Wautoma, WI
Current Conditions
0:56 AM CST
Clear
Temperature
-14°F
Dew Point
-21°F
Humidity
70%
Wind
CM at 0 mph
Barometer
30.69 in. F
Visibility
10.00 mi.
Sunrise
06:36 a.m.
Sunset
05:44 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 0 to -3 degrees with clear skies. Winds will remain steady around 7 miles per hour from the southwest. No precipitation is expected.
7-Day Forecast
Saturday
-0°F / -3°F
Clear
Saturday
18°F / -2°F
Partly Cloudy
Sunday
30°F / 7°F
Partly Cloudy
Monday
18°F / 6°F
Snow
Tuesday
24°F / -4°F
Snow
Wednesday
2°F / -12°F
Mostly Cloudy
Thursday
8°F / -12°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Saturday...Temperatures will range from a high of -0 to a low of -3 degrees with clear skies. Winds will range between 7 and 8 miles per hour from the westsouthwest. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 0 to -3 degrees with clear skies. Winds will remain steady around 7 miles per hour from the southwest. No precipitation is expected.
Saturday...Temperatures will range from a high of 18 to a low of -2 degrees with partly cloudy skies. Winds will range between 6 and 11 miles per hour from the south. Less than 1 inch of snow is possible.

Cultured Dairy Products

Short Course, Sept. 10-11

May 30, 2013 | 0 comments

The Wisconsin Center for Dairy Research invites all dairy and food processers to attend the Cultured Dairy Products Short Course, Sept. 10-11, at Babcock Hall in Madison.

The Cultured Dairy Products Short course is a two-day short course designed to cover the basics of manufacturing yogurt, sour cream, kefir and specialty products.

The course incorporates lectures, demonstration labs and evaluations that will assist attendees in their production of high quality fermented dairy products.

Discussions will include the latest research results in these product areas from the Wisconsin Center for Dairy Research and the UW-Food Science Department.

The course will also include discussions on the use of probiotics in cultured products for individualized nutrition.

This course is intended for all dairy and food processors interested in the manufacture and use of cultured dairy products. This course qualifies as an elective course for the Wisconsin Master Cheesemaker® Program.

For registration information, directions and accommodations please go to: http://www.cdr.wisc.edu/short-courses/cultured or contact, CALS Conference Services, 640 Babcock Drive Madison, WI 53706.

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