Ingredients
CULTURED PASTEURIZED GRADE A MILK 57.1% , CONTAINS ACTIVE YOGURT CULTURES WITH lactobacillus bulgaricus 21.4% , Streptococcus thermophilus 10.7% , BIFIDOBACTERIUM BB-12 5.4% , l 2.7% , paracasei 1.3% , Lactobacillus rhamnosus 1.3%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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