Ultrafiltrated (UF) medium-fat white cheese in 210g aseptic Tetra Pak packaging offering extended ambient shelf stability.
FAQ
UF technology concentrates the milk solids directly via semi-permeable membranes rather than discarding whey. This retains valuable whey proteins within the final cheese, delivering higher nutritional yield, an exceptionally smooth defect-free texture, and rigorous portion weight consistency across automated lines.
Due to multi-layered foil and polymer barriers, unbreached Tetra Pak cartons shield against oxygen ingress and microbial invasion, allowing temporary tolerance to moderate ambient temperatures during distribution handling. However, sustained refrigeration between 4 to 8 °C is essential to avoid texture softening or proteolytic flavor drift.
Master cartons are fabricated from high-strength 5-ply corrugated board specifically engineered to prevent carton crushing on bottom tiers during multi-layer palletization. Palletized loads are secured using industrial edge protectors and heavy stretch wrapping to resist transport vibrations across regional shipping lanes.
In aseptic UF packaging, salt is precisely integrated pre-coagulation or via dosed permeate brine, eliminating the need for immersion in harsh external brines. This ensures a uniform salt distribution, pleasant mild salinity, and consistent hydration throughout the cheese body.
The 210g unit represents an optimal commercial sweet spot for small-to-medium households, guaranteeing rapid turnover on retail shelves. The single-family portion size minimizes open-pack deterioration in consumer refrigerators, driving repeat purchase frequency.
Each carton features clear industrial laser/inkjet lot codes, exact production/expiry dates, and national dairy standards marks. A certified nutritional table complies with statutory food authorities, coupled with an internationally registered GS1 barcode for seamless warehouse inventory scanning.
Although aseptic packaging acts as a total air barrier, prolonged exposure to ambient temperatures exceeding 25 °C risks fat separation and whey leakage inside the sealed pack. When servicing warm regions, refrigerated transport assets and rapid unloading into temperature-controlled facilities are strictly mandatory.