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- Cow's Milk66.7%—
- Live Kefir16.7%—
- Yogurt culture16.7%—
- Bifidus8.3%—
- Streptococcus thermophilus4.2%—›
- Lactobacillus bulgaricus2.1%—›
- Lactobacillus acidophilus2.1%—›
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Pasteurised Cow's Milk, Live Kefir and Yogurt Cultures (Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus)
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Nutrition profile and additives of concern
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