求助大神~请你们帮我汉译英两段小对话吧,急需啊，请帮帮忙啊！

帮我翻译一小段对话(汉译英)~

Congratulations, you passed the first round of interviews, then, will allow you to show your co-operation capability, you give me 10 minutes of preparation time. You can use any topic relating to companies Analog a discussion session, all understand?

巴氏奶又称市乳它是以新鲜牛奶为原料，采用巴氏杀菌法加工而成的牛奶，特点是采用72－85℃左右的低温杀菌，在杀灭牛奶中有害菌群的同时完好地保存了营养物质和纯正口感。经过离心净乳、标准化、均质、杀菌和冷却，以液体状态灌状，直接供给消费者饮用的商品乳。一般在巴氏菌乳的生产过程中，冷却、离心净乳和巴氏杀菌是必须的阶段。巴氏杀菌的目的首先是杀死引起人类疾病的所有微生物，经巴氏杀菌的产品必须完全没有致病微生物。从杀死微生物的观点来看，牛乳的热处理强度越强越好。但是，强烈的热处理对牛乳外观、味道和营养价值会产生不良后果。如牛乳中的蛋白质在高温下将变性；强烈的加热使牛乳味道改变，首先是出现“蒸煮味”，然后是焦味。因此，时间和温度组合的选择必须考虑到微生物和产品质量两方面，已达到最佳效果。

巴氏奶是一种“低温杀菌牛奶”，原奶中的有害微生物一般都已经杀死，但还会保留其他一些微生物，因此这种牛奶从离开生产线，到运输、销售、存储等各个环节，都要求在4℃左右的环境中冷藏，防止里面的微生物“活跃”起来。因此巴氏奶也叫“冷藏奶”。

巴氏奶的保质期比较短，一般为7天左右。南方天气较热，尤其进入夏季，这对巴氏奶都是挑战，消费者在购买、保存和饮用巴氏奶时，一定要注意牛奶的保质。如果发现纸盒有“胀包”现象，牛奶已经变质，一定不能饮用。所以在选购时要特别注意保存条件，任何一个环节的疏漏都会导致细菌的重生和牛奶的变质。

三种包装：屋顶包，也叫新鲜屋，是一种纸塑复合包装，外型有点象小房子，里面装的巴氏消毒奶，简称巴氏奶或杀菌奶。另外两种是巴氏塑料袋和玻璃瓶装。这是两种比较经济的巴氏奶包装，因为塑料袋的成本相对较低，而玻璃瓶可以循环使用。跟屋顶包一样，这种包装的牛奶，也一定要注意冷藏，而且保质期更短，一般为2-3天。这两种包装在上门送奶业务中比较常见，建议消费者应加倍注意冷藏。订奶时最好选择配送实力比较强的公司，因为他们的冷链可能会更有保障一些。另外，牛奶送到家门口以后，一定要迅速把它们“冷处理”起来。

巴氏奶是利用鲜牛奶作原料，利用巴氏消毒法，即72－75°C下加热10－15秒s，杀灭有害的微生物。经过这种灭菌方法能最大限度的保持鲜牛奶的营养含量和良好口感。也称之为“鲜牛奶”。

注：目前市场上纯牛奶一般是利用200度超高温瞬时灭菌消毒的液态奶品。


巴氏奶的优点
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中国乳品工业协会首席专家、“乳业泰斗”骆承庠解释说，现在市面上的牛奶按类型可分两种，一种是新鲜牛奶，采用巴氏法杀菌，保质期短；一种是常温奶，采用超高温杀菌，保质期较长。巴氏杀菌奶简称巴氏奶，由法国微生物学家巴斯德发明从而得名。加工方法通常指将生奶加热到72—85 ℃，在规定的时间内对牛奶进行消毒处理。由于其热处理条件温和，对牛奶营养物质破坏少，充分保持牛奶的鲜度，产品中的营养损失最少，是一种既能达到消毒目的又不损坏食品品质的方法。

