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@BE Looks like the normal pasteurization process for milk is 72C for 15 secs, which in the study you cite, reduced the level of live virus below detectability but did not completely inactivate it.
"In most milk processing plants, chilled raw milk is heated by passing it between heated stainless-steel plates until it reaches 161 degrees Fahrenheit. It’s then held at that temperature for at least 15 seconds before it’s quickly cooled back to its original temperature"
https://www.usdairy.com/news-articles/why-is-milk-pasteurized-4-questions-answered