Decenoic acid Content of Milks
(Initial N)
68 mg
(per 100 g edible portion)
Natural cheese (blue)
66 mg
(per 100 g edible portion)
Natural cheese (camambert)
15 mg
(per 15 g edible portion)
Natural cheese (cheddar)
4 mg
(per 30 g edible portion)
Natural cheese (cottage)
15 mg
(per 15 g edible portion)
Natural cheese (cream)
137 mg
(per 176 g edible portion)
Natural cheese (edam)
190 mg
(per 206 g edible portion)
Natural cheese (emmental)
12 mg
(per 15 g edible portion)
Natural cheese (gouda)
4 mg
(per 5 g edible portion)
Natural cheese (parmesan)
