Tridecanoic acid Content of Milks
59 mg
(per 150 g edible portion)
Cream (milk fat)
10 mg
(per 30 g edible portion)
Whipping cream (milk fat)
4 mg
(per 15 g edible portion)
Natural cheese (cream)
1 mg
(per 5 g edible portion)
Natural cheese (parmesan)
3 mg
(per 15 g edible portion)
Natural cheese (gouda)
6 mg
(per 25 g edible portion)
Cheese spread
22 mg
(per 100 g edible portion)
Natural cheese (blue)
22 mg
(per 100 g edible portion)
Natural cheese (camambert)
43 mg
(per 206 g edible portion)
Natural cheese (emmental)
37 mg
(per 176 g edible portion)
Natural cheese (edam)
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