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

• Natural cheese (blue)
  
  260 mg
• Whole milk powder
  
  270 mg
• Cheese spread
  
  270 mg
• Natural cheese (gouda)
  
  280 mg
• Coffee whitener (powder, milk fat)
  
  290 mg
• Process cheese
  
  290 mg
• Natural cheese (parmesan)
  
  320 mg
• Natural cheese (cream)
  
  330 mg
• Natural cheese (emmental)
  
  350 mg
• Whipping cream (milk fat)
  
  380 mg
• Natural cheese (cheddar)
  
  390 mg
• Cream (milk fat)
  
  450 mg