Certifications
Cultured Pasteurized Milk
The tangy, thick fermented product of lactic acid bacteria (Streptococcus lactis) and pasteurized nonfat or low-fat milk.
Ingredient descriptions have been provided by Primo Taglio
The tangy, thick fermented product of lactic acid bacteria (Streptococcus lactis) and pasteurized nonfat or low-fat milk.