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Three commercial cheese products (Cheddar cheese containing 31% fat, Cheddar cheese containing 31% fat and 0.35% whey proteins and low fat cheese containing 7% fat) were incorporated into synthetic diets which were adjusted for protein, energy and calcium. Sprague-Dawley ovariectomized female rats were assigned at random to 4 groups of 22 rats each and fed ad libitum for a period of 16 weeks. Weight...
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