Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
74°F
Dew Point
73°F
Humidity
96%
Wind
S at 10 mph
Barometer
29.85 in. F
Visibility
6.00 mi.
Sunrise
05:21 a.m.
Sunset
08:42 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 67 to 82 degrees with partly cloudy skies. Winds will range between 10 and 14 miles per hour from the south. No precipitation is expected.
7-Day Forecast
Monday
86°F / 55°F
Mostly Cloudy
Tuesday
71°F / 47°F
Sunny
Wednesday
72°F / 53°F
Partly Cloudy
Thursday
76°F / 54°F
Partly Cloudy
Friday
78°F / 60°F
Partly Cloudy
Saturday
89°F / 61°F
Scattered Showers
Sunday
90°F / 56°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Monday...Temperatures will range from a high of 86 to a low of 55 degrees with mostly cloudy skies. Winds will range between 9 and 29 miles per hour from the northwest. Less than 1 tenth inch of rain is possible.
This Afternoon ...Temperatures will range from 86 to 81 degrees with cloudy skies. Winds will range between 13 and 29 miles per hour from the south. Rain amounts of less than a tenth of an inch are expected.
This Evening ...Temperatures will range from 75 to 60 degrees with mostly cloudy skies. Winds will range between 12 and 28 miles per hour from the northwest. No precipitation is expected.
Overnight ...Temperatures will range from 59 to 55 degrees with partly cloudy skies. Winds will range between 9 and 17 miles per hour from the northwest. No precipitation is expected.
Tuesday...Temperatures will range from a high of 71 to a low of 47 degrees with mostly clear skies. Winds will range between 2 and 11 miles per hour from the northnorthwest. 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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