It is a full-fledged alternative to BABIČKA CREAM with a lactose content of less than 0.01 g per 100g volume, making it suitable for people suffering from lactose intolerance. The sour cream is distinguished by its fine structure, firm consistency and pleasant milky aroma. The only difference is that the enzyme lactase is added to the production process to break down lactose into simpler and easily digestible fats. However, the taste, texture and properties of the product remain the same.
pasteurized cream, cream culture, enzyme: lactase
|Nutrition Facts (Serving 100g)||* % RI|
|Energy||659 kJ / 160 kcal||8|
|in which Sugars||3,3 g||4|