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).
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.
Milk and cream, not concentrated or sweetened
Milk and cream, not concentrated and sugarless of a fat content, by weight,= < 1 %
Milk and cream, not concentrated and sugarless of a fat content, by weight, >= 1 % < 6 %
Milk and cream, not concentrated and sugarlessof a fat content, by weight, > 6 % <10 %
Milk and cream, not concentrated and sugarlessof a fat content, by weight, <=10 %