Pentadecanoic acid Content of Milks
675 mg
(per 150 g edible portion)
Cream (milk fat)
59 mg
(per 15 g edible portion)
Natural cheese (cheddar)
114 mg
(per 30 g edible portion)
Whipping cream (milk fat)
721 mg
(per 206 g edible portion)
Natural cheese (emmental)
50 mg
(per 15 g edible portion)
Natural cheese (cream)
16 mg
(per 5 g edible portion)
Natural cheese (parmesan)
58 mg
(per 20 g edible portion)
Process cheese
42 mg
(per 15 g edible portion)
Natural cheese (gouda)
68 mg
(per 25 g edible portion)
Cheese spread
16 mg
(per 6 g edible portion)
Whole milk powder
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