Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
45°F
Dew Point
35°F
Humidity
68%
Wind
WNW at 12 mph
Barometer
30.25 in. F
Visibility
10.00 mi.
Sunrise
06:11 a.m.
Sunset
07:43 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 45 to 30 degrees with clear skies. Winds will range between 5 and 12 miles per hour from the northwest. No precipitation is expected.
7-Day Forecast
Thursday
45°F / 26°F
Partly Cloudy
Friday
51°F / 27°F
Partly Cloudy
Saturday
64°F / 30°F
Partly Cloudy
Sunday
52°F / 44°F
Light Rain
Monday
55°F / 38°F
Scattered Showers
Tuesday
49°F / 33°F
Mostly Cloudy
Wednesday
51°F / 33°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Thursday...Temperatures will range from a high of 45 to a low of 26 degrees with partly cloudy skies. Winds will range between 5 and 12 miles per hour from the northnorthwest. No precipitation is expected.
Overnight ...Temperatures will range from 28 to 26 degrees with partly cloudy skies. Winds will remain steady around 5 miles per hour from the northwest. No precipitation is expected.
Friday...Temperatures will range from a high of 51 to a low of 27 degrees with partly cloudy skies. Winds will range between 4 and 6 miles per hour from the east. No precipitation is expected.

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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