Milks High in Lauric acid (21st - 40th) (per 100 g edible portion)

• Process cheese
  
  790 mg
• Cheese spread
  
  780 mg
• Natural cheese (camambert)
  
  710 mg
• Ice milk
  
  610 mg
• Coffee whitener (liquid, milk fat)
  
  490 mg
• Ice cream (soft type)
  
  370 mg
• Ice cream (high fat)
  
  370 mg
• Lactic ice (low fat)
  
  330 mg
• Sherbet
  
  280 mg
• Evaporated whole milk
  
  260 mg
• Ice cream (regular)
  
  250 mg
• Condensed whole milk, sweetened
  
  200 mg
• Human milk
  
  170 mg
• Raw milk (jersey)
  
  160 mg
• Natural cheese (cottage)
  
  130 mg
• Goat milk
  
  120 mg
• Milk containing recombined milk (high fat)
  
  120 mg
• Ordinary liquid milk
  
  110 mg
• Yogurt (whole milk, unsweetened)
  
  84 mg
• Raw milk (holstein)
  
  73 mg