Damdaran High-Fat Yogurt 900g

The product requires uninterrupted refrigeration between 4°C and 6°C. Any temperature spike exceeding 7°C accelerates culture activity, resulting in elevated lactic acidity and whey separation (syneresis). Distribution vehicles and hub facilities must maintain calibrated continuous temperature logging and proper pallet ventilation spacing.

Each secondary shrink pack contains 6 plastic bowls of 900g. Standard industrial pallets (100x120 cm) carry approximately 120 shrink packs (720 retail units) stacked across 10 stabilized tiers. Heavy-duty LDPE shrink film prevents container deformation during forklift staging and road transport.

The standard Minimum Order Quantity (MOQ) for regional distributors is 100 shrink packs (600 tubs). Due to the limited shelf life of fresh fermented dairy, newly processed batches are scheduled for dispatch into refrigerated transport within 24 to 48 hours following commercial order confirmation.

No, the formulation contains zero chemical preservatives, gelatin, or artificial stabilizing agents. The solid consistency and rich body are achieved strictly through milk solids standardization, high-grade pasteurized milk proteins, and temperature-controlled thermophilic lactic bacterial culturing.

Each commercial shipment includes a verified Certificate of Analysis (COA) specifying fat content, titratable acidity, pH, total dry matter, and microbiological clearances (absence of coliforms, yeasts, and molds). Export shipments are augmented with international Veterinary Health Certificates and Halal compliance certificates.

The tubs are thermoformed from food-contact polypropylene (PP) with structural ribbing for compressive resistance. The multi-layer aluminum lidding is hermetically induction/heat-sealed, supported by routine inline negative-pressure bubble leak inspections to eliminate leakage risks during transit vibrations.

Formulated using standardized whole cow milk, the milkfat undergoes high-pressure two-stage homogenization to finely disperse lipid globules. This yields a distinctly round, silky mouthfeel and suppresses surface oil separation without requiring starch thickeners, unlike low-fat variants which exhibit sharper perceived tartness and lower body.