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

• Natural cheese (cheddar)
  
  390 mg
• Cream (milk fat)
  
  370 mg
• Whipping cream (milk fat)
  
  320 mg
• Process cheese
  
  300 mg
• Natural cheese (cream)
  
  300 mg
• Natural cheese (emmental)
  
  290 mg
• Natural cheese (parmesan)
  
  280 mg
• Whole milk powder
  
  280 mg
• Natural cheese (edam)
  
  270 mg
• Natural cheese (gouda)
  
  260 mg
• Natural cheese (blue)
  
  240 mg
• Coffee whitener (powder, milk fat)
  
  230 mg
• Cheese spread
  
  220 mg
• Natural cheese (camambert)
  
  220 mg
• Cream (milk and vegetable fat)
  
  190 mg
• Whipping cream (milk and vegetable fat)
  
  160 mg
• Coffee whitener (liquid, milk fat)
  
  130 mg
• Evaporated whole milk
  
  99 mg
• Ice cream (high fat)
  
  94 mg
• Coffee whitener (liquid, milk and vegetable fat)
  
  65 mg