Hexanoic acid Content of Milks
(Initial N)
630 mg
(per 100 g edible portion)
Natural cheese (blue)
490 mg
(per 100 g edible portion)
Natural cheese (camambert)
111 mg
(per 15 g edible portion)
Natural cheese (cheddar)
27 mg
(per 30 g edible portion)
Natural cheese (cottage)
105 mg
(per 15 g edible portion)
Natural cheese (cream)
933 mg
(per 176 g edible portion)
Natural cheese (edam)
1360 mg
(per 206 g edible portion)
Natural cheese (emmental)
92 mg
(per 15 g edible portion)
Natural cheese (gouda)
29 mg
(per 5 g edible portion)
Natural cheese (parmesan)