Octanoic acid Content of Milks
825 mg
(per 150 g edible portion)
Cream (milk fat)
141 mg
(per 30 g edible portion)
Whipping cream (milk fat)
264 mg
(per 60 g edible portion)
Lactic ice (regular)
65 mg
(per 15 g edible portion)
Natural cheese (cheddar)
62 mg
(per 15 g edible portion)
Natural cheese (cream)
600 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
783 mg
(per 206 g edible portion)
Natural cheese (emmental)
18 mg
(per 5 g edible portion)
Natural cheese (parmesan)
54 mg
(per 15 g edible portion)
Natural cheese (gouda)
28 mg
(per 8 g edible portion)
Modified milk powder
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