{
    "id": 8439,
    "date": "2023-01-06T09:53:47",
    "date_gmt": "2023-01-06T01:53:47",
    "guid": {
        "rendered": "https:\/\/kefir.link\/?p=8439"
    },
    "modified": "2026-11-03T15:13:19",
    "modified_gmt": "2026-11-03T07:13:19",
    "slug": "milk-matters-how-processing-affects-quality-and-safety-in-milk",
    "status": "publish",
    "type": "post",
    "link": "https:\/\/kefir.link\/en\/milk-matters-how-processing-affects-quality-and-safety-in-milk\/",
    "title": {
        "rendered": "Milk Matters: How Milk Processing Affects Kefir Quality"
    },
    "content": {
        "rendered": "<div data-elementor-type=\"wp-post\" data-elementor-id=\"8439\" class=\"elementor elementor-8439\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c480501 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c480501\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c480502\" data-id=\"c480502\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c480503 elementor-widget elementor-widget-shortcode\" data-id=\"c480503\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><trp-tag data-no-translation><div class=\"k10\" lang=\"en\">\n<aside class=\"k10-rail\"><nav class=\"k10-toc\" aria-label=\"On this page\"><p class=\"k10-toc-title\">On this page<\/p><ol><li><a href=\"#takeaways\">The short version<\/a><\/li><li><a href=\"#how-we-checked\">How we checked<\/a><\/li><li><a href=\"#label\">Reading a Taiwanese milk label<\/a><\/li><li><a href=\"#heat\">How the milk was heated<\/a><\/li><li><a href=\"#fat\">Whole, low-fat or skim<\/a><\/li><li><a href=\"#homogenised\">Cream-top milk<\/a><\/li><li><a href=\"#special\">Lactose-free, goat and A2<\/a><\/li><li><a href=\"#raw\">Raw milk<\/a><\/li><li><a href=\"#plant\">Soy and other plant milks<\/a><\/li><li><a href=\"#faq\">FAQ<\/a><\/li><\/ol><\/nav><div class=\"k10-railcta\"><p class=\"k10-railcta-eye\">\u6771\u6b50\u56b4\u9078\uff5ckefir.link<\/p><p class=\"k10-railcta-title\">Live kefir grains, ready to ferment.<\/p><p class=\"k10-railcta-text\">Living grains with a printed care guide, pH strips and help on LINE.<\/p><a class=\"k10-railcta-btn\" href=\"\/en\/product\/kefir-grains\/\">See the grains \u2192<\/a><\/div><\/aside>\n<div class=\"k10-main\">\n<p class=\"k10-byline\"><img src=\"\/wp-content\/uploads\/2026\/10\/chef-nik-author.webp\" width=\"176\" height=\"176\" alt=\"\" decoding=\"async\">By <a href=\"\/en\/about-us\/\" rel=\"author\"><strong>Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 First published 6 January 2023 \u00b7 Updated 3 November 2026<\/p>\n<p class=\"k10-lead\">Stand in front of the milk fridge in any Taiwanese supermarket and there are dozens of cartons: fresh milk, long-life milk, low-fat, lactose-free, goat, \u201cmilk drink\u201d. Which one makes good kefir? The good news: most of them work. The useful skill is reading the label, because a few words on the carton tell you almost everything.<\/p>\n\n<section class=\"k10-takeaways\">\n<h2 id=\"takeaways\">The short version<\/h2>\n<ul>\n<li><strong>Best choice:<\/strong> chilled fresh whole milk, any brand. It gives the creamiest kefir and keeps grains lively.<\/li>\n<li><strong>Any heat treatment works:<\/strong> about 90% of Taiwan\u2019s fresh milk is made on high-temperature (UHT) equipment, and grains ferment it well.<\/li>\n<li><strong>Pick the fat level for the texture you like:<\/strong> whole milk sets firmer and creamier; low-fat kefir is thinner.<\/li>\n<li><strong>Read the carton:<\/strong> milk marked \u9bae\u4e73, \u725b\u4e73 or \u4fdd\u4e45\u4e73 is 100% milk and suits your grains.