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- Grade a pasteurized graziers whole milk55.6%—
- Cream22.2%—›
- Skimmed milk11.1%—
- Live active cultures5.6%—
- Lactobacillus bulgaricus5.6%—›
- Streptococcus thermophilus2.8%—›
- Lactobacillus acidophilus1.4%—›
- Lactobacillus casei0.7%—›
- Bifidus0.3%—
- Cultured after pasteurization0.3%—
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Grade a pasteurized graziers whole milk, cream, non-fat milk, live active cultures: l. bulgaricus, s. thermophilus, l. acidophilus, l. casei, bifidobacterium, cultured after pasteurization.
Food health
Nutrition profile and additives of concern
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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