Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
38°F
Dew Point
37°F
Humidity
96%
Wind
NE at 6 mph
Barometer
29.90 in. F
Visibility
10.00 mi.
Sunrise
05:58 a.m.
Sunset
07:53 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will remain steady at 38 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the east. No precipitation is expected.
7-Day Forecast
Saturday
40°F / 38°F
Cloudy
Saturday
55°F / 30°F
Partly Cloudy
Sunday
59°F / 34°F
Sunny
Monday
56°F / 34°F
Partly Cloudy
Tuesday
60°F / 34°F
Cloudy
Wednesday
65°F / 42°F
Partly Cloudy
Thursday
68°F / 47°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Saturday...Temperatures will range from a high of 40 to a low of 38 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the eastnortheast. Less than 1 tenth inch of rain is possible.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will remain steady at 38 degrees with cloudy skies. Winds will range between 12 and 18 miles per hour from the east. No precipitation is expected.
Saturday...Temperatures will range from a high of 55 to a low of 30 degrees with partly cloudy skies. Winds will range between 9 and 21 miles per hour from the eastnortheast. No precipitation is 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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