Milks Low in Aspartic acid (per 100 g edible portion)

• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  80 mg
• Human milk
  
  89 mg
• Cream (milk fat)
  
  160 mg
• Raw milk (holstein)
  
  250 mg
• Lactic ice (regular)
  
  250 mg
• Yogurt (whole milk, unsweetened)
  
  280 mg
• Coffee whitener (liquid, milk fat)
  
  380 mg
• Modified milk powder
  
  1100 mg
• Process cheese
  
  1700 mg
• Natural cheese (cheddar)
  
  2000 mg
• Skimmed milk powder
  
  2600 mg
• Casein
  
  6300 mg