Damdaran Greek Yogurt 500g

The 500g cups are typically packed into 12-unit secondary shrink-wrapped trays. On a standard 100x120 cm industrial pallet, approximately 60 to 72 outer packs are layered and secured with thick stretch film to withstand refrigerated container transit.

Reefer container set-points must remain strictly between 2°C and 4°C. Spikes exceeding 7°C or sub-zero freezing damage the colloidal structure, triggering whey separation and irreversible texture thinning.

For full-container load export volumes, bilingual Arabic/English compliance markings meeting GSO standards can be integrated directly onto the printed lidding or cup sleeve.

Standard batch COAs report total viable counts, coliforms/E. coli limits, yeasts and moulds, Staphylococcus aureus, Salmonella absence, and verification of zero antibiotic residues in incoming raw milk.

The firm consistency results strictly from dairy solids concentration and mechanical ultrafiltration, avoiding unauthorized starch fillers, modified gums, or animal gelatins.

Cold-chain custody transfers to the distributor upon delivery at ex-works or customs handover. Logged datalogger metrics serve as official evidence distinguishing transit abuse from manufacturer defects.

Once unsealed, the yogurt should be kept strictly at 4°C with its lid closed and consumed within 4 to 5 days using sanitized utensils to prevent ambient fungal cross-contamination.