Damdaran Probiotic Full Fat Yogurt 900g

This SKU utilizes synergistic traditional yogurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) co-fermented with selected viable probiotic strains, notably Lactobacillus acidophilus and Bifidobacterium. Viable colony forming units (CFU) are maintained at or above 10^6 CFU/g throughout the refrigerated shelf life to deliver functional digestive health benefits.

Shipment requires temperature-controlled reefer trucks or refrigerated maritime containers maintained strictly between 1 °C and 4 °C with active GPS data-logging. Temperature excursions above 8 °C will cause whey separation (syneresis), elevated titratable acidity, and rapid loss of probiotic viable cell counts.

The 900g tubs are secondary-packed in corrugated cardboard trays shrink-wrapped in heavy-duty polyethylene, typically configured in bundles of 6 or 8 units. This design prevents tub rim deformation, supports pallet stacking up to 5-6 layers, and optimizes volumetric efficiency for cross-docking.

Yes, Teen Dairy (Damdaran) provides full manufacturer Certificates of Analysis (COA) with each commercial batch. The report certifies microbiological compliance, antibiotic residue clearance, titratable acidity, fat percentage, solids-not-fat (SNF), and confirmed viable probiotic colony count.

Probiotic fermented yogurts are globally classified under HS Chapter 04, heading 0403, and primarily subheading 0403.20 (Yogurt). Depending on destination country tariff schedules and any permitted functional stabilizer thresholds, the full 8-to-10 digit classification is cross-checked during export clearance.

While domestic market SKUs feature Persian with English sub-titles, contract export runs accommodate bilingual Arabic/English IML (in-mold labelling) or compliant over-labelling satisfying GCC GSO requirements. Buyers must confirm specific regulatory label guidelines during pre-production contract finalization.

Once the tamper-evident foil membrane is broken, the product should be kept covered with the outer plastic lid at 2 °C to 4 °C and consumed within 4 to 6 days. Using sanitized, dry serving utensils is critical to prevent secondary microbial contamination and preserve quality.