Hezar Caucasian Traditional Yogurt

The firm body is engineered through controlled thermal concentration of fresh milk combined with a multi-strain consortium of thermophilic and mesophilic lactic cultures. Extended incubation encourages tight casein micelle aggregation and natural lactic acid generation. This avoids reliance on artificial thickeners or hydrocolloids, yielding a 100% dairy-derived structure with authentic artisanal mouthfeel.

Beyond retail sizes, Caucasian yogurt is distributed in institutional 1.5 kg, 2.5 kg, and catering pails fitted with heavy-duty handles and tamper-evident hermetic seals. Bucket resin architecture is engineered for vertical load resistance, permitting stable stacking up to 4 tiers within palletized refrigerated storage.

Owing to high protein solid density and stabilized acidity, Caucasian yogurt exhibits superior thermal split-resistance compared to standard thin yogurts. It serves as an optimal base for garlic-herb spreads, Mediterranean dips, and meat tenderizing marinades. In industrial bakery lines, its lactic acid profile improves crumb elasticity and extends moisture retention in specialized doughs.

Optimal storage temperature is 2 to 4 °C, with a temporary operational tolerance up to 6 °C. Temperatures exceeding 8 °C will accelerate lactic fermentative activity, triggering whey exudation and thinning. Warehouses must maintain steady laminar airflow to avoid localized freezing points near cooling evaporator coils.

Only Grade-A industrial raw milk free from antibiotic residues, with low somatic cell counts and high natural dry matter is accepted for this production line. Rapid screening platforms check every inbound raw milk tanker. The complete absence of inhibitory chemical substances ensures uninterrupted lactic culture viability and optimal protein network coagulum development.

When handled with sanitized utensils and kept below 4 °C, Caucasian yogurt retains its texture, flavor, and stability for 7 to 10 days post-opening. For restaurant bain-marie or salad bar setups, lids should remain sealed between service cycles to prevent moisture loss, crusting, or foreign odor pickup.

Consolidated reefer container shipments combining Caucasian yogurt with Hezar’s strained yogurts, doogh, and cheeses are fully supported. Pallets comply with heat-treated phytosanitary standards (ISPM 15). The minimum order quantity per individual SKU line in consolidated shipments is 40 cartons/buckets, streamlining export customs clearances and logistics economics.