Bartar Pasteurized Liquid Kashk 500g

Bartar Kashk undergoes thermal pasteurization exceeding 85°C followed by automated hot-filling in de-dusted, sterilized glass jars under vacuum seal. This protocol eliminates pathogens including vegetative contaminants, providing shelf-stable safety without mandatory pre-boiling by end consumers.

No, the viscous consistency results purely from the evaporation and concentration of milk solids. Routine food agency lab tests verify zero presence of added wheat flour, modified starch, or stabilizer gums; the mouthfeel derives strictly from authentic milk protein solids.

The sodium chloride level is calibrated to a maximum threshold of 2% by weight, preserving authentic taste while satisfying modern low-sodium dietary guidelines. It prevents over-salting during culinary applications like stews and soups.

Prior to opening, the unopened jar maintains stability below 22°C. For tropical transit (GCC or southern zones), temperature-controlled insulated or reefer transport maintained at 15–20°C is advised to prevent potential serum separation.

Per 100g serving, the product delivers approximately 8–10g of high-biological-value milk protein and over 300mg of bioavailable calcium, ranking it among the most nutrient-dense fermented dairy options on the market.

Yes, production operates under continuous oversight by the National Veterinary Organization and the Food and Drug Administration. Export shipments receive certified Veterinary Health Certificates attesting to raw milk safety and pasteurization compliance.

Wholesale regional distributors require an MOQ of 100 cartons (1,200 jars). Dispatches from the central factory logistics hub take place within 48 to 72 business hours from order payment clearance.