Sabah Family Tub Cream Cheese

Master cartons use reinforced 5-ply corrugated board designed to withstand top-load compression during reefer freight. Pallets are uniform in height and wrapped with cold-resistant stretch film and edge protectors, ensuring unbroken air circulation at a constant +4°C without risking deformation of the plastic tubs.

Thanks to an optimized fat-to-dry-matter balance and robust emulsification, Sabah cream cheese resists oil separation and syneresis during mechanical whipping. When baked, it provides uniform crumb cohesion and a smooth melt profile without excessive cracking or shrinkage.

Provided clean, sanitized utensils are used for dispensing and the lid is securely snapped closed at +4°C to +8°C, the product maintains its organoleptic integrity and microbial stability for 2 to 3 weeks without surface oxidation or mold growth.

Yes; every commercial export batch is accompanied by comprehensive COA covering physicochemical and microbiological parameters, alongside officially endorsed veterinary health certificates and Halal certification aligned with destination port requirements.

Sub-zero temperatures must be strictly avoided. Freezing shatters the lipid-protein matrix, causing permanent phase breakdown, curdling, and syneresis upon thawing. Shipments must employ continuous cold-loggers between +4°C and +8°C.

For committed long-term contracts meeting baseline volume criteria, Sabah can accommodate IML tub printing with multilingual text (Arabic, Russian, English) and localized regulatory codes directly on production lines.

Every production run undergoes strict incubation and screening for total plate count, yeast, mold, coliforms, Salmonella, and Listeria monocytogenes. Inventory release from quarantine is gated behind certified laboratory clearance protocols.