Sabah White Cheese with Clear Lid

The UF process concentrates milk solids mechanically prior to coagulation, trapping delicate whey proteins directly in the curd structure. This yields superior moisture retention, clean slicing characteristics, and minimized whey separation during reefer transit.

The strictly mandated storage temperature is 1°C to 4°C. Temperatures exceeding 8°C risk texture softening and gas accumulation. Reefers equipped with certified temperature dataloggers are required for commercial transit.

The impact-modified polypropylene tubs feature hermetic induction-sealed foil preventing brine leaks. Master cartons using heavy-duty 5-ply corrugated board allow stable stacking up to 6 tiers per export pallet.

Yes; each production lot is accompanied by a batch COA validating microbial counts, aflatoxin M1 limits, dry matter, and salt content. Official veterinary sanitary certificates are provided for customs clearance.

Once unsealed, the product should remain submerged in its natural exudate under the re-applied clear lid at 1°C to 4°C, and consumed within 5 to 7 days to maintain optimal freshness.

Fat in dry matter is standardized around 35% to 40%, with finished sodium chloride levels regulated between 2.5% and 3.0%, delivering balanced mild salinity tailored for regional breakfast palettes.

To optimize shelf life for buyers, products are packed freshly post-order confirmation. Average lead time for staging and Reefer FCL loading is 5 to 7 business days from PI authorization.