Bartar Pasteurized Traditional Kashk Glass Jar 250g

Yes. Because the product is produced using dairy fermentation and pasteurization without artificial preservatives, maintaining a chilled temperature of 4 to 8 °C throughout warehousing and refrigerated container transit is necessary to prevent phase separation and protect flavor stability.

Each master carton contains 24 glass jars equipped with internal corrugated partitions to prevent transit breakage. On standard 100x120 cm export pallets, a maximum stack of 6 tiers with heavy-duty stretch wrapping and corner boards is specified to absorb transit shocks.

Because it undergoes commercial continuous pasteurization, it is microbiologically safe out of the jar. However, Persian culinary standards suggest gently simmering the kashk for 5 to 10 minutes prior to final plating to enhance emulsion stability and develop the aroma.

Export consignments include an official Health Certificate from the Iranian Food and Drug Administration, Certificate of Analysis (COA covering microbial and physicochemical parameters), Certificate of Origin, and Halal certification, satisfying GCC and CIS customs clearance standards.

Total dry matter meets Iranian national dairy specifications at a minimum of 20% to 22%, with fat content maintained in the balanced traditional range of approximately 1% to 2%, securing thick viscosity while maintaining optimal shelf-life and digestibility.

For full container load (FCL) orders and formal contracts, custom bilingual labeling (such as Arabic/English or Russian/English) featuring regional nutritional tables and country-specific barcoding is supported following regulatory review.

Once the vacuum seal is broken, ambient air exposure can encourage mold proliferation. The product must be refrigerated at 4 °C, handled solely with clean, dry utensils, and ideally consumed within 5 to 7 days.