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12 questions from this quiz
Casein and whey
Vitamin B12 and riboflavin (B2)
Lactobacillus bulgaricus & S. thermophilus
Promotes satiety, feeling fuller longer
85°C for 30 minutes
Around 45°C
Approximately 5°C
Strained to remove whey, higher protein
Cultured directly in individual containers
4°C or below
3-5 days
Natural acidity tenderises meat
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