Joghurt + n lebende Bakterienkulturen Probiotischer Narine Sauerteig für Joghurt 5 Beutel 5g NARUM Gesunde Pilze Shake several times until a

Shake several times until a homogeneous suspension is obtained (3)

CAS-Nummer: 57-48-7

Vitamin A (Retinyl Acetate) - 1500 mcg

Store in a dry place at a temperature below 25°C

Whether boiled in water

Joghurt + n lebende Bakterienkulturen Probiotischer Narine Sauerteig für Joghurt 5 Beutel 5g NARUM Gesunde Pilze Shake several times until aDESCRIPTION Yogurt + N 5 Narine sachets live bacteria better digestibility homemade product It is a dairy product produced by Lactobacillus delbruckii subsp. bulgaricus and Streptococcus thermophilus (page 5). Lactic acid fermentation alters milk proteins (breaks them down into smaller chains), making the product more easily absorbed by the human body than milk. INGREDIENTS One pack contains 1 unit of dry ferment for PREPARATION of 1 liter of yogurt