Drink only pasteurized or boiled milk.
仅饮用经过消毒或者煮过的奶。
Using milk that has not been pasteurized can be dangerous.
食用未经消毒的牛奶可能会发生危险。
The donated milk is pasteurized to further ensure its safety.
这些奶还经过巴氏杀菌来确保进一步的安全。
Pasteurized milk can be stored at a low temperature for a week.
巴氏消毒奶在低温下可以储存一个星期。
The law requires that all egg products distributed for consumption be pasteurized.
《蛋制品检测法》要求所有商用的蛋制品必须经过巴氏杀菌处理。
It is pasteurized and has more moisture so it can be stored longer and melts easier.
经过高温消毒后，水分含量增加，适合长时间储藏，而且容易融化。
Meyenbergò Instant Powdered Goat Milk is made from fresh, Grade A pasteurized goat milk.
美恩宝速溶羊奶粉是从A级新鲜山羊奶经巴氏消菌法提炼。
Cottage cheese: Pasteurized cottage cheese lasts for 10-14 days after the date on the carton.
干酪：经过巴氏杀菌加工的干酪在包装盒上的保质期后7 - 10天仍然保证质量。
Fresh fruits and juices are always better than what is prepackaged and pasteurized varieties.
新鲜水果和果汁始终比预先包装好的和高温杀过毒的种类更好。
The sugars in raw milk are slow, the ones in pasteurized milk (known as beta glucose) are fast.
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。
Pasteurized gets its name from Louis Pasteur, a French doctor who invented the process for purifying milk.
巴氏灭菌法便得名于法国医生路易斯•巴斯德，是他发明了消毒牛奶的制作方法。
For vulnerable groups, such as the very young, the very old those with immune problems, pasteurized eggs are best.
对那些老幼等极易敏感的团体，巴氏消毒鸡蛋是最好的选择。
Food manufacturers use pasteurized egg products because of their convenience and ease in handling and storing.
食品生产商利用巴氏杀菌法来制作蛋制品是因为它可以减轻处理和贮存的工序。
Unlike red blood cells, blood substitutes can be pasteurized, filtered and chemical - cleansed to make them sterile.
不像血红细胞，血液替代品能进行巴式灭菌、过滤和化学净化使之无菌。
Again, this is not true. Even raw organic milk is not safe. Only organic milk that has been pasteurized is safe to drink.
这个也不对，即使有机生奶仍然不安全。只有经过巴氏灭菌的有机生奶才可以安全饮用。
Dried whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.
干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。
Dried egg whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.
干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。
Results:The positive rate of 69 milk samples was 8.70%. No antibiotics in import pasteurized milk and milk powder were detected.
结果：69份样本中抗生素残留总阳性率为8.70%，其中进口消毒牛奶及奶粉中未检出抗生素。
Results:The positive rate of 69 milk samples was 8.70%. No antibiotics in import pasteurized milk and milk powder were detected.
结果：69份样本中抗生素残留总阳性率为8.70%，其中进口消毒牛奶及奶粉中未检出抗生素。
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