Sabah Pasteurized Traditional Kashk Tub

Liquid kashk requires rigorous thermal processing to inhibit Clostridium botulinum risks. Sabah employs controlled thermal exposure over 85°C paired with strict pH monitoring (maintained below 4.3) to completely prevent spore germination. Containers are immediately heat-sealed with hermetic aluminum membranes directly after hygienic dosing to eliminate airborne post-pasteurization contamination.

No; Sabah traditional kashk relies exclusively on genuine concentrated milk solids. Its rich viscosity results from mechanical dairy dehydration rather than bulking starches, gelatin, or gums. This authentic composition preserves natural tangy dairy flavor and ensures it does not curdle, separate, or exhibit gummy textures when blended into boiling culinary dishes.

Pasteurized kashk in tubs requires an uninterrupted cold chain maintained strictly between 1°C and 4°C. Temperature spikes may stimulate residual lactic flora, resulting in over-acidification or lid bulging. Both domestic refrigerated trailers and maritime reefer containers must utilize calibrated temperature dataloggers throughout transit to guarantee quality arrival.

Tubs are packed in heavy-gauge corrugated cartons typically configured in counts of 12 or 24 units. The food-grade polypropylene bodies feature reinforced rim moldings to resist stacking deformation. The structural carton design transfers downward compressive loads through the outer carton walls, safeguarding the aluminum membrane seals against bursting under transit vibrations.

Kashk represents one of the most nutritionally concentrated fermented dairy foods. Each 100g portion provides high concentrations of complete dairy proteins (casein/whey) alongside dense bioavailable calcium, significantly exceeding fluid milk averages. Formulated without added sugars, it utilizes controlled food-grade sodium levels to optimize palatability while naturally stabilizing colloidal structure.

Once the protective seal is broken, the tub must be kept refrigerated and consumed within 5 to 7 days. Sterile, dry utensils should always be used to avoid introducing ambient mold spores into the substrate. For commercial culinary applications, chefs dilute the thick kashk with warm broth or tempered water before simmering into recipes like Ash-e Reshteh or Kashk-e Bademjan without clumping.

Minimum order quantity is set at 150 cartons for regional wholesale, or full single-pallet loads for export consignments. Commercial lab testing samples can be dispatched upon corporate evaluation. Sample tubs travel inside thermal insulated styrofoam boxes with dry ice/gel packs to maintain compliant cold chain status throughout courier air transit.