Ramak kashk sauce, which is known as the most delicious kashk in the Iranian market, is prepared in a completely “hygienic” way by fully automatic machines. Due to its organic acids, it acts as the disinfectant for the digestive system (stomach, small intestine and large intestine). It can also be effective in preventing osteoporosis due to its high calcium and phosphorus content. This kashk contains all the properties of milk and contains calcium, fat, salt, protein and some B vitamins. Since kashk is one of the richest sources of animal protein, so it is a suitable environment for the growth and multiplication of various microorganisms that often cause severe poisoning, therefore it is very necessary to use packaged (pasteurized) kashk that have a health label and license. Kashk sauce should be stored in the refrigerator. Avoid consuming open-to-air liquid kashk as much as possible and, if used, boil it for 10 to 20 minutes before consumption to reduce its microorganisms.
Right now, according to the rules of the National Standard Organization of Iran, two types of kashk sauce is produced, which includes yogurt-based kashk sauce and kashk sauce made from dry kashk. Accordingly, Ramak Dairy Products Company has included both types of products in its portfolio, explaining that the unique formulation of Ramak mug kashk sauce, despite the use of yogurt as the main raw material, has a traditional original taste. It is industrially produced and does not have the risks of consuming traditional kashks. Ramak Kashk sauces in glass are produced using dry kashk as the only raw material to meet the different needs of customers.
