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

• Ice milk
  
  6 mg
• Raw milk (jersey)
  
  7 mg
• Yogurt (whole milk, unsweetened)
  
  7 mg
• Raw milk (holstein)
  
  8 mg
• Ordinary liquid milk
  
  8 mg
• Ice cream (soft type)
  
  8 mg
• Natural cheese (cottage)
  
  10 mg
• Ice cream (regular)
  
  10 mg
• Milk containing recombined milk (high fat)
  
  12 mg
• Ice cream (high fat)
  
  14 mg
• Lactic ice (regular)
  
  14 mg
• Coffee whitener (liquid, milk and vegetable fat)
  
  16 mg
• Evaporated whole milk
  
  19 mg
• Human milk
  
  19 mg
• Coffee whitener (liquid, milk fat)
  
  32 mg
• Whipping cream (milk and vegetable fat)
  
  41 mg
• Natural cheese (edam)
  
  41 mg
• Cream (milk and vegetable fat)
  
  48 mg
• Coffee whitener (powder, milk fat)
  
  51 mg
• Whole milk powder
  
  53 mg