Sabah Iranian White Feta Cheese 800g Tub

In the UF system, milk is concentrated through semi-permeable membranes, retaining essential soluble whey proteins (lactalbumin and lactoglobulin) that are typically lost in traditional whey runoff. This yields superior biological value, higher calcium retention, and an exceptionally smooth, uniform curd.

Each master carton accommodates 12 tubs of 800 g (net weight 9.6 kg). A standard 40ft refrigerated container (+4°C) handles between 1,800 and 2,000 master cartons (approx. 17 to 19 metric tons net), stacked on pallets in heavy-duty 5-ply water-resistant corrugated boxes.

Salt content is capped at maximum 3.0%, while fat in dry matter is maintained above 38%. Thanks to precise UF brine balancing, the sensory salinity is far milder and smoother than overly salty traditional brine cheeses, making it widely acceptable for health-aware retail shoppers.

The polypropylene tubs are manufactured via in-mold labeling (IML) injection, ensuring uniform wall thickness and exceptional top-load resistance. The multi-layer barrier foil is precision heat-sealed to the rim, preventing any brine leakage or ingress under prolonged transit vibrations.

Backed by multi-facility dairy plants processing substantial milk intake daily, Sabah delivers multi-container export volumes within 7 to 10 business days post-confirmation. Operations fully comply with verified ISO 22000, HACCP, and international Halal standards.

After opening the peel foil, the cheese blocks should remain immersed in their natural brine to prevent surface desiccation and lipid discoloration. Replacing the plastic lid tightly and keeping the tub at 4°C to 6°C preserves organoleptic freshness for up to 15 days.

Yes; Sabah's IML printing molds support high-resolution multilingual label graphics. For recurring regional shipments, nutrition fact panels, Gregorian or Hijri date formats, and regulatory destination customs information are printed directly onto the tub structure.