Butyric acid Content of Milks
2250 mg
(per 150 g edible portion)
Cream (milk fat)
360 mg
(per 30 g edible portion)
Whipping cream (milk fat)
165 mg
(per 15 g edible portion)
Natural cheese (cheddar)
165 mg
(per 15 g edible portion)
Natural cheese (cream)
2266 mg
(per 206 g edible portion)
Natural cheese (emmental)
146 mg
(per 15 g edible portion)
Natural cheese (gouda)
56 mg
(per 6 g edible portion)
Whole milk powder
180 mg
(per 20 g edible portion)
Process cheese
210 mg
(per 25 g edible portion)
Cheese spread
1426 mg
(per 176 g edible portion)
Natural cheese (edam)
<
1
…
5
>
