Eli5 : how does yogurt become shelf stable after being heavy treated?

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I have seen this from a company called materne for gogo squeez yogurtz

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2 Answers

Anonymous 0 Comments

I can’t speak for that exact product in particular, but typically, shelf-stable dairy products have been “ultra high temperature” pasteurized – flash-heated to about 280°F and then flash-cooled back down to fridge temperature. This kills 99.9%+ of any germs there might be, which makes the product shelf stable.

Anonymous 0 Comments

I can’t speak for that exact product in particular, but typically, shelf-stable dairy products have been “ultra high temperature” pasteurized – flash-heated to about 280°F and then flash-cooled back down to fridge temperature. This kills 99.9%+ of any germs there might be, which makes the product shelf stable.