Ingredients
Swiss milk 4.5% , heat-treaded fermented dairy solids 4.5% , live lactic cultures 4.5% , Sc 4.5% , thermophilus 4.3% , Lb 3.3% , Bulgaricus 2.7% , Lb 2.3% , ACIDOPHILUS 2.0% , bifidus 1.8% , lactobacillus casei 1.6%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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