Milks High in Pentadecanoic acid (ant) (1st - 20th) (per 100 g edible portion)

• Cream (milk fat)
  
  210 mg
• Natural cheese (cheddar)
  
  190 mg
• Whipping cream (milk fat)
  
  180 mg
• Natural cheese (cream)
  
  160 mg
• Natural cheese (emmental)
  
  150 mg
• Whole milk powder
  
  150 mg
• Process cheese
  
  140 mg
• Natural cheese (parmesan)
  
  140 mg
• Cheese spread
  
  130 mg
• Natural cheese (gouda)
  
  130 mg
• Coffee whitener (powder, milk fat)
  
  130 mg
• Natural cheese (blue)
  
  120 mg
• Natural cheese (camambert)
  
  110 mg
• Natural cheese (edam)
  
  110 mg
• Cream (milk and vegetable fat)
  
  110 mg
• Whipping cream (milk and vegetable fat)
  
  91 mg
• Ice cream (high fat)
  
  53 mg
• Evaporated whole milk
  
  48 mg
• Ice cream (regular)
  
  36 mg
• Condensed whole milk, sweetened
  
  35 mg