LGG

food additives based on milk and dairy products including fermented milk products, namely, lactobacillus, bacteriological cultures and cultures of microorganisms for culinary purposes

Lactobacillus sold as an integral component of fermented milk, dairy products, namely, skyr, kefir, fermented milk beverages with a high milk content, yoghurt; yoghurt not including frozen yoghurt, soya milk, oat milk, coconut milk, rice milk and almond milk used as milk substitutes or fermented milk substitutes