Ingredients
CULTURED PASTEURIZED GRADE A MILK 57.1% , milk 21.4% , contains active yogurt with lactobacillus bulgaricus 10.7% , Streptococcus thermophilus 5.4% , BIFIDOBACTERIUM BB-12 2.7% , Lactobacillus acidophilus 1.3% , lactobacillus casei CULTURES 1.3%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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