In article ,
wrote:

The REAL problem is when they apply it to foods. Realize that in this
country they do not tell you they put a virus in milk that attacks the
bacteria that makes it go sour. Extends the shelf life. I know there is
zero evidence of this on the net but you can prove it yourself. Just
leave some milk out of the fridge and let it go bad. It no longer goes
sour, it goes bitter.

That's scarcely proof... and a claim that's made on the basis of
"zero evidence of this on the net" isn't really to be taken seriously,
I think.

Have you not heard of "pasteurization"? It is standard procedure in
the U.S. to require that commercially-sold milk products be
pasteurized, and has been for roughly a century.

Standard milk pasteurization temperatures kill almost all pathogenic
bacteria in the milk, and also kill most of the bacteria which cause
milk to sour naturally. These temperatures are *not* high enough to
kill all of the bacteria in raw milk... and some relatively
slow-growing heat-tolerant bacteria will survive and will cause the
milk to go bad after a few days.

It's possible to buy ("ultra-heat-treated") milk, which has been
heated briefly to well above boiling temperature for a few seconds.
It can be stored at room temperature for months.

The details of this process haven't changed very much in decades. I
learned about this in microbiology class, in high school, back in the
late 1960s. My teacher made the distinction between "goes sour" and
"goes bad" way back then. It's nothing new.

Pasteurization is a more thorough process than your proposed "virus
attacks the bacteria" treatment would be. Heat treatment kills or
stunts most species of bacteria and archaea in the milk. Viruses
would very probably attack only a limited range of the
bacteria... even if they killed the "souring" bacteria such as
Lactobacillus, they would leave other species untouched (e.g. E. coli)
and the milk would still require pasteurization to be sold legally and
safely.