Ingredients
CULTURED 55.6% , pasteurised whole milk 22.2% , 7 live active cultures 11.1% , Lactobacillus bulgaricus 5.6% , Lactobacillus acidophilus 2.8% , bifidus 1.4% , lactobacillus casei 0.7% , Lactobacillus lactis 0.3% , Lactobacillus rhamnosus 0.3%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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