Hezar Traditional Rich Yogurt

The clotted cream layer forms entirely naturally through static thermal incubation, allowing buoyant raw milkfat globules to coalesce on the surface. It contains zero palm oil, hydrogenated fats, or vegetable substitutes.

Raw milk undergoes rigorous automated screening for aflatoxins, heavy metals, and antibiotic residues, followed by validated thermal pasteurization. This entirely eliminates the risk of zoonotic pathogens such as Brucella.

The pails feature reinforced structural rim hoops and tamper-evident snap-lock lids, allowing vertical stacking up to 4 palletized tiers without rim fracture, buckling, or lid seal failure.

Dispatched at 90-100 Dornic acidity, the kinetic evolution remains regulated below 120 Dornic by day 21 under constant 4 C storage, ensuring an authentic taste profile without stinging acidity.

Commercial catering entities and grill chains are accommodated with a 100-pail baseline MOQ, supported by dynamic scheduled routes to deliver maximum freshness and usable shelf life.

Ultra-low initial microbial counts, precise heat treatment, hands-free automated lid crimping, and robust competitive exclusion by active starter cultures naturally suppress spoilage molds.

Pails are packed into robust shrink-bundled trays of 4 or 6 units and configured onto 100x120 cm pallets equipped with structural cardboard edge protectors for interstate long-haul integrity.