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- Milk55%—›
- Lactic ferments22.5%—
- Salt11.3%—›
- Enzyme5.6%—›
- Annatto color2.8%—›
- Potato starch1.4%—›
- Corn starch0.7%—›
- Calcium0.4%—›
- Sulfate added to prevent caking0.2%—
- E2350.2%—
- Mold inhibitor0.2%—
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PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR, POTATO STARCH, CORN STARCH AND CALCIUM, SULFATE ADDED TO PREVENT CAKING, NATAMYCIN (MOLD INHIBITOR).
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Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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