Dupont Nutrition & Health Expands Cheese Facility Capabilities
The recent expansion at Kansas City lab builds on science and application offering to the cheese industry
DuPont Nutrition & Health announced a substantial investment in a laboratory that serves the North American cheese industry. In addition to expanded physical space at the Kansas City metro-area lab, new equipment has been installed, including three bio fermenters to simulate external pH control starter production, an incubator for growing cultures, a cheese vat for making cheese and two environmental cabinets for aging cheese.
Previously, testing at the facility was limited to a lab environment. With these upgrades, the facility is now equipped to test cultures in real world environments, as well as to manufacture and age cheese.