Sabah Low-Fat Yogurt 900g

This SKU contains a standardized 1.4% to 1.5% fat level. Controlled starter cultures deliver a clean lactic flavor and a firm set body resistant to premature syneresis, making it ideal for retail dairy chillers.

Continuous refrigerated handling at 2°C to 6°C is mandatory across transit and warehousing. Thermal abuse exceeding 8°C will accelerate acidity development and compromise structural curd stability.

The item is packaged in 12-unit shrink trays. Standard wholesale minimum orders start from full pallet increments (typically 60 to 72 trays per pallet), dispatched strictly via reefer fleets with data loggers.

Yes, production holds Iranian National Standards, Food and Drug Administration health licenses, alongside ISO 22000, HACCP, and Halal certifications, streamlining customs clearance for regional export corridors.

Tubs are injection-molded from food-contact PP with reinforced side walls to resist stacking load deformations and protect the hermetic aluminum foil lid against transit vibration and micro-punctures.

The nominal shelf life is 21 days post-production. Wholesalers and regional distribution hubs must strictly enforce FEFO (First Expired, First Out) handling to preserve prime freshness at the retail interface.

The pack features the standard nutritional traffic light indicators, manufacturing health permit codes, clear ink-jet lot numbers, and expiration dates compliant with industrial barcoding systems.