Octanoic acid Content of Milks
(Initial N)
300 mg
(per 100 g edible portion)
Natural cheese (blue)
290 mg
(per 100 g edible portion)
Natural cheese (camambert)
65 mg
(per 15 g edible portion)
Natural cheese (cheddar)
16 mg
(per 30 g edible portion)
Natural cheese (cottage)
62 mg
(per 15 g edible portion)
Natural cheese (cream)
563 mg
(per 176 g edible portion)
Natural cheese (edam)
783 mg
(per 206 g edible portion)
Natural cheese (emmental)
54 mg
(per 15 g edible portion)
Natural cheese (gouda)
18 mg
(per 5 g edible portion)
Natural cheese (parmesan)
