Milks Low in Hexanoic acid (41st - 52nd) (per 100 g edible portion)

• Natural cheese (edam)
  
  530 mg
• Cheese spread
  
  540 mg
• Natural cheese (parmesan)
  
  570 mg
• Process cheese
  
  570 mg
• Whole milk powder
  
  600 mg
• Natural cheese (gouda)
  
  610 mg
• Natural cheese (blue)
  
  630 mg
• Natural cheese (emmental)
  
  660 mg
• Natural cheese (cream)
  
  700 mg
• Natural cheese (cheddar)
  
  740 mg
• Whipping cream (milk fat)
  
  790 mg
• Cream (milk fat)
  
  930 mg