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Foot-and-mouth disease virus (FMDV) survived in skim milk, cream and the pelleted cellular debris components of milk obtained from FMDV-infected cows after pasteurization at 72 degrees C for 0-25 min. Virus was recovered from whole milk of infected cows after that milk was heated at 72 degrees C. for 5 min. and from the skim milk component after it was heated at the same temperature for 2 min. Evaporation of the whole milk samples after they were heated at 72 degrees C. for 3 min. did not inactivate the virus, but evaporation of infected skim milk samples after they were heated at 72 degrees C. for 0-5 min. did inactivate the virus. FMDV survived in the cream component after it was heated at 93 degrees C. for 0-25 min.

Effect of heat on foot-and-mouth disease virus (FMDV) in the components of milk from FMDV-infected cows