Sauermilch + n lebende Bakterienkulturen Probiotischer Narine Sauerteig in die Sauermilch 5 Beutel 5 g NARUM Shitake contributes to the proper production

contributes to the proper production of red blood cells

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lamb and fish

of which monounsaturated fatty acids - 4 g

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Sauermilch + n lebende Bakterienkulturen Probiotischer Narine Sauerteig in die Sauermilch 5 Beutel 5 g NARUM Shitake contributes to the proper productionDESCRIPTION Sour milk + N probiotic 5 Narine sachets probiotic better digestibility the product is homemade Cottage cheese is a product made from milk and lactic acid strains of Streptococcus thermophilus St. 5, Lactococcus lactis subsp. cremoris, The bacterial strains found therein are: Lactococcus lactis subsp. lactis (Strain diacetilactis), Lactobacillus delbruckii subsp. Bulgaricus, and Lactobacillus acidophilus nv strain EP 317 402 Narine,