Milk in the US is pasteurized at 63C for 30 minutes.
> The results show that at 54.5 °C, the virus [SARS-CoV-2] half-life was 10.8 ± 3.0 min and the time for a 90% decrease in infectivity was 35.4 ± 9.0 min. [1]
At 8.5 degrees hotter, I'm sure stuff happens quicker, but I doubt very much it kills them all. This study is in air - in liquid I imagine they would survive to a higher temperature.
It's far from clear that all virus particles are inactivated by pasteurization. Remember the main purpose of pasteurization is to kill most bacteria, to increase shelf life.
> The results show that at 54.5 °C, the virus [SARS-CoV-2] half-life was 10.8 ± 3.0 min and the time for a 90% decrease in infectivity was 35.4 ± 9.0 min. [1]
At 8.5 degrees hotter, I'm sure stuff happens quicker, but I doubt very much it kills them all. This study is in air - in liquid I imagine they would survive to a higher temperature.
It's far from clear that all virus particles are inactivated by pasteurization. Remember the main purpose of pasteurization is to kill most bacteria, to increase shelf life.
[1]: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7856623/