Pentadecanoic acid (ant) Content of Milks
(1 - 10)
315 mg
(per 150 g edible portion)
Cream (milk fat)
29 mg
(per 15 g edible portion)
Natural cheese (cheddar)
54 mg
(per 30 g edible portion)
Whipping cream (milk fat)
24 mg
(per 15 g edible portion)
Natural cheese (cream)
309 mg
(per 206 g edible portion)
Natural cheese (emmental)
9 mg
(per 6 g edible portion)
Whole milk powder
28 mg
(per 20 g edible portion)
Process cheese
7 mg
(per 5 g edible portion)
Natural cheese (parmesan)
33 mg
(per 25 g edible portion)
Cheese spread
20 mg
(per 15 g edible portion)
Natural cheese (gouda)
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