Milks Low in Octadecatetraenoic acid (41st - 52nd) (per 100 g edible portion)

• Whipping cream (milk and vegetable fat)
  
  2 mg
• Cream (milk and vegetable fat)
  
  3 mg
• Natural cheese (edam)
  
  3 mg
• Natural cheese (blue)
  
  3 mg
• Cheese spread
  
  3 mg
• Natural cheese (camambert)
  
  4 mg
• Natural cheese (gouda)
  
  4 mg
• Cream (milk fat)
  
  5 mg
• Whipping cream (milk fat)
  
  5 mg
• Natural cheese (cream)
  
  5 mg
• Natural cheese (parmesan)
  
  6 mg
• Natural cheese (emmental)
  
  7 mg