Lignoceric acid Content of Milks
(Initial N)
12 mg
(per 100 g edible portion)
Natural cheese (blue)
11 mg
(per 100 g edible portion)
Natural cheese (camambert)
1 mg
(per 30 g edible portion)
Natural cheese (cottage)
3 mg
(per 15 g edible portion)
Natural cheese (cream)
19 mg
(per 176 g edible portion)
Natural cheese (edam)
33 mg
(per 206 g edible portion)
Natural cheese (emmental)
2 mg
(per 15 g edible portion)
Natural cheese (gouda)
1 mg
(per 5 g edible portion)
Natural cheese (parmesan)
