Sabah Bulgarian Cheese 3kg

The 3 kg institutional size provides larger uniform cheese blocks that reduce trimming losses by up to 20% compared to opening multiple retail tubs. Furthermore, it delivers a lower per-kilogram packaging overhead and speeds up high-volume prep lines in commercial breakfast catering operations.

Master shipping cartons typically house 4 to 6 units of 3 kg containers within heavy-duty 5-ply corrugated cardboard. The rigid plastic tubs are equipped with reinforced rims to withstand long-haul transit shocks and prevent brine leakages across regional distributor networks.

Sabah Bulgarian cheese maintains a standard 3% to 4% salt profile, ideal for direct consumption. When utilizing it for sensitive pastry fillings or börek, soaking diced curd portions in cold fresh water for 20 minutes extracts superficial salinity without compromising structural texture.

In institutional kitchens, portions must be extracted using sanitized stainless steel utensils. As long as remaining cheese blocks remain fully immersed in brine and the lid is secured at 4°C, the product maintains freshness and structural safety for 2 to 3 weeks after opening.

Sabah quality laboratories regulate the finished curd pH strictly within 4.8 to 5.2, capping moisture content at a maximum of 55%. This precise biochemical control prevents curd softening or gelatinous surface decay across large 3 kg blocks throughout cold storage.

The 3 kg boxed containers are palletized, shrink-wrapped, and strapped onto standard pallets to prevent shifting during transit. For export transit, 40ft reefer containers equipped with independent gensets and real-time temperature loggers are deployed.

Yes, all institutional dispatches from Sabah are accompanied by an authenticated Certificate of Analysis (COA). The certificate validates microbial compliance (absence of E. coli, Salmonella, yeast, and molds) as well as exact chemical parameters for milk fat and dry matter.