它与常温奶相比有哪些优点？超高温灭菌（我们通常所说的常温奶）是指在135—150℃的温度下，进行4到15秒的瞬间灭菌处理，完全破坏其中可生长的微生物和芽孢，将牛奶中的有益和有害微生物全部杀死达到商业无茵的要求。从牛奶品质劣化程度看，巴氏奶乳清蛋白质变性率约为15.4%至20%，超高温灭菌奶为91%；巴氏奶B乳球蛋白变性率为 0.43%，超高温灭菌奶为 94.2%。从营养损失程度看，巴氏杀菌奶维生素C损失率为10%至25%，超高温灭菌奶为60%；巴氏杀菌奶维生素B1损失率为5%至10%，超高温灭菌奶为20%；巴氏杀菌奶叶酸损失率为10%，超高温灭菌奶为30%；巴氏杀菌奶蛋氨酸损失率为10%，超高温灭菌奶为34%；巴氏杀菌奶胱氨酸损失率为4.6%超高温灭菌奶为34%；巴氏杀菌奶的可溶性钙损失较少，而超高温灭菌奶的可溶性钙损失较多。

巴氏奶的历史
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目前，巴氏奶在欧美至今仍占乳品市场的绝大部分，“世界上每消费4杯牛奶，其中3杯是巴氏奶”。在我国的北京、上海、深圳和一些经济发达城市还是以巴氏杀菌为主要液体奶。
巴氏杀菌乳最早提出来是1903年在比利时首都布鲁塞尔召开的国际乳业联合会成立大会上。到了1940年以后，巴氏杀菌乳才逐渐成为强制性的乳产品标准。巴氏奶在我国真正形成规模并使普通百姓能食用到，是在新中国成立后的60年代。到了80年代末期，中国的绝大多数省会城市都有了鲜牛奶供应点，而且是以订奶到户为主，送奶员每天早晨把巴氏奶产品送到家门口。
可到了上世纪90年代，中国少数的北方省会开始出现了袋装灭菌牛奶和花色灭菌牛奶。后来随着法国和瑞典无菌包装机在中国城市型乳品企业的大量引进，灭菌牛奶开始在中国遍地开花，并逐渐在很多城市取代了传统的普通鲜牛奶的生产。

选购提示
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盛夏气温飑升，乳品专家提醒：中国巴氏奶产业冷链缺乏，消费者选择巴氏奶要谨慎。
为追求牛奶的新鲜度，很多市民选择送货上门的鲜奶（巴氏杀菌奶），但近日的高温引发了部分市民对订奶在运输过程中缺少冷藏，而可能导致变质的担心。目前市场上液态奶包装主要采用两种方法：超高温瞬间灭菌(UHT)和巴氏消毒法，前者是将牛奶超高温灭菌后，用六层复合无菌材料灌装，无需冷藏，保质期长达几个月。后者则是在80°C左右经数秒杀菌，需低温冷藏，保质期为1至7天。巴氏奶生产厂家一般是前一天晚上11时到12时发货，到早晨市民7点左右喝奶，中间7至8小时很难保证冷链不断。因此，保质期比标识时间大大缩短。专家建议，夏日购买巴氏奶一定要确保冷链完整，否则反而不如到超市购买只需常温保存的超高温灭菌奶稳妥。
上海市奶业协会秘书长顾佳升指出，有些“巴氏奶”企业根本没用真正的巴氏杀菌工艺，而是采用超高温灭菌。这是因为巴氏消毒不能杀灭芽孢，为降低食物中毒的风险和避免食物快速腐败，许多国家强制执行巴氏消毒产品冷藏销售。但在发展中国家冷链常常不完备。为防止牛奶在冷链中脱冷，出现腐败甚至中毒导致消费者索赔，一些巴氏奶企业就用更安全的超高温灭菌技术生产牛奶，更以低价扰乱了整个乳业市场。

Pasteurized milk also known as the City of fresh milk is milk it for raw materials, using Pakistan's sterilization law from the processing of milk, is characterized by a 72-85 ℃ about the low-temperature sterilization, kill harmful bacteria in the milk at the same time Well-preserved the pure taste and nutrients. After centrifugal net milk, standardization, homogenization, sterilization and cooling to liquid state shrub-like, direct supply of goods to consumers to drink milk. General in Pakistan's milk of the production process, cooling, centrifugal net pasteurized milk and disinfection is necessary to stage. Pakistan's sterilization is the purpose of the first human disease caused kill all the microorganisms, as Pakistan's sterilization products must be absolutely no pathogenic micro-organisms. To kill microorganisms from the point of view, the heat treatment milk, the stronger the better intensity. However, the strong heat treatment milk appearance, taste and nutritional value will have adverse consequences. If the protein in milk will be at a high temperature variability in the strong heating to change the flavor of milk, first of all, there is "Cooking taste", then Jiaowei. Therefore, the time and temperature combinations of choice must take into account the quality of the two micro-organisms and products, have reached the best results.

