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Milk, HumanFoodMilk ProteinsFood SupplyFood AnalysisFood PreferencesFood LabelingFood MicrobiologyMilk HypersensitivityFood HabitsLactationFood HypersensitivityFood ContaminationFood IndustryFood HandlingSoy MilkFood, FortifiedFood SafetyHealth FoodInfant FoodFast FoodsMilk EjectionFood DeprivationFood ServicesFood, Genetically ModifiedMilk BanksFood ChainCultured Milk ProductsDietEatingMilk SubstitutesLegislation, FoodFood AdditivesFood, PreservedFeeding BehaviorMilk ThistleCattleUnited States Food and Drug AdministrationBreast FeedingFood PreservationFood, FormulatedDairy ProductsDairyingFunctional FoodEnergy IntakeAnimals, SucklingInfant Nutritional Physiological PhenomenaSoy FoodsFood TechnologyLactoseNutritive ValueFood InspectionMammary Glands, AnimalInfant FormulaFood Coloring AgentsCheeseFood PreservativesStaphylococcal Food PoisoningFood, OrganicPasteurizationBreast Milk ExpressionCaseinsMastitis, BovineFoods, SpecializedGoatsFood AssistanceFatsPregnancyHungerVegetablesYogurtBeveragesMastitisDiet SurveysSalmonella Food PoisoningLactose IntoleranceNutrition PolicyLactoglobulinsFruitDietary FatsFood Dispensers, AutomaticFood Service, HospitalInfant, NewbornFood PackagingFoodborne DiseasesNutritional RequirementsWeaningDiet RecordsMeatAnimal FeedFood QualityCerealsNutritional Physiological PhenomenaNutritional StatusDietary ProteinsTime FactorsPlants, EdibleLactalbuminPostpartum PeriodAppetite