Milk sugar rate is high at night and midnight but lower in the morning and afternoon.

乳糖率在晚上和深夜高，上午和下午低。

The manufacture involves a microbial process by which some of the milk sugar lactose is converted to lactic acid.

制造涉及微生物的过程，其中的一些牛奶中的乳糖转化为乳酸。

Yogurt contains active bacterial cultures that "eat" the milk sugar (lactose), making yogurt a great dairy product for those people who have a milk intolerance.

酸奶中的活性乳酸菌可以分解乳糖，使得有牛奶不耐症的人也可以饮用。

Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.

因此在采用乳粉为原料生产酸奶时，不仅要考虑到全乳固体含量超过11．3％以上，而且要充分考虑到乳粉中乳糖、乳脂及全乳固体含氮物质中酪蛋白的含量，以确保生产出优质酸奶。

Carbohydrates were first named according to their natural sources; e.g., beet sugar, cane sugar, grape sugar, malt sugar, milk sugar, cornstarch, liver glycogen, and sweet corn glycogen.

碳水化合物最初是按照它们的天然来源来命名的，例如甜菜糖、甘蔗糖、葡萄糖、麦芽糖、乳糖、玉米淀粉、肝糖原、甜玉米糖原。