Pentadecanoic acid Content of Milks
(Initial N)
260 mg
(per 100 g edible portion)
Natural cheese (blue)
250 mg
(per 100 g edible portion)
Natural cheese (camambert)
59 mg
(per 15 g edible portion)
Natural cheese (cheddar)
14 mg
(per 30 g edible portion)
Natural cheese (cottage)
50 mg
(per 15 g edible portion)
Natural cheese (cream)
458 mg
(per 176 g edible portion)
Natural cheese (edam)
721 mg
(per 206 g edible portion)
Natural cheese (emmental)
42 mg
(per 15 g edible portion)
Natural cheese (gouda)
16 mg
(per 5 g edible portion)
Natural cheese (parmesan)
