| 0306.13.00 | 27 | Count size (headless weight) more than 154 per kg (70s) | kg | | | |
| 0307.49.00 | 24 | Loligo pealei | kg | | | |
| 0401.10.00 | 00 | Of a fat content, by weight, not exceeding 1 percent | liters kg | 0.34¡é/liter | Free (A+,BH,CA, CL,D,E,IL,J,JO, MA,MX,P,SG) 0.2¡é/liter (AU) | 0.5¡é/liter |
| 0401.20 | | Of a fat content, by weight, exceeding 1 percent but not exceeding 6 percent: | | | | |
| 0401.30 | | Of a fat content, by weight, exceeding 6 percent: | | | | |
| 0401.30.02 | 00 | Of a fat content, by weight, not exceeding 45 per- cent: | | | | |
| 0402.10 | | In powder, granules or other solid forms, of a fat con- tent, by weight, not exceeding 1.5 percent: | | | | |
| 0402.21 | | In powder, granules or other solid forms, of a fat content, by weight, exceeding 1.5 percent: | | | | |
| 0402.21.02 | 00 | Of a fat content, by weight, not exceeding 3 percent: | | | | |
| 0402.21.27 | 00 | Of a fat content, by weight, exceeding 3 percent but notexceeding 35 percent: | | | | |
| 0403.90.02 | 00 | Sour cream containing not over 45 percent by weight of butterfat; buttermilk: | | | | |
| 0403.90.37 | 00 | Containing not over 6 percent by weight of butterfat: | | | | |
| 0403.90.47 | 00 | Containing over 6 percent but not over 35 percentby weight of butterfat: | | | | |
| 0403.90.72 | 00 | Sour cream containing over 45 percent by weight of butterfat: | | | | |
| 0404.10.05 | 00 | Whey protein concentrates | kg | 8.5% | Free (A,BH,CA,CL, E, IL,J,JO,MA, MX,P,SG) 6.5% (AU) | 20% |
| 0404.90.10 | 00 | Milk protein concentrates | kg | 0.37¡é/kg | Free (A*,BH,CA, CL,E,IL,J,JO,MA, MX,P,SG) 0.2¡é/kg (AU) | 12¡é/kg |
| 0405.20.10 | 00 | Containing over 45 percent by weight of butterfat: | | | | |
| 0406.10.74 | 00 | Cheese, and substitutes for cheese, containing 0.5 percent or less by weight of butterfat: | | | | |
| 0406.20.10 | 00 | Blue-veined cheese: | | | | |
| 0406.20.61 | 00 | Containing, or processed from, blue-veined cheese (except Roquefort): | | | | |
| 0406.20.85 | 00 | Containing 0.5 percent or less by weight of butterfat: | | | | |
| 0406.30.05 | 00 | Blue-veined cheese other than Roquefort cheese: | | | | |
| 0406.30.61 | 00 | Containing, or processed from, blue-veined cheese(except Roquefort): | | | | |
| 0406.30.85 | 00 | Containing 0.5 percent or less by weight of butterfat: | | | | |
| 0406.40 | | Blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti : | | | | |
