Milk, HumanMilk ProteinsMilk HypersensitivityLactationSoy MilkMilk EjectionMilk BanksCultured Milk ProductsMilk SubstitutesMilk ThistleCattleBreast FeedingDairyingInfant FoodAnimals, SucklingLactoseMammary Glands, AnimalBreast Milk ExpressionPasteurizationMastitis, BovineInfant Nutritional Physiological PhenomenaInfant FormulaGoatsDairy ProductsCaseinsFatsMastitisLactose IntoleranceCheesePregnancyYogurtLactoglobulinsInfant, NewbornLactalbuminDietFood, FortifiedPostpartum PeriodFood MicrobiologyWeaningFood ContaminationBottle FeedingLactoferrinFood HandlingCattle DiseasesAnimal FeedSucking BehaviorSterilizationFood StorageBuffaloesLactation DisordersCamelsBody WeightBifidobacteriumLactose Tolerance TestFood HypersensitivityInfant, PrematureAflatoxin M1Nutritive ValueLactaseFood PreservationFatty AcidsCalcium, DietaryOligosaccharidesDrug ResiduesSwineWeight GainBreedingEatingTime FactorsAnimal Nutritional Physiological PhenomenaInfectious Disease Transmission, VerticalDietary FatsFermentationAnimals, NewbornFood, FormulatedNutritional RequirementsRefrigerationChymosinEnergy IntakeParturient ParesisDietary ProteinsDietary SupplementsParityBeveragesAnimal Population GroupsFecesFeeding MethodsImmunoglobulin A, SecretoryRandom AllocationBiological AvailabilityStreptococcus thermophilusLitter SizeSheepAnimal HusbandryFood SafetyHot TemperatureLipidsChromatography, High Pressure LiquidFood AnalysisIntestinal Absorption