<\/li>\n<li><strong>Soy milk (\u8c46\u6f3f):<\/strong> use it once your grains are settled, and give them a day of cow\u2019s milk about every six days.<\/li>\n<\/ul>\n<p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/kefir-grains\/\">Get live kefir grains<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/how-to-make-kefir\/\">Read the kefir-making guide<\/a><\/p>\n<\/section>\n\n<h2 id=\"how-we-checked\">How we checked this guide<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Taiwanese rules:<\/strong> the Ministry of Agriculture\u2019s milk FAQ and the Food and Drug Administration\u2019s milk naming rules, including the change on 1 July 2026.<\/li>\n<li><strong>Research:<\/strong> studies on how heat, fat and milk type change fermented milk and kefir grains, linked next to the sentences they support.<\/li>\n<li><strong>Our kitchen:<\/strong> our bottled kefir is made only from pasteurised whole fresh milk, and our customers ferment with every kind of milk from Taiwanese shops.<\/li>\n<\/ul>\n\n<h2 id=\"label\">Reading a Taiwanese milk label<\/h2>\n<p>Since 1 July 2026, only domestic milk with the Taiwan fresh milk mark (or CAS or TAP certification) may be called \u9bae\u4e73, fresh milk. Other chilled milk, such as imported milk, is called \u725b\u4e73 (<a href=\"https:\/\/www.fda.gov.tw\/tc\/newsContent.aspx?cid=4&id=t623619\" rel=\"noopener\" target=\"_blank\">Taiwan FDA, in Chinese<\/a>).<\/p>\n<div class=\"k10-table\">\n<table>\n<thead><tr><th scope=\"col\">On the carton<\/th><th scope=\"col\">What it is<\/th><th scope=\"col\">For kefir<\/th><\/tr><\/thead>\n<tbody>\n<tr><th scope=\"row\">\u9bae\u4e73 (fresh milk)<\/th><td>100% Taiwanese milk, heat-treated, kept cold all the way<\/td><td>Best choice<\/td><\/tr>\n<tr><th scope=\"row\">\u725b\u4e73 \/ \u7f8a\u4e73<\/th><td>100% cow\u2019s or goat\u2019s milk, kept cold; often imported, with a longer date<\/td><td>Works well<\/td><\/tr>\n<tr><th scope=\"row\">\u4fdd\u4e45\u4e73 (long-life milk)<\/th><td>100% milk, sterilised, kept at room temperature for months<\/td><td>Works well; chilled milk tastes fresher<\/td><\/tr>\n<tr><th scope=\"row\">\u8abf\u5473\u4e73 (flavoured milk)<\/th><td>At least 50% milk plus sugar, flavours or additives<\/td><td>Choose \u9bae\u4e73 or \u4fdd\u4e45\u4e73 instead<\/td><\/tr>\n<tr><th scope=\"row\">\u4e73\u98f2\u54c1 (milk drink)<\/th><td>At least 50% milk, may be made from milk powder<\/td><td>Choose \u9bae\u4e73 or \u4fdd\u4e45\u4e73 instead<\/td><\/tr>\n<tr><th scope=\"row\">\u5976\u7c89 (milk powder)<\/th><td>Dried milk to mix with water<\/td><td>Choose liquid milk for better taste and texture<\/td><\/tr>\n<tr><th scope=\"row\">\u5168\u8102 \/ \u4f4e\u8102 \/ \u812b\u8102<\/th><td>Whole \/ low-fat \/ skim<\/td><td>Whole is creamiest; see below<\/td><\/tr>\n<tr><th scope=\"row\">\u7121\u4e73\u7cd6 (lactose-free)<\/th><td>The milk sugar has been split<\/td><td>Keep your grains on ordinary milk; see below<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"k10-note\">The round fresh-milk mark also tells you the season: a Zhuyin symbol means summer milk (April\u2013November) and a letter means winter milk (December\u2013March) (<a href=\"https:\/\/health.tvbs.com.tw\/nutrition\/348067\" rel=\"noopener\" target=\"_blank\">TVBS Health, in Chinese<\/a>).