Sabah Cream Cheese 100g Foil

Fat in dry matter exceeds 50–60%, granting it rich body and balanced dairy acidity. It demonstrates excellent thermal and structural stability, serving well both for fresh table spreading and commercial pastry batters.

Dairy fats degrade quickly under UV light and oxygen exposure. The multi-ply barrier foil serves as a total light and gas shield, effectively preventing rancidity and off-flavor development throughout its 90-day lifecycle.

Units are indexed into internal structural trays inside heavy-duty moisture-resistant corrugated outer cartons. High Edge Crush Test (ECT) ratings eliminate downward pressure on individual foil packs during logistics.

Sabah's high-pressure homogenization stabilizes the fat-protein-water emulsion. The cheese spreads smoothly directly from the chiller without liquid weeping or textural cracking.

The product complies with regional microbiological criteria and Halal certifications. Export consignments can be produced with dual Arabic/English typography and Gregorian production/expiry daters adhering to destination standards.

Domestic wholesale MOQ begins at 30 cartons. For export consignments, mixed-pallet ordering with other Sabah dairy SKUs is supported to maximize reefer container space.

Freezing disrupts the delicate protein matrix through ice crystallization, causing severe curd graininess and irreversible liquid separation upon thawing. Storage must strictly be kept chilled without dropping below 0°C.