Hüttenkäse + n lebende Bakterienkulturen Probiotischer Narine-Sauerteig für Hüttenkäse 5 Beutel NARUM Chaga Aus hochwertigem Nylongewebe in lebendigen

Aus hochwertigem Nylongewebe in lebendigen Farben

Carbohydrates: 94

Analytical components: Crude protein - 21

Johannisbrot

The separation of the lime water into the cream is natural and appropriate for this product

Hüttenkäse + n lebende Bakterienkulturen Probiotischer Narine-Sauerteig für Hüttenkäse 5 Beutel NARUM Chaga Aus hochwertigem Nylongewebe in lebendigenDESCRIPTION Cottage cheese + N live bacterial cultures probiotic 5 Narine sachets live bacteria better digestibility homemade product Cottage cheese is a lactic acid product produced by fermenting milk with lactic acid bacteria 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