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

• Whole milk powder
  
  350 mg
• Modified milk powder
  
  350 mg
• Natural cheese (gouda)
  
  360 mg
• Natural cheese (parmesan)
  
  360 mg
• Natural cheese (emmental)
  
  380 mg
• Cream (milk and vegetable fat)
  
  400 mg
• Natural cheese (cream)
  
  410 mg
• Natural cheese (cheddar)
  
  430 mg
• Lactic ice (regular)
  
  440 mg
• Whipping cream (milk fat)
  
  470 mg
• Cream (milk fat)
  
  550 mg
• Coffee whitener (powder, vegetable fat)
  
  1600 mg