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Mathematics --- Eleven-plus (Educational test) --- 11+ (Educational test) --- 11-plus (Educational test) --- Eleven+ (Educational test) --- Grammar School Qualifying Examination --- Educational tests and measurements --- Examinations

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Production management --- Applied physical engineering --- Non-cutting processes --- productieprocessen --- meettechniek --- Measuring methods in physics --- CAQ (computer aided qualifying) --- 621.9 --- 531.7 --- Meettechniek --- Productie --- CAQ --- comparator --- coordinatenmeetmachine --- geometrische meettechniek --- kalibratie --- laserinterferometer --- lengtemeting --- meetapparatuur --- oppervlaktemeting --- plaatstolerantie --- vormtolerantie --- Working or machining with chip formation. Abrasive working. Cutting, grinding, sheet working. Thread-forming etc. Operations, tools, machines, equipment --- Measurement of geometric and mechanical quantities. Instruments. Methods. Units --- 531.7 Measurement of geometric and mechanical quantities. Instruments. Methods. Units --- 621.9 Working or machining with chip formation. Abrasive working. Cutting, grinding, sheet working. Thread-forming etc. Operations, tools, machines, equipment

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Dairy foods make up an important part of the diets of billions of people across the globe. The nutrient composition of dairy foods adds significantly to a healthy diet, as dairy foods are an excellent or very good source of calcium, high quality protein, potassium, and riboflavin. On the other hand, some research has related dairy intake to the occurrence of certain chronic diseases. The science behind the health properties of dairy foods continue to evolve. This monograph presents current research aimed and understanding the health benefits and risks from the consumption of dairy foods.

Research & information: general --- Biology, life sciences --- Food & society --- milk --- dairy --- nutrient adequacy --- Philippines --- young children --- preschool children --- polar lipids --- sphingomyelin --- heart disease --- gut health --- cancer --- inflammation --- lactose intolerance --- lactase non-persistence --- galacto-oligosaccharide --- gut microbiome --- abdominal pain --- bloating --- gas --- diarrhea --- n-3 PUFA --- CLA --- cheese --- blood lipids --- dairy fat --- consumer --- quality --- animal-derived food --- yoghurt --- MFGM --- phospholipids --- gangliosides --- anti-inflammatory --- IL-1β --- nitric oxide --- superoxide anion --- cyclo-oxygenase-2 --- neutrophil elastase --- HAZ --- stunting --- pre-school children --- cross-sectional study --- China --- anteiso --- branched-chain amino acids --- diabetes --- iso --- metabolic diseases --- phytanic acid --- health --- matrix --- metabolism --- nutrient --- composition --- saturated fats --- dairy products --- energy intake --- food intakes --- nutrient intakes --- aging --- population-based cohort --- kefir peptides --- dairy milk protein --- osteoporosis --- ovariectomized (OVX) mice --- 16S rDNA --- gut microbiota --- type 2 diabetes mellitus --- insulin resistance --- polycystic ovary syndrome --- fertility --- ovulation --- 25-hydroxyvitamin D (25(OH)D) --- Mexican–American --- Other Hispanic --- non-Hispanic White --- non-Hispanic Black --- A1 beta-casein --- A2 beta-casein --- beta-casomorphin --- gastrointestinal intolerance --- hydrogen breath test --- lactose challenge --- lactose intolerance symptoms --- milk intolerance --- Qualifying Lactose Challenge Symptom Score --- whey --- glucose --- glycemic variability --- beta-lactoglobulin --- pre-meal --- CGM --- preterm neonates --- fat --- gastric lipase --- absorption --- intestine --- emulsions --- vegetable oil --- soy lecithin --- ribo-seq --- muscle protein synthesis --- anabolism --- insulin