Hexanoic acid Content of Milks
(11 - 20)
135 mg
(per 25 g edible portion)
Cheese spread
933 mg
(per 176 g edible portion)
Natural cheese (edam)
490 mg
(per 100 g edible portion)
Natural cheese (camambert)
705 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
120 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
56 mg
(per 16 g edible portion)
Coffee whitener (liquid, milk fat)
144 mg
(per 60 g edible portion)
Ice cream (high fat)
97 mg
(per 42 g edible portion)
Ice milk
9 mg
(per 5 g edible portion)
Coffee whitener (liquid, milk and vegetable fat)
27 mg
(per 16 g edible portion)
Evaporated whole milk
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