Stability of severe acute respiratory syndrome coronavirus 2 in dairy products

The present investigation was performed to determine the stability of severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2) under several industrial processing situations in dairies, including pasteurization, freezing, and storage in acidic conditions. Ten treatments were selected, including high‐temperature short‐time (HTST)‐pasteurized low‐fat milk, low‐temperature long‐time‐pasteurized low‐fat milk, extended shelf life (ESL)‐pasteurized low‐fat milk, HTST‐pasteurized full‐fat milk, LTLT‐pasteurized full‐fat milk, ESL‐pasteurized full‐fat milk, pasteurized cream, ice cream frozen and stored at −20 or −80°C, and Doogh (as a fermented milk drink with initial pH