Survival of enteric viruses during yoghurt making process using male-specific coliphage

The effects of yoghurt‐making process on the survival of male specific coliphage (MS2) in raw milk with different fat content, as well as the survival of MS2 during the storage of yoghurt were evaluated. All samples were analyzed for pH, acidity, and virus count. The results showed that the heat treatment of milk (85 °C, 30 min) decreased the recovery of coliphage MS2 from approximately 7 to 0.97 and 1.49 log 10 (pfu/ml) in the milk samples with...