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Foot-and-mouth disease virus studies: Heat inactivation of virus-positive milk samples required higher temperature or longer incubation times (or both) than heat inactivation of virus spiked into milk because fat globules & casein micelles protect viruses in virus-positive milk.

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APanons.ee

“Pasteurization of milk actually may *not* neutralize all viruses sufficiently to stop infectivity—“many viruses cannot”. It seems that fat globules in whole milk and 2% fat milk can protect viruses from high temperature pasteurization—and show residual infectivity of the virus after pasteurization”

Cows were inoculated in the mammary gland with the field strain of FMDV (01/UK). Infected raw whole milk and 2% milk were then pasteurized using an Arm-field pilot-scale, continuous-flow HTST pasteurizer equipped with a plate-and-frame heat exchanger and a holding tube. The milk samples, containing FMDV at levels of up to 104 plaque-forming units/mL, were pasteurized at temperatures ranging from 72 to 95°C at holding times of either 18.6 or 36 s. Pasteurization decreased virus infectivity by 4 logo to undetectable levels in tissue culture. However, residual infectivity was still detectable for selected pasteurized milk samples, as shown by intramuscular and intradermal inoculation of milk into naïve steers. Although HTST pasteurization did not completely inactivate viral infectivity in whole and 2% milk, possibly because a fraction of the virus was protected by the milk fat and the casein proteins, it greatly reduced the risk of natural transmission of FMDV by milk.
ARTICLE I VOLUME 90, ISSUE 7, P3202-3211, JULY 2007 *, Download Full Issue Thermal Inactivation of Foot-and-Mouth Disease Virus in Milk Using High-Temperature, Short-Time Pasteurization P.M. Tomasula Abstract Previous studies of laboratory simulation of high temperature, short time pasteurization (HTST) to eliminate foot-and-mouth disease virus (FMDV) in milk have shown that the virus is not completely inactivated at the legal pasteurization minimum (71.7°C/15 s) but is-
Many other viruses are not. When viruses replicate in the mammary cells, the virus can be protected by micelles and fat globules and be harder to inactivate, protected against pasteurization. It's not the same as dropping virus in milk and heating. And it's different in whole vs 2% vs skim milk.
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Eashenelixer.bsky.social

Just did a little googling, and, apparently, Micellar Water is named thus because the cleaning power comes from Micelles - which are basically microbubbles of mild surfactants that cling to and surround most types of makeup! (Reposted here because I somehow replied to the wrong thread 🫠)

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