Sabah 800g Lactic Cheese (Blue Pack)

The optimal transport and warehousing temperature is strictly maintained between 1°C and 4°C. Exposure to temperatures above 8°C triggers syneresis (brine whey separation) and unwanted post-acidification that impairs the cheese crumb structure. Reefer trucks equipped with calibrated continuous temperature data loggers are mandatory for commercial handovers.

The master carton houses 12 units of 800g containers. Standard Euro-pallets (80x120 cm) accommodate 60 to 72 cartons depending on transit stack limits. The standard wholesale MOQ starts at 100 cartons, while export consignments generally require a minimum 20ft refrigerated container.

Salt content in the cheese mass is balanced between 2.0% and 3.0% under national food standards, immersed in a 6% to 8% pasteurized brine solution. This specific brine strength ensures microbiological stability and prevents proteolysis-induced softening of the cheese surface during distribution.

Yes, each commercial batch is issued with a batch Certificate of Analysis covering moisture, milk fat, pH, salt, and pathogen limits (E. coli, S. aureus, Salmonella). Official export health clearances, Halal certifications, and factory ISO 22000 attestations are included with shipping dossiers.

Lactic cheese delivers a firmer, open-textured slice with traditional curdy notes compared to the dense, smooth-creamy consistency of UF feta. For HORECA breakfast buffets, lactic cheese holds its geometric slice shape without spreading and provides a distinct artisanal appeal.

When submerged in its original brine and refrigerated at 2°C to 4°C with clean utensil handling, the cheese retains optimal taste and texture for 10 to 14 days. Exposing dry cheese surfaces to air without brine coverage leads to rapid drying and flavor deterioration.

For bulk export commitments meeting factory volume thresholds, customized multi-language labelling (Arabic, Russian, English) and target regulatory details can be accommodated subject to regulatory compliance and advance production scheduling.