It is produced from whole cow milk that has undergone a process of lactic acid fermentation through seeding symbiotic culture from Lactobacillus bulgaricus and Streptococcus thermofilus strains. The typical Bulgarian starter culture guarantees the distinctive taste of the yoghurt and makes it a unique product.
Ingredients: cow’s milk, starter cultures Lactobacillus bulgaricus and Streptococcus thermofilus.
Expiry date: 35 days.
| Average nutritional value per 100 g | 2% | 3.6% | 4.5% |
|---|---|---|---|
| Energy value | 207 kJ 49 kcal |
268 kJ 63 kcal |
293 kJ 70.1 kcal |
| Fats | 2g | 3.6 g | 4.5 g |
| From which saturated fatty – acids | 1.3 g | 2.2 g | 2.7 g |
| Carbohydrates | 4.4 g | 4.4 g | 4.2 g |
| From which sugars | 4.4 g | 2.5 g | 4.2 g |
| Proteins | 3.2 g | 3.2 g | 3.2 g |
| Salt | <0.1 g | <0.2 g | <0.2 g |
| KG | PIECE IN A BOX | CARTONS per EU PALLET 800/1200 |
|---|---|---|
| 0.400 | 12 | 960 |
| Brand | test |
|---|
Милки Лукс произвежда продукти по оригинална българска технология. При производството се използва висококачествено мляко.
