Ingredients
OETA NON KOMMATI TYPI 50.0% , Zlegenmilch max 30.0% , Speisesoliz 10.0% , Kóserelkutur 5.0% , mikrobieller Lobaustouschstoff 2.5% , Bel unter +8 C mindestens haltbar bis 2.5%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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