Camembert

OQL Milk 51.6% , Salt 15.9% , Lactic acid Culture 8.0% , Rennet Itive microbial 4.9% , Mould Culture 3.4% , gredie onsur GCV Fat 2.5% , Energ Fat 1.9% , A To be strored between +2 1.5% , +6°C +2 1.2% , + زنقة ابن المعتز2 إقامة الجوهرة البيضاء XpaHvICE 1.0% , on t които наситени мастни киселини 0.9% , millest kullastunu Carbohydrates 0.8% , Yoatáv@pakec 0.7% , Hidratos de carbono 0.6% , Koolhdrat Въглехидрати 0.5% , Süsivesikud 0.5% , Weglowodany of which sugars 0.4% , εκ των οποίων σάκχαρα 0.4% , de los cuales azucare от които захари 0.4% , millest suhkrud 0.3% , w tym cukry Protein 0.3% , Пputeivec 0.3% , Proteínas 0.3% , Eiwitten 0.2% , белтьчини 0.2% , Valgud 0.2% , Bi Salt 0.2% , Akáti 0.2% , Sal 0.2% , Zout 0.2% , Con 0.2% , Sool 0.1% , Sól Produced in Denm Producido en Din 0.1% , Denemarken doo Toodetud Taanis 0.1% , Arla Foods amba DK-8260 Viby J 0.1%

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