Pasteurized milk is a "low-temperature sterilization of milk," the milk of the harmful micro-organisms generally have been killed, but will retain a number of other microbes, so the milk left from the production line, transport, sale, storage, and other links , Asked about the 4 ℃ in an environment of frozen, to prevent micro-organisms inside the "active" together. Pakistan's milk is also called "frozen milk."

Pasteurized milk relatively short shelf life, generally for about seven days. Hot weather in the South, especially into the summer, which is pasteurized milk are the challenges that consumers purchase, preservation and drinking pasteurized milk, milk must pay attention to the durability. If found cartons of "expansion pack" phenomenon, milk has been eradicating corruption, we must not drink. So when the purchase to pay particular attention to storage conditions, any omission will be a part of the bacteria as a result of the rebirth of eradicating corruption and milk.

Three packaging: the roof package, also called the new housing is a Zhisu composite packaging, look like a small house, installed inside the Bashixiaodu milk, or pasteurized milk or milk sterilization. The other two are pasteurized bottles and plastic bags loaded. This is the comparison of two of Pakistan's economy milk packaging, because of the relatively low cost of plastic bags and bottles can be recycled. With the roof of the same package, which packaged milk, also must pay attention to refrigeration, and a shorter shelf-life, usually 2-3 days. Both packaging in the home milk delivery business in the more common, suggested consumers should pay more attention frozen. Milk, the best choice for power distribution companies and strong, because of their cold-chain may be some more protection. In addition, after the milk to the doorstep, we must quickly put them "cold treatment" together.

Pasteurized milk is to use fresh milk for raw materials, the use of Bashixiaodu law, that is 72-75 ° C under heating 10-15 seconds s, to kill harmful microorganisms. After such a sterilization method can maintain the maximum nutritional content of fresh milk and good taste. Also known as "fresh milk."

Note: pure milk on the market in general is to use ultra-high temperature 200 degrees of instantaneous sterile liquid milk products.


Pasteurized milk the merits of
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China Dairy Industry Association chief expert, "Master dairy industry," Luo Cheng Xiang explained that the milk is now available in the market by type, there are two kinds of fresh milk, using Pakistan's sterilization law, short shelf life; One is the normal temperature milk, using ultra-high-temperature sterilization, a longer shelf life. Pakistan pasteurization milk pasteurized milk referred to by the French microbiologist at the Pasteur invented so as to the name. Processing methods usually refers to raw milk heated to 72-85 ℃, within the time stipulated in the milk for disinfection treatment. Because of its mild conditions of heat treatment, the less milk nutrition material damage, to maintain full of fresh milk, nutritional products in the loss at least, can achieve a disinfection purposes without damaging the quality of the food methods.

Compared with normal temperature milk What are the advantages » Ultra-high-temperature sterilization (what we usually at room temperature milk) refers to the temperature of 135-150 ℃, 4-15 second moment sterilization treatment, which could completely undermine the growth of microbes and spores, milk The beneficial and harmful micro-organisms to kill all non-commercial Yin's request. Deterioration degree from the quality of milk, pasteurized milk whey protein variability rate of about 15.4 to 20 percent, ultra-high-temperature sterilization for 91 percent milk; pasteurized milk B lactoglobulin degeneration rate of 0.43 percent, ultra-high-temperature sterilization Milk was 94.2%. Nutrition degree from the loss, pasteurized milk sterilization loss of vitamin C for 10 to 25 percent, ultra-high-temperature sterilization for 60 percent of milk; pasteurized milk sterilization of Vitamin B1 for the loss rate of 5-10 percent, ultra-high-temperature sterilization milk 20%; pasteurized milk sterilization of folic acid loss rate of 10 per cent, ultra-high-temperature sterilization for 30 percent milk; pasteurized milk sterilization methionine loss rate of 10 per cent, ultra-high-temperature sterilization for 34 percent milk; Pakistan pasteurization Milk cystine loss rate was 4.6% milk ultra-high-temperature sterilization for 34% of pasteurized milk sterilization less soluble calcium loss, and ultra-high-temperature sterilization of milk more soluble calcium loss.

