Butyric acid Content of Milks
(Initial N)
760 mg
(per 100 g edible portion)
Natural cheese (blue)
780 mg
(per 100 g edible portion)
Natural cheese (camambert)
165 mg
(per 15 g edible portion)
Natural cheese (cheddar)
45 mg
(per 30 g edible portion)
Natural cheese (cottage)
165 mg
(per 15 g edible portion)
Natural cheese (cream)
1426 mg
(per 176 g edible portion)
Natural cheese (edam)
2266 mg
(per 206 g edible portion)
Natural cheese (emmental)
146 mg
(per 15 g edible portion)
Natural cheese (gouda)
37 mg
(per 5 g edible portion)
Natural cheese (parmesan)
