Sabah Sheep Milk Cheese Tin

The tin containers feature food-grade internal lacquering resistant to saline acidity, preventing metallic contamination and microbial infiltration. Transport and storage must strictly adhere to the 2 to 6 °C refrigerated cold chain to preserve textural rigidity and organoleptic balance.

The standard commercial MOQ is 100 tins for domestic distributors, while international export contracts start at one 20ft or 40ft refrigerated reefer container. Pallets are reinforced with heavy-duty corner boards and strapping to prevent tin deformation during intermodal transit.

Formulated from whole sheep milk, this cheese delivers a minimum fat-in-dry-matter (FDM) of 45-50% with total dry matter exceeding 40%. The packing brine is balanced at 10-12% salinity to sustain structural firmness and prevent proteolytic softening over time.

Every export consignment is accompanied by a Certificate of Analysis (COA), Veterinary Health Certificate, Chamber of Commerce Certificate of Origin, Food and Drug Administration sanitary clearance, and international Halal certification.

Once opened, cheese blocks must remain fully submerged in their original brine or a sanitized 8-10% salt solution, transferred to non-reactive food containers or sealed securely, and utilized within 3 to 4 weeks under refrigeration.

For volume contractual purchases, Sabah supports customized bilingual lithography or supplementary label application in English, Arabic, or Russian, including target market barcodes and importer information compliant with Gulf and CIS standards.

Raw milk undergoes rigorous screening for acidity and antibiotic residues prior to pasteurization. Specialized European starter cultures and automated inline monitoring of pH and curing cellars eliminate pathogen proliferation, ensuring uniform flavor profiles across all batches.