Aspartic acid Content of Milks
130 mg
(per 5 g edible portion)
Skimmed milk powder
300 mg
(per 15 g edible portion)
Natural cheese (cheddar)
340 mg
(per 20 g edible portion)
Process cheese
88 mg
(per 8 g edible portion)
Modified milk powder
61 mg
(per 16 g edible portion)
Coffee whitener (liquid, milk fat)
252 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
150 mg
(per 60 g edible portion)
Lactic ice (regular)
375 mg
(per 150 g edible portion)
Raw milk (holstein)
240 mg
(per 150 g edible portion)
Cream (milk fat)
120 mg
(per 150 g edible portion)
Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
