Sabah Round Mold Cream Cheese

Transit temperature must remain constant between 1°C and 4°C. Thermal fluctuations exceeding 8°C risk phase separation, water syneresis, and structural breakdown of the dairy emulsion. For export destinations, refrigerated containers equipped with calibrated continuous dataloggers are strictly mandated.

The standard wholesale minimum order is 100 master cartons for factory dispatches. Cartons feature reinforced inner dividers to shield the round mold geometry from crushing, loaded up to maximum allowable heights on standard 120x80 Euro-pallets.

Yes, each production batch is accompanied by a detailed Certificate of Analysis (COA) specifying moisture, fat content, total solids, titratable acidity, and comprehensive microbiological assays compliant with standard export food safety regulations.

Due to balanced milk-fat emulsification, the product maintains its mold integrity at typical serving ambient temperatures (20°C–25°C) for up to two hours without oil separation, before requiring prompt refrigeration.

Sabah utilizes food-grade thermoformed tubs sealed with multilayer barrier aluminum lids, preventing lipid oxidation, air permeability, and absorption of surrounding odors in cold-storage units.

Batch codes, production and expiration dates (in Solar Hijri and Gregorian), exact production timestamp, and packaging line identifiers are crisply jet-printed on the tub base or foil perimeter for full food safety traceability.

Due to its appealing circular mold and smooth, non-crumbly spreadability, it is a favored component for hotel breakfast buffets, executive catering platters, breakfast croissants, and cold appetizer roll-ups.