Ingredients
yogurt 56.3% , Streptococcus thermophilus 21.9% , Lactobacillus bulgaricus 10.9% , Lactobacillus acidophilus 5.5% , bifidus 2.7% , lactobacillus casei 1.4% , Lactobacillus lactis 0.7% , Lactobacillus rhamnosus 0.7%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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