Commercial micro-filtered pasteurized milk (2% fat) was heated in tubes at 73 °C. Once the temperature inside the tube reached 73 °C, each phage was added at a concentration of 107 PFU per mL of heated milk and incubated for 20 s
Commercial micro-filtered pasteurized milk (2% fat)was heated in tubes at 73 °C. Once the temperature inside the tubereached 73 °C, each phage was added at a concentration of 107 PFUper mL of heated milk and incubated for 20 s