Our Program pilot plant area is located within the University of Wisconsin's Babcock Hall Dairy plant. This setting allows for flexibility in all aspects of the cheese manufacturing process. We have access to equipment ranging from membranes to concentrate milk and whey, multiple blending tanks, multiple cheesemaking vats and all equipment needed to make any type of natural cheese. In addition we have multiple processedcheese cookers and processing capability for cold pack cheese manufacture. We also have the only cream cheese manufacturing research line in the US which is not privately owned. For converting and packaging we havea commercial cheese shredder, stuffer, slicer, as well as vacuum sealing with gas flush capabilities. We also have access to the Dairy Ingredient Program pilot plant area which has full whey processing capabilities.