Curdled milk - one of the most delicious and most filling dairy products. Curdled milk is obtained by adding pure lactic acid bacteria culture to milk, forming seamless and smooth texture with a mild, pleasantly acidic taste. The body uses curdled milk better than sweet milk, it also contains a lactic acid, which prevents the decay of digestive organs. Curdled milk contains high levels of protein, calcium and other substances necessary for the body. Curdled milk has less sugar than sweet milk, but it contains more B vitamins. This beneficially works on the digestive organs.
Ingredients: Whole milk, lactic culture.
100 g of product contain:
Energy value: 257 kJ/ 61 kcal
Fat: 4,0 g, inc. saturated fatty acids 2,6 g
Carbohydrate: 3,0 g, inc. sugar <0,5 g
Protein: 3,2 g
Salt: 0,1 g
Packaging: PS Container with aluminum foil lid
Storage temperature: +2 ºC to +6 ºC
Number of pcs in 1 transp. packaging: 12