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- Milk - Not vegan if derived from an animal. Check the ingredients.
- Yogurt - Most yogurts are produced by bacterial fermentation of milk. Check if the milk used is plant based.
- Yoghurt - Likely produced by bacterial fermentation of milk. Check if the milk used is plant based.
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Possibly Vegetarian
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Possibly Gluten Free
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Ingredients: pasteurized milk and cream. live and active cultures (L. Bulgaricus, S. Thermophilus). refrigerated 2-60C. Consume within 4 days after opening. Best before: See on lid. DE Original Griechischer Joghurte zutaten: pasteurisierte Milch und Sahne, lebendige und aktive Kulturen (L. Bulgaricus, S, Thermophilus). aftewahren: 2-60C. Innerhalb von 4 Tagen nach ôffnen verbnuchen. Mindestens Haltbar bis: Siehe Deckel. IT Yogurt Greco Autentico. Ingredienti: Latte pastorizzato e panna, fermenti lattici vivi (L. Bulgaricus, S. Thermophilus), consMe in frigo: 2-60C. Da consumasi ento 4 giomi da119 apertua. Da consumare entro: Vedere data sul tappo. FR Yaourt grec. Ingré(lent.? bit et crème pasteufisé, Cultures bactériennes vivantes et actives (L. Bulgaricus, S. Thermophilus). Conserver au réfrigérateur entre 2-60C. A consommer de préférence avant 4 jours d'ouverture. Date d'expiration: Voir en haut. ES Yogur Griego Auténtico. Ingredientes: Leche pasteurizada y crema, cultivos vivos y activos (L. Bulgaricus, S. Thermophilus), Mantener refrigerado entre 2-60C. Consumir dentro de 4 dias después de la apertura. Mejor Antes de: Ver en la parte superior. NL Echte Griekse yoghurt. Ingrediënten: Gepasteuriseerde melk en room, levende en actieve yoghurtcultu?n (L. Bulgaficus, S. Thermophilus). Bewaren in de koelkast tussen 2-60C. Verbruiken binnen de 4 dagen na opening. Houdbaar tot: zie bovenzijde. SE Autentisk grekisk yoghurt. Ingredienser: Pastôriserad mjôlk octi grâdde, levande octi aktiv jordbruk (L. Bulgaricus, S. Thermophilus), Fjrvaras i kylskâpet mellan 2-60C. Konsumen inom 4 dagar efter ôppning. Bist fôre: se pi toppen. CZ Originilni iecki jogurt. Ingedience: Pasterizované mléko a smetana, iivé aktivni kultury (L. Bulgaricus, S. Thermophilus). U riujte v chladu mezi 2-60C. Spotiebujte do 4 dnü po otevieni. Minimâlni tranlivost: viz
| Nutrition Label | As sold for 100 g / 100 ml | |
|---|---|---|
| Energy | 561 (kj) | |
| Fat | 10 (g) | |
| Saturated Fat | 6.7 (g) | |
| Carbohydrates | 4 (g) | |
| Sugars | 4 (g) | |
| Proteins | 7 (g) | |
| Salt | 0.08 (g) | |
| Sodium | 0.032 (g) |
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