Icosenoic acid Content of Milks
(1 - 10)
8 mg
(per 8 g edible portion)
Modified milk powder
144 mg
(per 150 g edible portion)
Cream (milk fat)
13 mg
(per 15 g edible portion)
Natural cheese (cheddar)
25 mg
(per 30 g edible portion)
Whipping cream (milk fat)
150 mg
(per 206 g edible portion)
Natural cheese (emmental)
68 mg
(per 100 g edible portion)
Natural cheese (blue)
3 mg
(per 5 g edible portion)
Natural cheese (parmesan)
10 mg
(per 15 g edible portion)
Natural cheese (cream)
13 mg
(per 20 g edible portion)
Process cheese
58 mg
(per 100 g edible portion)
Natural cheese (camambert)
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