Ingredients
LIVE YOGHURT 53.8% , ACTIVE KEFIR CULTURES 23.1% , milk 11.5% , CONTAINS 13 LIVE 'N' ACTIVE CULTURES INCLUDING 5.8% , Lactobacillus acidophilus 2.9% , Lactobacillus rhamnosus 1.4% , BIFIDOBACTERIUM INFANTIS 0.7% , l 0.4% , paracasei 0.2% , l 0.1% , fermentum 0.0% , Streptococcus thermophilus 0.0% , Lactobacillus lactis 0.0%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.