Ingredients
pasteurised whole milk 58.3% , microbial culture 20.8% , bifidus 10.4% , Lactobacillus bulgaricus 5.2% , lactobacillus casei 2.6% , Streptococcus thermophilus 2.6%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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