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  • 22-0107 Agropur Le Sueur Cheese Facility Profile - Final Digital

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    Edinson Castillo Palacio
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    22-0107 Agropur Le Sueur Cheese Facility Profile_Final Digital

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    41 views1 page

    22-0107 Agropur Le Sueur Cheese Facility Profile - Final Digital

    Uploaded by

    Edinson Castillo Palacio

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    THIS FACILITY PRODUCES

    CHEESE

    Cheese

    Le Sueur Minnesota
    Facility square footage Number of employees

    194,000 159

    Where does the milk come from?

    2.6M lbs. of milk


    received DAILY
    WME (whole milk
    equivalent)
    69
    local producers

    What is the milk used to make?

    Le Sueur Cheese revolutionized parmesan • romano • asiago


    the protein fractionating business. • monterey jack • cheddar •
    fontina • reduced fat cheeses

    WPI (whey protein isolate)


    BioZate® (hydrolyzed whey protein)
    WPC 34 (whey protein concentrate 34%)
    WPC 80 (whey protein concentrate 80%)
    Lactose (pharma and food grade)

    Agropur inc. • 719 N Main St., Le Sueur, MN 56058 • (507) 665-3353


    22-0107 JM

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