<\/p>\n\n<figure class=\"k10-fig\"><img loading=\"lazy\" src=\"\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-21-768x538.png\" width=\"768\" height=\"538\" alt=\"Scoop of milk powder on a pile of powdered milk\" decoding=\"async\"><\/figure>\n\n<h2 id=\"heat\">How the milk was heated: LTLT, HTST or UHT<\/h2>\n<p>All shop milk is heat-treated to make it safe. Taiwan uses three methods (<a href=\"https:\/\/www.moa.gov.tw\/faq_view.php?id=165\" rel=\"noopener\" target=\"_blank\">Ministry of Agriculture, in Chinese<\/a>):<\/p>\n<div class=\"k10-table\">\n<table>\n<thead><tr><th scope=\"col\">Method<\/th><th scope=\"col\">Heat<\/th><th scope=\"col\">In Taiwan<\/th><\/tr><\/thead>\n<tbody>\n<tr><th scope=\"row\">Low-temperature long-time (LTLT)<\/th><td>62\u201365\u00b0C for 30 minutes<\/td><td>A few small dairies<\/td><\/tr>\n<tr><th scope=\"row\">High-temperature short-time (HTST)<\/th><td>70\u201375\u00b0C for 15 seconds<\/td><td>Some brands<\/td><\/tr>\n<tr><th scope=\"row\">Ultra-high temperature (UHT)<\/th><td>120\u2013130\u00b0C for 2\u20135 seconds<\/td><td>About 90% of domestic fresh milk<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<ul class=\"k10-points\">\n<li><strong>All three make kefir.<\/strong> In studies, grains fermented UHT milk normally, reaching the safe acidity in a day (<a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC8150857\/\" rel=\"noopener\" target=\"_blank\">study<\/a>).<\/li>\n<li><strong>Heat can even help the texture:<\/strong> yogurt makers heat milk hard on purpose, because heated whey proteins make a firmer set with less whey (<a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC8483934\/\" rel=\"noopener\" target=\"_blank\">review<\/a>).<\/li>\n<li><strong>For the freshest taste,<\/strong> choose gently heated milk (LTLT or HTST). Higher heat gives a slightly \u201ccooked\u201d milk taste.<\/li>\n<\/ul>\n\n<figure class=\"k10-fig\"><img loading=\"lazy\" src=\"\/wp-content\/uploads\/2026\/10\/fresh-milk-brands-compared-en-en-768x768.png\" width=\"768\" height=\"768\" alt=\"Chart comparing how fresh milk is heat-treated, from low-temperature long-time to UHT, with temperatures, shelf life and Taiwanese brands\" decoding=\"async\"><\/figure>\n\n<h2 id=\"fat\">Whole, low-fat or skim<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Whole milk<\/strong> made firmer kefir that separated less whey than skim milk in a grain-kefir study (<a href=\"https:\/\/www.redalyc.org\/pdf\/3959\/395940114031.pdf\" rel=\"noopener\" target=\"_blank\">study<\/a>). It tastes rounder and creamier.<\/li>\n<li><strong>Low-fat and skim<\/strong> ferment just as well; the kefir is thinner and sharper. Grains grow fine in low-fat milk.<\/li>\n<li><strong>Our choice:<\/strong> our bottled kefir uses pasteurised whole fresh milk, for the taste and the body.<\/li>\n<\/ul>\n\n<h2 id=\"homogenised\">Cream-top (non-homogenised) milk<\/h2>\n<p>Most milk is homogenised: the fat is broken into tiny droplets that stay mixed. In fermented milk, homogenised milk gives a firmer, smoother set with less whey (<a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC8307699\/\" rel=\"noopener\" target=\"_blank\">study<\/a>). Cream-top milk works too. It gives a layer of cream on top and a softer set, so stir it before straining.<\/p>\n\n<div class=\"k10-banner\"><div><p class=\"k10-banner-title\">Want to check the milk you bought?<\/p><p>Send us a photo of the carton on LINE. We will tell you whether it suits your grains.<\/p><p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"https:\/\/lin.ee\/ZI19qB8\" rel=\"noopener\" target=\"_blank\">Ask us on LINE<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/product\/kefir-grains\/\">See our live grains<\/a><\/p><\/div><\/div>\n\n<h2 id=\"special\">Lactose-free, goat and A2 milk<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Lactose-free milk:<\/strong> keep your grains on ordinary milk, because lactose keeps the balance of bacteria and yeasts in the grains steady (<a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC10302084\/\" rel=\"noopener\" target=\"_blank\">study<\/a>). Fermentation itself uses up part of the lactose in the milk.