牛奶的营养价值

The nutritional value of milk

以上为机器翻译结果，快速获取精准的人工翻译结果，建议选择有道人工翻译

1
煮沸后的牛奶和磷酸钙沉淀现象的发生，减少了牛奶的营养价值。
After boiling the milk and the calcium phosphate precipitation phenomena occur, reducing the nutritional value of milk.
2
另外，牛奶煮沸后，其中的钙会出现磷酸沉淀现象，也会降低牛奶的营养价值。
In addition, boiled milk, one of the calcium phosphate precipitation phenomena occur, we will reduce the nutritional value of milk.
3
牛奶所产生的不良气味不仅会影响消费者的口感，同时也会降低牛奶的营养价值。
The bad flavor not only affects the sense of mouth, but also depresses the nutritional value of the milk.

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