Ingredients
Skyr Yoghurt with Live Cultures 57.6% , please see ingredients underlined 17.7% , Lactobacillus bulgaricus 8.9% , Streptococcus thermophilus 5.5% , Lactococcus lactis 3.7% , Lactobacillus rhamnosus 2.7% , fore See lid 2.1% , Keep refrigerated between +1°C 1.7%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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