unpasteurized

1. Made of unpasteurized cow milk, goat milk or lamb milk.
   由未经处理的牛奶、山羊奶或者羊奶制成。
2. Some health authorities say direct sales or sharing pose risks because the milk is usually unpasteurized.
   但是有些健康专家称，直接贩卖或分享母乳存在风险，因为这些母乳通常并未经过高温消毒。
3. Mould-ripened soft cheese, such as brie and camembert, and milk made from unpasteurized milk should be avoided as they may contain bacteria.
   成熟霉菌的软奶酪，例如布里干酪和卡门贝干酪，未经高温消毒的牛奶应该被禁止它们可能包含细菌。
4. Avoid drinking or eating unpasteurized dairy products.
   不要吃或喝未经消毒的乳制品。
5. If you are not into a specific variety, you can use unpasteurized grape juice, but it tends to be more expensive and your results might not be as predictable.
   如果你对葡萄品种没有要求，可以直接用未消毒的普通葡萄汁，但是这样做不但会增加成本，而且结果难以预测。
6. There is some evidence that humans may also become infected with RVF by ingesting the unpasteurized or uncooked milk of infected animals.
   有证据显示，人若摄入未经高温消毒或未煮过的被感染的动物的奶，也可能感染裂谷热。
7. Boil unpasteurized milk before drinking it.
   在饮用之前将未经高温消毒的奶煮沸。
8. If the sensor detects temperatures that are below the desired pasteurization temperature, the valve diverts flow to the entrance point for unpasteurized product.
   如果传感器觉察到温度处在指定巴氏杀菌温度之下，那么阀门将流向改变到为未经巴氏杀菌产品而设的人口。
9. So can drinking unpasteurized or uncooked milk from infected animals.
   引用感染了疾病的动物未经高温消毒和蒸煮的奶也会感染。
10. Cooking meat thoroughly and avoiding raw milk and unpasteurized dairy products can also prevent human from infection.
    另外，彻底煮熟肉类及避免进食未经消毒处理的牛奶及奶类制品均可预防感染。
11. A Study on Foam Stability of Unpasteurized Beer
    纯生啤酒泡沫稳定性的研究
12. The Affection Factors of Foam Stability of Unpasteurized Beer and Strategy for Foam Improvement
    纯生啤酒泡沫稳定性的影响因素及改善策略
13. Studies on the Changes of Foam Stability, Yeast Proteinase A and Protein Content and Composition in Unpasteurized Beer during the Storage
    纯生啤酒存放过程中泡沫稳定性与酵母蛋白酶A以及蛋白含量与组成变化的研究
14. The experiment discovers that using unpasteurized hawthorn and raising the soaking temperature can increase the flavones concentration of the end product. The optimum soaking time is 10-30 minutes and the soaking times should be controlled less than three.
    实验发现选用不经加热处理的山楂为原料可以提高产品中的黄酮含量，饮用时浸泡温度高有利于黄酮的溶出，浸泡时间以10-30min最佳，浸泡次数不宜超过三次。
15. Studies on Foam Stability of Unpasteurized Beer Based on Saccharomyces Cerevisiae
    基于菌种层面的纯生啤酒泡沫稳定性的研究
16. The main factors including foam-positive proteins and yeast proteinase A that influence foam stability of unpasteurized beer and the mechanism of these proteins affecting the foam are introduced, then the strategy for foam improvement are indicated in this paper.
    简要介绍了纯生啤酒泡沫稳定性的主要影响因素&泡沫阳性蛋白和酵母蛋白酶A对啤酒泡沫的影响及影响机理，并简要介绍了改善纯生啤酒泡沫的主要策略。
17. In recent years, with many new kinds of beer becoming increasingly popular such as unpasteurized beer, alcohol-free beer and so on, the beer foam problem-foam not exquisite, poor foam adhesion etc., is also day by day prominent in urgent need of improvement.
    近年来，随着许多新型啤酒如纯生啤酒、无醇啤酒等的日益流行，啤酒的泡沫问题也日益突出&泡沫不细腻、附着力差等，急需改善。

adj

1. not having undergone pasteurization

   Synonym:    unpasteurised