Survival of tick-borne encephalitis virus was studied from pasteurized and unpasteurized goat milk and from salted/unsalted and spiced/unspiced cheese made from goat milk inoculated with low and high litres of infective virus. Both soft (63 °C, 30 min) and fast (72 °C, 15 s) pasteurization conditions destroyed viable virus particles. A small amount of infective virus could be detected only for 5‒10 days from milk, and from unsalted cheese. From milk inoculated with a higher amount of virus, infectious viral particles were detectable for 20‒25 days and from unsalted cheese samples for 10‒15 days, independently of the use of spices. Pasteurization and salt treatment made goat milk and cheese safely consumable. These two methods must be used when making any human food from goat milk to avoid milk-borne human TBEV infections.

中文翻译：

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Tick-Borne脑炎病毒在山羊奶酪和牛奶中的存活率。

用巴氏灭菌和未巴氏灭菌的山羊奶以及用接种了低和高升感染病毒的山羊奶制成的盐渍/未盐渍和加香料/未加香料的奶酪研究了tick传脑炎病毒的存活率。软（63°C，30分钟）和快速（72°C，15 s）巴氏灭菌条件均破坏了活病毒颗粒。牛奶和无盐奶酪中仅在5×10天之内可以检测到少量感染性病毒。从牛奶中接种较高量的病毒后，可检测到20–25天的传染性病毒颗粒，而从无盐奶酪样品中可检测到10–15天，而与香料的使用无关。巴氏杀菌和盐处理使山羊奶和奶酪可以安全食用。用山羊奶制作任何人类食品时，必须使用这两种方法，以避免牛奶传播的人类TBEV感染。