Haraz Kefir Drink

While ordinary doogh derives from basic lactic yogurt starter cultures, kefir requires a complex symbiotic culture of bacteria and yeasts (SCOBY), producing organic acids, bioactive kefiran, and distinctive natural micro-carbonation.

Packaging lines utilize heavy-grade PET bottles engineered to safely endure internal bio-effervescence. Maintaining cold chain between 1°C and 4°C arrests uncontrolled yeast respiration, preventing over-pressurization upon opening.

No, microbiological fermentation profiles and cold arrest limits are calibrated to ensure any trace ethanol remains strictly negligible (sub-0.05%), conforming fully to Halal food standards and food purity guidelines.

Long-haul distribution requires refrigerated trucks equipped with certified temperature loggers. Pallet stacks are fully stretch-wrapped and corner-reinforced to withstand dynamic lateral road loads.

Cross-border shipments include official Health Certificates issued by national food authorities, bilingual packing lists, and laboratory verification for microbiology and aflatoxin parameters.

Lactic cultures pre-digest bovine casein into bioavailable short-chain peptides. Concurrently, natural lactic acidity ionizes calcium salts, significantly elevating absorption across intestinal membranes.

Private Label packaging mandates formal annual off-take agreements, compliance with Haraz standard tooling and PET criteria, and a minimum batch allocation of 50,000 liters per scheduled run.