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

Question

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

In: 1

Answer 1

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.