<\/li>\n<li><strong>Goat\u2019s milk:<\/strong> makes a softer, thinner kefir with a goat\u2019s-milk tang, because goat milk has very little of the casein that firms a cow\u2019s-milk set. Taiwanese goat milk can also carry the fresh-milk mark.<\/li>\n<li><strong>A2 milk:<\/strong> ordinary cow\u2019s milk with one protein variant and normal lactose. It ferments like any fresh milk.<\/li>\n<\/ul>\n\n<h2 id=\"raw\">Raw milk<\/h2>\n<p>Use pasteurised milk for kefir. Food-safety guidance recommends it, because harmful bacteria in raw milk can survive a one-day fermentation (<a href=\"https:\/\/www.bccdc.ca\/resource-gallery\/Documents\/Educational%20Materials\/EH\/FPS\/Food\/Fermented\/Fermented_Foods_Guidance-3.12_Kefir.pdf\" rel=\"noopener\" target=\"_blank\">BC Centre for Disease Control<\/a>).<\/p>\n\n<h2 id=\"plant\">Soy and other plant milks<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Soy milk (\u8c46\u6f3f):<\/strong> start once your grains are settled on cow\u2019s milk, and choose soy milk with a little sugar. It takes about 18 hours and makes a thinner kefir. After about six days on soy, give the grains a day of fresh cow\u2019s milk to keep them lively (<a href=\"https:\/\/www.frontiersin.org\/journals\/microbiology\/articles\/10.3389\/fmicb.2025.1614639\/full\" rel=\"noopener\" target=\"_blank\">study<\/a>).<\/li>\n<li><strong>Coconut milk:<\/strong> ferments without added sugar into a soft, gel-like drink.<\/li>\n<li><strong>Milk allergy or vegan:<\/strong> choose <a href=\"\/en\/product\/water-kefir\/\">water kefir<\/a>, because grains raised in cow\u2019s milk carry traces of milk into plant kefir.<\/li>\n<li>More in <a href=\"\/en\/fermenting-kefir-with-soy-milk-and-other-plant-milks\/\">Fermenting kefir with soy milk and other plant milks<\/a>.<\/li>\n<\/ul>\n\n<section class=\"k10-endcta\">\n<p class=\"k10-endcta-title\">Prefer it ready-made?<\/p>\n<p>Our original milk kefir is fermented with living kefir grains in pasteurised whole fresh milk, with no added sugar. Every 100 g contains 4.0 g of protein and 110 mg of calcium; calcium helps maintain the normal development and health of bones and teeth.<\/p>\n<p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/milk-kefir-original\/\">Shop original milk kefir<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/product\/kefir-grains\/\">Or make your own with live grains<\/a><\/p>\n<\/section>\n\n<figure class=\"k10-fig\"><img loading=\"lazy\" src=\"\/wp-content\/uploads\/2023\/01\/website-blog-photos-2-20-768x538.png\" width=\"768\" height=\"538\" alt=\"Bottles and glasses of plant milks with almonds, cashews, oats and rice\" decoding=\"async\"><\/figure>\n\n<h2 id=\"faq\">Frequently asked questions<\/h2>\n<div class=\"k10-faq\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\">\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\" open><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">What is the best milk for making kefir?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Chilled fresh whole milk, any brand. It ferments reliably and gives the creamiest kefir.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Can I use long-life (\u4fdd\u4e45\u4e73) milk?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Yes, it ferments well. Chilled fresh milk gives a fresher taste.