在未加工的牛奶中的糖是消耗的慢的，而经高温消毒的牛奶（巴氏消毒奶）中的糖是消耗得快的。

The sugars in raw milk are slow, the ones in pasteurized milk (known as beta glucose) are fast.

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经特别处理，能有效持续抑制细菌，可高温消毒。

With special disposition, continuously inhabit germ breeding, sterilize through high temperature.

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