Milks High in Icosenoic acid (per 100 g edible portion)

• Modified milk powder
  
  100 mg
• Cream (milk fat)
  
  96 mg
• Natural cheese (cheddar)
  
  87 mg
• Whipping cream (milk fat)
  
  82 mg
• Natural cheese (emmental)
  
  73 mg
• Natural cheese (blue)
  
  68 mg
• Natural cheese (parmesan)
  
  65 mg
• Natural cheese (cream)
  
  64 mg
• Process cheese
  
  63 mg
• Natural cheese (camambert)
  
  58 mg
• Cheese spread
  
  57 mg
• Natural cheese (gouda)
  
  53 mg
• Whole milk powder
  
  53 mg
• Coffee whitener (powder, milk fat)
  
  51 mg
• Cream (milk and vegetable fat)
  
  48 mg
• Natural cheese (edam)
  
  41 mg
• Whipping cream (milk and vegetable fat)
  
  41 mg
• Coffee whitener (liquid, milk fat)
  
  32 mg
• Human milk
  
  19 mg
• Evaporated whole milk
  
  19 mg