter notes
Chapter 4 - NOTES
1. The expression "milk" means full cream milk or
partially or completely skimmed milk.
2. 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) Albumins (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.