Sabah Lactic Cheese Block

Lactic cheese relies on spontaneous coagulum formation driven by active lactic cultures dropping pH naturally, unlike UF cheeses that utilize membrane concentration. This biological method preserves genuine whey volatiles, creating distinct micro-porosities and zero bitterness.

Packaged in barrier thermoformed cups, units are packed into moisture-resistant master cartons of 24 or 36 units depending on net block grammage. Standard euro-pallet arrangements hold 80 to 100 cartons firmly banded.

The validated shelf life is 3 months under 4°C to 8°C cold chains. The oxygen-barrier lidding film prevents whey separation and synaeresis while retaining the authentic mouthfeel without gas bloating.

Formulated with a balanced salt profile (~1.5% to 2.0%) and controlled milk fat, it contains significantly less sodium than heavy brine feta or Lighvan varieties, making it ideal for cardiovascular and lower-sodium dietary portfolios.

Sabah utilizes direct-vat-set (DVS) defined cultures combined with SCADA-controlled ripening vats. Precise automated thermal curves and pH endpoint triggers ensure uniform curd firmness and identical flavor across all continuous production shifts.

Shipments are accompanied by official commercial invoices, Food and Drug Administration (IFDA) production licenses, provincial veterinary transport permits, and factory QC lab release certificates fully complying with public tender audits.

Once the barrier seal is breached, the cheese block should be transferred to a clean, lidded food container kept at 4°C to 8°C and consumed within 5 to 7 days to mitigate surface desiccation and mold spore exposure.