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Does UHT fresh milk work?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Yes. Most of Taiwan\u2019s fresh milk is UHT-treated and kept cold, and grains ferment it well.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Can I use low-fat or skim milk?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Yes. The kefir will be thinner, and the grains grow well.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Can I use lactose-free milk?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Keep your grains on ordinary milk, because lactose keeps the balance of microbes in the grains steady.<\/p><\/div><\/div><\/details>\n<details class=\"k10-faq-item\" itemprop=\"mainEntity\" itemscope itemtype=\"https:\/\/schema.org\/Question\"><summary><h3 class=\"k10-faq-q\" itemprop=\"name\">Can I use milk powder?<\/h3><span class=\"k10-faq-icon\" aria-hidden=\"true\"><\/span><\/summary><div class=\"k10-faq-a\" itemprop=\"acceptedAnswer\" itemscope itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>It ferments. Liquid milk gives a better taste and texture, so choose it when you can.<\/p><\/div><\/div><\/details>\n<\/div>\n<div class=\"k10-faq-more\"><p><strong>Any question?<\/strong> Just message us on LINE. We\u2019re always happy to help.<\/p><a class=\"k10-faq-line\" href=\"https:\/\/lin.ee\/ZI19qB8\" rel=\"noopener\" target=\"_blank\">Message us on LINE<\/a><\/div>\n\n<aside class=\"k10-author\">\n<img loading=\"lazy\" src=\"\/wp-content\/uploads\/2026\/10\/chef-nik-author.webp\" width=\"176\" height=\"176\" alt=\"Nik, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link\" decoding=\"async\">\n<div>\n<p class=\"k10-author-title\">About the author<\/p>\n<p>Nik is the founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and a former chef from Europe. He runs the company in Taiwan, develops our products, from milk, soy and water kefir to granola and kefir soap, and writes the articles on this blog. <a href=\"\/en\/about-us\/\">About us<\/a> \u00b7 <a href=\"\/en\/blog\/\">More articles<\/a><\/p>\n<\/div>\n<\/aside>\n\n<nav class=\"k10-related\" aria-label=\"Related reading\">\n<p class=\"k10-related-title\">Related reading<\/p>\n<ul>\n<li><a href=\"\/en\/how-to-make-kefir\/\">How to Make Kefir at Home: The Complete Guide<\/a><\/li>\n<li><a href=\"\/en\/fermenting-kefir-with-soy-milk-and-other-plant-milks\/\">Fermenting kefir with soy milk and other plant milks<\/a><\/li>\n<li><a href=\"\/en\/why-temperature-is-a-very-important-variable-in-making-kefir\/\">Why temperature matters when making kefir<\/a><\/li>\n<\/ul>\n<\/nav>\n<p class=\"k10-float\"><span>Live kefir grains<\/span><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/kefir-grains\/\">See them<\/a><\/p>\n<\/div>\n<script>(function(){var r=document.querySelectorAll('.k10-toc a');if(!r.length||!('IntersectionObserver' in window)){return;}var o=new IntersectionObserver(function(es){es.forEach(function(e){if(e.isIntersecting){r.forEach(function(a){a.classList.toggle('is-active',a.hash==='#'+e.target.id);});}});},{rootMargin:'0px 0px -70% 0px'});document.querySelectorAll('.k10-main h2').forEach(function(h){o.observe(h);});})();<\/script>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>",
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        "rendered": "<p>In this post, we&#8217;ll take a closer look at the differences between raw milk, HTST milk, and UHT milk, and explore how each type of milk is processed and what effects this has on the final product. <\/p>",
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