Milks Low in Hexanoic acid (21st - 40th) (per 100 g edible portion)

• Ice cream (soft type)
  
  48 mg
• Milk containing recombined milk (high fat)
  
  58 mg
• Yogurt (whole milk, unsweetened)
  
  61 mg
• Goat milk
  
  72 mg
• Ordinary liquid milk
  
  79 mg
• Modified milk powder
  
  79 mg
• Natural cheese (cottage)
  
  91 mg
• Raw milk (jersey)
  
  110 mg
• Coffee whitener (powder, vegetable fat)
  
  120 mg
• Condensed whole milk, sweetened
  
  140 mg
• Ice cream (regular)
  
  160 mg
• Evaporated whole milk
  
  170 mg
• Coffee whitener (liquid, milk and vegetable fat)
  
  170 mg
• Ice milk
  
  230 mg
• Ice cream (high fat)
  
  240 mg
• Coffee whitener (liquid, milk fat)
  
  350 mg
• Whipping cream (milk and vegetable fat)
  
  400 mg
• Coffee whitener (powder, milk fat)
  
  410 mg
• Cream (milk and vegetable fat)
  
  470 mg
• Natural cheese (camambert)
  
  490 mg