Sabah Triangle Processed Cheese

Processed cheese involves thermomechanical blending where milk casein is restructured using food-grade melting salts into a uniform, cohesive gel network. This creates a firmer, non-sticky triangular wedge capable of holding its shape while offering an extended shelf life.

The aluminum wrapping is lined with a food-safe release lacquer that prevents cheese adherence. The red tear strip utilizes calibrated thermal bonding, ensuring a clean, continuous peel without breaking halfway, even under high humidity or refrigeration.

Thanks to full thermal pasteurization and sterile filling, processed cheese exhibits superior resilience compared to fresh cheeses. It can tolerate brief temperature excursions up to +12°C to +15°C without microbial spoilage, though cool storage is required for texture retention.

Round cardboard units are shrink-wrapped in bundles before insertion into high-BCT (Box Compression Test) 5-ply export shippers. The internal layout redistributes vertical weight across outer carton perimeters to protect round box lids.

Yes; with strictly measured portion control, tamper-evident individual foils, and zero utensil requirements, it is a primary staple SKU for airline meal trays, institutional breakfasts, and hotel buffet setups.

Export minimums require at least one 20ft or 40ft refrigerated container (either standalone or consolidated across Sabah lines). Lead time from formal contract confirmation to loading at factory docks is typically 10 to 14 business days.

Yes; the formulation strictly observes Codex Alimentarius guidelines and national food standards. The packaging clearly displays the nutrition facts panel including dry matter percentage, fat-in-dry-matter (FDM), and sodium parameters.