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In yoghurt storage, if there is a permeable packaging, special lighting is required to prevent discoloration and oxidation. The storage temperature is kept below 5 degrees as much as possible and irregular changes are avoided. It is ensured that the yoghurt is not exposed to harsh mechanical processes after packaging. For better clot stability, the product should be kept in cold storage for at least 48 hours before being sold. Especially in summer months, vehicles with special cooling systems should be used when transporting yoghurts. The cold chain should not be disrupted at any stage until it reaches the consumer.

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