Wautoma, WI
Current Conditions
0:17 AM CDT
Partly Cloudy
Temperature
61°F
Dew Point
59°F
Humidity
94%
Wind
NE at 3 mph
Barometer
29.97 in. F
Visibility
6.00 mi.
Sunrise
06:16 a.m.
Sunset
07:38 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 61 to 65 degrees with cloudy skies. Winds will range between 2 and 7 miles per hour from the east. No precipitation is expected.
7-Day Forecast
Friday
66°F / 61°F
Light Rain
Friday
86°F / 65°F
Light Rain
Saturday
76°F / 61°F
Partly Cloudy
Sunday
80°F / 61°F
Scattered Showers
Monday
77°F / 56°F
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Tuesday
78°F / 56°F
Scattered Showers
Wednesday
78°F / 61°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:17 AM CDT
Friday...Temperatures will range from a high of 66 to a low of 61 degrees with cloudy skies. Winds will range between 2 and 7 miles per hour from the east. Less than 1 tenth inch of rain is possible.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 61 to 65 degrees with cloudy skies. Winds will range between 2 and 7 miles per hour from the east. No precipitation is expected.
Friday...Temperatures will range from a high of 86 to a low of 65 degrees with mostly cloudy skies. Winds will range between 0 and 18 miles per hour from the south. 0.83 inches of rain are expected.

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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