So virus that can be cultured into existence of out of milk presents a possible vector for that. Hence they are testing to see if they can grow the virus from milk samples.
If each person drinks milk from one cow, and there are 1 million of each, then you have 1 million chances.
A chance is higher if a cow has a few mutations in its viruses, or if a person has a slightly different receptor or immune system...
But if you put all the milk from the 1 million cows in a mixing vat and then distribute it to the same 1 million people, now there are 1 trillion chances, and the slightly better mutations will end up coming into contact with the humans with slightly more receptive cells.
This is one of many reasons I think we should limit the fanin/fanout of food production. Ie. you may only mix animal products in say batches of up to 10,000 cows, and that batch may only be split up amongst up to 10,000 humans. Then you have to clean the production equipment before the next batch.
There is no live virus in the milk.
> 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 OG Vaccine was rubbing pus from cowpox pustules into a scratch on your body.
Seems that way!
Now do anti-microbial resistant pathogens appearing at factory (fish and other) farms.