Ingredients
soured milk 58.6% , Streptococcus thermophilus 18.0% , Lactobacillus bulgaricus 9.1% , Lactobacillus acidophilus 5.6% , bifidus 3.8% , lactobacillus casei 2.8% , Lactobacillus rhamnosus 2.1%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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