Hezar Icelandic Strained Skyr Yogurt

Hezar Icelandic Yogurt is manufactured through membrane ultra-filtration separators that extract natural liquid whey. Concentrating fresh skimmed milk physically raises protein levels above 9g per 100g naturally. The formulation is 100% clean-label without modified starches, hydrocolloids, or gelatin, producing a dense curd solely via natural milk protein cohesion.

Packaging is configured in moisture-resistant corrugated master cartons holding 12 or 24 units of 400g IML cups. The standard MOQ for domestic wholesale is 100 cartons. Palletization follows standard ISO layouts across 8 tiers wrapped in breathable stretch film to ensure cold air circulation. Shipments require reefers with continuous temperature loggers.

Fermentation is conducted with proprietary thermophilic starter cultures monitored by automated inline pH probes. The acidifying cycle is arrested precisely at target acidity and immediately followed by rapid thermal chill shocking down to 4°C, mitigating lingering post-acidification. This process guarantees a mild, creamy taste profile through the full 25-day validity.

With zero fat, zero added sugar, and high bioavailable milk protein, this yogurt serves as a primary protein source for diet meal plans, protein smoothie bowls, and clean-label mayonnaise substitutes in dressings. Health institutions and fitness centers utilize it as a versatile functional snack adaptable to fruit or grain blends.

Yes, Doosheh Amol facilities comply with international food safety certifications including ISO 22000, HACCP, and Halal standards. Export-oriented runs feature bilingual Arabic/English labelling and are dispatched with batch-specific Certificates of Analysis (COA) and official Veterinary Health Certificates for refrigerated overland or sea logistics.

Consignment handover mandates core temperature verification (max 8°C) and review of transit temperature logger records. Should thermal deviations occur prior to acceptance, or if foil seal integrity fails due to shipping transit, a quality discrepancy report is generated immediately, followed by rapid shipment replacement under QA warranty.

The culture matrix combines standard dairy strains including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus with selected viable probiotic cultures. These active microorganisms convert high percentages of residual lactose into lactic acid, significantly enhancing digestibility for lactose-sensitive consumers.