Dairy produce; fresh cheese (including whey cheese), not fermented, and curd

HS v2017 Code: 040610

About dairy produce; fresh cheese (including whey cheese), not fermented, and curd

HS code 040610 covers the production and trade of fresh cheese, including whey cheese, that has not been fermented. This is a crucial segment of the dairy industry, providing a wide range of fresh cheese products that are in high demand globally. Fresh cheese plays a vital role in the culinary and nutritional landscape, contributing to the diversity of dairy-based foods consumed worldwide.

Production process

The production of fresh cheese under HS code 040610 typically involves the coagulation of milk, often through the addition of rennet or acidic substances. The curds are then separated from the whey, and the fresh cheese is formed into various shapes and sizes. Minimal processing is involved, preserving the natural flavors and textures of the cheese. Some producers may also incorporate additional ingredients, such as herbs or spices, to enhance the final product.

Production inputs

The primary inputs for the production of fresh cheese under HS code 040610 are raw milk, typically from cows, goats, or sheep. Specialized equipment, such as cheese vats, molds, and cutting tools, are also essential for the manufacturing process. Rennet, cultures, and other additives may be used to facilitate the coagulation and shaping of the cheese. Energy sources, such as electricity or natural gas, are required for the various stages of production.

Production outputs

The main outputs of HS code 040610 are a wide range of fresh cheese products, including soft cheeses, fresh mozzarella, cottage cheese, and ricotta. These fresh cheese items are often consumed directly or used as ingredients in various culinary applications, such as 040630 Dairy produce; cheese, processed, not grated or powdered, 040690 Dairy produce; cheese, n.e.c. in heading no. 0406, and 190120 Food preparations; mixes and doughs for the preparation of bakers' wares of heading 1905. The fresh cheese produced under this code is an essential component in the global dairy supply chain.

Revisions to 040610

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 040610. The most recent 1 version of this code (040610) is in the HS v2022 system:

This page shows a legacy version of code 040610 ( HS v2017).

Family tree for dairy produce; fresh cheese (including whey cheese), not fermented, and curd

    graph LR
    A["<a href='/classifications/hs/v2017/04'>04: Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included</a>"]
A --> B["<a href='/classifications/hs/v2017/0406'>0406: Cheese and curd</a>"]
B --> C["<a href='/classifications/hs/v2017/040610'>040610: Dairy produce; fresh cheese (including whey cheese), not fermented, and curd</a>"]

    B --> D["<a href='/classifications/hs/v2017/040620'>040620: Dairy produce; cheese of all kinds, grated or powdered</a>"]
B --> E["<a href='/classifications/hs/v2017/040630'>040630: Dairy produce; cheese, processed (not grated or powdered)</a>"]
B --> F["<a href='/classifications/hs/v2017/040640'>040640: Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed)</a>"]
B --> G["<a href='/classifications/hs/v2017/040690'>040690: Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406</a>"]

    

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class C level6
class D level6
class E level6
class F level6
class G level6

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  %% class B,C level2
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  %% class C highlight