Damdaran Probiotic Full Fat Yogurt 1500g

The 1.5kg format reduces packaging tare weight per kilogram compared to smaller retail pots, translating to significant unit-cost savings for commercial kitchens. The built-in handle and balanced bucket diameter allow ergonomic handling and efficient space utilization in commercial walk-in chillers.

High-pressure homogenization and optimized solids-not-fat (SNF) content create a firm, coherent casein matrix. This cohesive microstructure prevents premature syneresis and whey separation even across multiple serving cycles, provided the cold chain is sustained.

Units are bundled in 4-piece or 6-piece heat-shrink packs wrapped in high-tensile polyethylene film over rigid corrugate trays. A standard 100x120 cm export pallet typically accommodates 60 to 80 bundles depending on container interior clearance and tare constraints.

Standard MOQs reflect full-truckload (FTL) or consolidated refrigerated transport economics. Buyers can consolidate multiple Damdaran SKUs (milks, yogurts, cheeses) into a single refrigerated order to achieve volume thresholds. Regional allocation schedules can be confirmed through the manufacturer's verified business channels.

Yes, automated continuous milk fat standardization centrifuges align raw milk fat levels to strict laboratory specs prior to pasteurization and batch culture inoculation. Seasonal variations in herd raw milk fat composition are completely normalized to guarantee batch-to-batch uniformity.

Manufacturing operates under verified ISO 22000 (Food Safety Management), ISO 9001, HACCP principles, and internationally recognized Halal certification. Production lines undergo periodic audit reviews by accredited third-party certification bodies to uphold rigorous hygiene compliance.

The containers are manufactured from certified virgin food-grade polypropylene (PP), free from BPA and hazardous plasticizers. Periodic overall and specific migration testing conducted with acidic food stimulants demonstrates zero hazardous leaching, maintaining total organoleptic stability.