Pasteurized milk history
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At present, pasteurized milk in Europe and the United States still has the vast majority of dairy market, "the world every 4 cups of milk consumption, of which three cups of milk is pasteurized." In China Beijing, Shanghai, Shenzhen and some economically developed cities and the Israeli-Palestinian pasteurization as the main liquid milk.
Pasteurized milk sterilization is the first proposed in 1903 in the Belgian capital Brussels meeting of the International Dairy Federation on the establishment of the General Assembly. By 1940, the pasteurized milk sterilization only gradually become mandatory milk product standards. Pasteurized milk in the true scale of China's ordinary people can eat and that is after the founding of New China in the 1960s. By the late 1980s, the vast majority of China's provincial cities have a supply of fresh milk, but milk is the main home, sending members of milk every morning to milk products to Pakistan's doorstep.
To be in the 1990s, the Chinese minority in the northern capital of the pocket began to appear sterilization sterilized milk and milk variety. Later, with France and Sweden for aseptic packaging of dairy products in Chinese cities to introduce a large number of enterprises, sterilized milk began in China blossom everywhere, in many cities and gradually replace the traditional ordinary fresh milk production.

Optional tips
[Edit this paragraph]
Squall summer temperatures rise, dairy experts advise: Pakistan's dairy industry lack of cold chain, consumers choose pasteurized milk to be cautious.
In pursuit of the fresh milk, many people choose home delivery of fresh milk (pasteurized milk sterilization), but the recent high temperatures caused some people to transport the milk in the course of the lack of refrigeration, which may lead to degeneration of worry. Milk packaging on the market in two main ways: ultra-high-temperature sterilization moment (UHT) and Bashixiaodu law, the former milk is ultra-high temperature sterilization, with six layers of composite material aseptic filling, without refrigeration, Shelf-life for months. The latter is about 80 ° C in the few seconds sterilization, the required low-temperature refrigeration, the shelf life for 1-7 days. Pasteurized milk manufacturers is generally the day before 23:00 to 12:00 shipments, until the next morning around 7:00 Henai people, the middle 7-8 hours continuously difficult to ensure that the cold chain. Therefore, the shelf-life than marking time significantly shortened. Experts suggested that the purchase pasteurized milk in summer must ensure that the cold-chain integrity, and otherwise contrary to the supermarket than to buy just kept at room temperature ultra-high-temperature sterilization of milk and secure.
Shanghai Dairy Association or the Secretary-General Gu Jia pointed out that some "pasteurized milk" is useless to the real business of the Palestinian pasteurization process, but use of ultra-high-temperature sterilization. This is because Bashixiaodu can not kill the spores, in order to reduce the risk of food poisoning fast food and avoid corruption, many countries enforce Bashixiaodu frozen product sales. But the cold chain in developing countries are often incomplete. In order to prevent the milk from the cold chain in the cold, corruption and even lead poisoning consumer claims, some pasteurized milk enterprises will use more secure ultra-high-temperature sterilization technology to produce milk, low-cost more to disrupt the entire dairy market.

Hey! Man, This is Andy. How's going?
I'm OK, what makes you call me today?
I met two hot girls in the mall today, they both wanted to be my girlfriend. I was kinda hard to make decision.
Dude! two girls. you're so lucky.why not just get both?
both?good idea! I will think about it. you know I don't want to hurt any of them.alright, I will call them one by one later, you know. ok see u later. Bye!
Bye

Hey Andy! what's up?
oh, dear peggy, you know what, I found I really like you because you're so beautiful that make my heart stopped beating.
really? how about lucy? don't you say that she got beautiful eyes?
oh comm'on! she's your best friend, i lied because I don't want to hurt your friendship.
ok...so I'm your girlfriend now?
Sure! my lovely peggy!
Dear Lucy,I'm Andy, your new boyfriend. how are you doing?
new boyfriend?
yeah, dear lucy, I thought I'm the most lucky man in the world when you say you love me. I think I must been fallen in love with you. so can i be your boyfriend?
really, then i must be a lucky girl. how about peggy?
compare to the girl only has the beautiful appearance, your beautiful eyea are more attractive to me.
really? i'm so happy to hear that. I want to see you right now, can u come to the central park?
sure, my honey.

so, we're still friends?
sure! BFF(best friend forever)

没有完全按原文翻译，那样太僵硬了。比较口语化，而且我直接打的，你检查下有没错字。

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