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- Melk* 3% fett66.7%—
- Skimmed milk16.7%—
- Lactic ferments16.7%—
- Streptococcus thermophilus8.3%—
- Lactobacillus bulgaricus8.3%—
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*melk* 3% fett, skummet*melk*pulver, yoghurtkultur (Streptococcus thermophilus og lactobacillus bulgaricus)
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