Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
70°F
Dew Point
70°F
Humidity
100%
Wind
NNE at 6 mph
Barometer
29.93 in. F
Visibility
8.00 mi.
Sunrise
06:22 a.m.
Sunset
07:29 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 69 to 74 degrees with partly cloudy skies. Winds will remain steady around 5 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Thursday
80°F / 61°F
Partly Cloudy
Friday
79°F / 64°F
Partly Cloudy
Saturday
87°F / 66°F
Scattered Showers
Sunday
84°F / 66°F
Light Rain
Monday
78°F / 62°F
Sunny
Tuesday
79°F / 64°F
Light Rain
Wednesday
70°F / 46°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Thursday...Temperatures will range from a high of 80 to a low of 61 degrees with partly cloudy skies. Winds will range between 3 and 9 miles per hour from the northnortheast. No precipitation is expected.
This Afternoon ...Temperatures will range from 77 to 80 degrees with partly cloudy skies. Winds will remain steady around 7 miles per hour from the northeast. No precipitation is expected.
This Evening ...Temperatures will range from 76 to 65 degrees with partly cloudy skies. Winds will remain steady around 5 miles per hour from the northeast. No precipitation is expected.
Overnight ...Temperatures will range from 64 to 61 degrees with partly cloudy skies. Winds will remain steady around 4 miles per hour from the north. No precipitation is expected.
Friday...Temperatures will range from a high of 79 to a low of 64 degrees with partly cloudy skies. Winds will range between 3 and 6 miles per hour from the eastnortheast. Less than 1 tenth inch of rain is possible.

Wisconsin whey working group to release report

April 18, 2013 | 0 comments

A year after the Wisconsin Whey Opportunities Working Group first met at the Department of Agriculture, Trade and Consumer Protection (DATCP), the group has finalized its report.

The Wisconsin Whey Study was released in a presentation on Thursday, April 18 at the Wisconsin Cheese Industry Conference in La Crosse.

"Whey has transitioned from a dairy processing waste product to a valuable food and feed source that is marketable around the world," said DATCP Secretary Ben Brancel. "I am pleased the Wisconsin Whey Opportunities Working Group has completed a report summarizing current challenges in whey processing and forming recommendations to make whey a great economic opportunity for Wisconsin."

As the nation's top producer of cheese, Wisconsin also is the top producer of whey, a liquid that is separated during cheese making and high in protein. Whey is desirable for use as a food ingredient through further refinement, a feed source for farm livestock and feedstock in biodigesters producing energy.

The group started its work by surveying cheese plants and visiting whey processors to discover current limitations and ways to capture the value of whey. A study of investment models evaluated options for whey processing by cheese plants of various sizes.

In the report, the group outlines obstacles and prospects for growth in whey processing. A highlight of the report is a Whey Purchasers Directory, a first-of-its-kind resource that allows dairy entities to access contact information and type of whey products purchased by whey processors.

The seven specific recommendations from the report were shared at the Wisconsin Cheese Industry Conference by Dr. John Lucey of Wisconsin Center for Dairy Research and Norm Monsen of DATCP.

Recommendations include the need for continued research of technical issues and a creation of best practice parameters for shipment of raw whey.

The Wisconsin Whey Opportunities Working Group met monthly. Participants included: DATCP, the U.S. Department of Agriculture National Agricultural Statistics Service, the University of Wisconsin-Madison College of Agricultural and Life Sciences, Wisconsin Center for Dairy Research, Wisconsin Cheese Makers Association, Wisconsin Economic Development Corporation and the Wisconsin Milk Marketing Board.

To read the Wisconsin Whey Study, visit http://datcp.wi.gov and search "whey." Wisconsin Cheese Industry Conference details are available at https://cheeseconference.org/.

For more information on the Wisconsin Whey Opportunities Working Group, contact DATCP's Norm Monsen at 608-224-5135 or norm.monsen @wisconsin.gov.

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