保质期较短的牛奶多为巴氏消毒法消毒的“均质”牛奶，用这种方法消毒可以使牛奶中的营养成分获得较为理想的保存，是世界上最先进的牛奶消毒方法之一。巴氏杀菌奶是指将生奶加热到72℃—85℃之间烧15秒·，瞬间杀死致病微生物，保留有益菌群。
巴氏消毒奶在低温下可以储存一个星期。
Pasteurized milk can be stored at a low temperature for a week.
过去牛奶都是简单处理后直接被饮用，直到最近才出现巴氏消毒奶，更别提酸奶和奶酪的出现了。
Only recently has Milk been pasteurised before then it was used to nourish populations on a daily basis, not to mention Milk is the base upon which we have yoghurt and cheese.
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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