Ingredients
milk 58.3% , microbial culture 20.8% , Lactobacillus acidophilus 10.4% , Lactiplantibacillus plantarum 5.2% , lactobacillus casei 2.6% , Lactobacillus rhamnosus 2.6%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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