Ingredients
milk 55.2% , żywe kultury bakterii jogurtowych lactobacillus bulgaricus 17.0% , Streptococcus thermophilus 8.5% , Lactobacillus rhamnosus 5.2% , Należy spożyć do 3.6% , a po otwarciu spożyć w ciągu 2 dni 2.6% , EN SKYR ICELANDIC STYLE YOGURT HIGH PROTEIN-NATURAL 2.0% , Ingredients 1.6% , live yogurt cultures 1.3% , Streptococcus thermophilus and Lactobacillus rhamnosus 1.1% , Use by 0.9% , and after opening consume within 2 days 0.8%
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Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.