The dairy creamer used in restaurants is usually sterilized by:

Question

Quizplus · Accepted Answer

UHT (Ultra High Temperature) sterilization is the most common method used to sterilize dairy creamer in restaurants. This process involves heating the creamer to a temperature of approximately 280°F (138°C) for a minimum of 2 seconds, which effectively kills all bacteria and spores present in the product. UHT sterilization is preferred over other methods such as pasteurization, autoclaving, filtration, and ionizing radiation, as it allows the creamer to be stored at room temperature for up to several months without spoiling or losing its quality.

The Dairy Creamer Used in Restaurants Is Usually Sterilized By