- 更多网络例句与牛奶中的脂肪相关的网络例句 [注：此内容来源于网络，仅供参考]
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Goat milk fat is only one-third of the ball, but also contain more unsaturated fatty acids, much easier for small intestinal absorption of chyle.
羊奶的脂肪球只有牛奶的三分之一，又含有较多的不饱和脂肪酸，更容易为小肠中的乳糜吸收。
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When we homogenize the milk, we also break it up into tiny particles so that the fat will not separate and collect at its surface.
当我们均质化牛奶时，我们将牛奶打散成很小的粒子，所以脂肪就不会集中在表面。
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When we homogenize the milk, we also break it up into tiny particles so that the fat will not separate and collect at its su**ce.
当我们均质化牛奶时，我们将牛奶打散成很小的粒子，所以脂肪就不会集中在表面。
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Milk fat content and rich mineral of weak and elderly people are very good.
牛奶中脂肪的含量和丰富的无机盐对身体虚弱的人和老年人都有很好的帮助。
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"With the standard feed, 7.5 per cent of the calories come from fat. That's a pretty low-fat diet, much like humans eating nothing but muesli," says Dr Murray.
"标准饲料中7.5%的热量来自脂肪是一个相当低脂肪的饮食，就像人类只吃牛奶什锦早餐"，Murray博士说。
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The following conclusions have been reached, milk has an obvious absorption in the mid-infrared band, and the locations of the absorption peak are consistent with the attributes of molecule functional group analysis and the information from FOSS Company; the effects of the factors on the repeatability are below 3‰; For the quantitative analysis, the method of factorial design is applied to optimize the calibration set. The outliers are determined considering the residual variance distribution. The correlations are 0.990 and 0.986 for fat and protein, respectively. The Root Mean of Square Error of Prediction is 0.121 and 0.111 for fat and protein, respectively. With the application of the methods of wavelengths selection, the numbers of wavelength is decreased greatly from 3301 to 100. The speed is accelerated and the accuracy of the calibration is improved to some extent.
结果表明：牛奶在中红外的吸收特性明显，吸收峰的位置与分子结构的谱带归属以及乳品分析仪器的成功厂商FOSS公司提供的资料基本一致；各种因素对光谱测量影响的CV值基本可以控制在3‰以下；在定量检测中，通过析因设计方法优选校正集样品，结合样品的残差图确定奇异点，脂肪模型和蛋白模型的相关系数分别为0.990和0.986，预测均方根误差分别为0.121和0.111，而在采用波长选择对模型进行优化后，波长从3301个减为100个以内，加快了运算的速度，同时还在一定程度上提高了模型的精度。
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The natural fat of milk from which butter is made,consisting largely of the glycerides of oleic,stearic,and palmitic acids .
乳脂牛奶中的天然脂肪，是奶油的成分之一，主要由含有油酸、硬脂酸和软脂酸的甘油脂混合物构成
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Artificial feeding for the pale yellow or gray stools, quality hard, because milk proteins are more obvious after the protein decomposition odor, 1-2 times a day, and sometimes have milk block, if mixed fed infants, combined with starchy foods at the same time, a low frequency of stool, but the amount of deep brown, hardness than the pure milk-fed better, smell is also increased, if the increase purée can be green, especially if stool odor clearly shows that poor protein digestion, if the stool has bubbles indicate poor digestion of carbohydrates, if the appearance of oily that digest fat well, if the stool has milk valve, most of undigested fat and calcium or magnesium into the soap block, the volume of small, meaningless.
人工喂养的为淡黄色大便或呈灰色，质较硬，因牛奶中蛋白质较多，有明显的蛋白质分解后的臭味，每天1-2次，有时有奶块，若混合喂养的婴儿，同时再加淀粉类食物，大便次数不多，但量多深褐色，硬度比单纯牛奶喂养的好一些，臭味也加大，若加菜泥可呈绿色，若大便臭味特别明显，说明蛋白质消化不好，若大便有泡沫说明碳水化合物消化不好，若外观有油状，表示脂肪消化不好，若大便中有奶瓣，大多是未消化的脂肪与钙或镁结合成的皂块，量不多，无意义。
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To increase the carbohydrate content, eat well during the bread course at the start of the meal (you might need to avoid the butter), and consider ordering a glass of skim milk with your meal or having a nonfat dessert, such as fresh fruit, or a frozen dish, such as sherbet or sorbet.
为了提高一顿饭中碳水化和物的量，在刚开始吃饭的时候多吃点面包，，可以考虑点一个脱脂奶（skim milk是不是这样翻译啊），或者点一个不含脂肪的甜品，例如新鲜的水果或者冻鱼，果汁牛奶冻或者冰冻果子露。
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The grains are often not fit for human consumption. They may be moldy which means your steak can contain mycotoxins from fungus. Add to that the animals may be given growth hormones and fed antibiotics that end up in the meat, the fat, eggs, milk, and butter.
那些谷物都是人不能吃的，可能是发霉的，也就是说你吃的牛排里含有真菌中的毒枝真菌，再加上动物可能还吸入了生长激素和抗生素，到最后这些都到肉、脂肪、蛋、牛奶和黄油里面了。
- 更多网络解释与牛奶中的脂肪相关的网络解释 [注：此内容来源于网络，仅供参考]
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butterfat：牛奶中的脂肪
buttercupkingcup 金凤花 | butterfat 牛奶中的脂肪 | butterfingered 易掉的
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corneum layer：角质层, 表皮, 上皮
colloidal clay胶体白土 | corneum layer角质层,表皮,上皮 | cream layer稀奶油层(牛奶中脂肪上浮所引起的)
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fat globule：脂肪球
羊奶的脂肪球 (fat globule) 平均直径为1.3~2.7 μm, 而牛奶约是3~4.5μm , 故就体积言羊奶脂肪球的直径只有牛奶的1/3, 也因此羊奶比牛奶更好消化. 2. 凝乳性质不一样羊奶中的蛋白质在胃中形成的...
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homogenize：均质化
但是市售牛奶做了两个很要命的步骤,就是均质化(homogenize)和高温杀菌. 均质化是指让牛奶的脂肪成分均等化而充分搅拌,但搅拌的过程中空气混入牛奶,使脂肪成为氧化类脂肪,简单的说就是生锈的脂肪. 而蛋白质的部分,牛奶所含有的为酪蛋白,
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saturated：饱和
食物中所含的脂肪,分为饱和(saturated)及不饱和(unsaturated)脂肪二大类,来自动物的脂肪多属於饱和脂肪,例如牛奶、牛油、肉类、蛋黄、起司、家禽、海鲜贝类等,也有极少数的植物油含有饱和脂肪,例如椰子油、棕榈油等;来自植物的油脂多属於不饱和脂肪,
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butterfingered：易掉的
butterfat 牛奶中的脂肪 | butterfingered 易掉的 | butterfingers 容易掉球的人
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butterfingered：东西容易从手中滑掉的, 不小心的
butterfat | 牛奶中的脂肪 | butterfingered | 东西容易从手中滑掉的, 不小心的 | butterfingers | 容易掉球的人, 手脚笨拙的人
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butterfingered：易掉的/笨拙
butterfat /牛奶中的脂肪/ | butterfingered /易掉的/笨拙/ | butterfingers /容易掉球的人/手脚笨拙的人/