Hexanoic acid Content of Milks
1395 mg
(per 150 g edible portion)
Cream (milk fat)
237 mg
(per 30 g edible portion)
Whipping cream (milk fat)
111 mg
(per 15 g edible portion)
Natural cheese (cheddar)
105 mg
(per 15 g edible portion)
Natural cheese (cream)
1360 mg
(per 206 g edible portion)
Natural cheese (emmental)
630 mg
(per 100 g edible portion)
Natural cheese (blue)
92 mg
(per 15 g edible portion)
Natural cheese (gouda)
36 mg
(per 6 g edible portion)
Whole milk powder
114 mg
(per 20 g edible portion)
Process cheese
29 mg
(per 5 g edible portion)
Natural cheese (parmesan)
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