Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
62°F
Dew Point
60°F
Humidity
93%
Wind
W at 13 mph
Barometer
29.73 in. F
Visibility
10.00 mi.
Sunrise
05:20 a.m.
Sunset
08:28 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 61 to 56 degrees with cloudy skies. Winds will range between 10 and 15 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Wednesday
61°F / 56°F
Cloudy
Wednesday
78°F / 55°F
Scattered Showers
Thursday
82°F / 60°F
Partly Cloudy
Friday
77°F / 48°F
Light Rain
Saturday
61°F / 35°F
Sunny
Sunday
61°F / 35°F
Sunny
Monday
68°F / 38°F
Sunny
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 61 to a low of 56 degrees with cloudy skies. Winds will range between 10 and 15 miles per hour from the westsouthwest. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 61 to 56 degrees with cloudy skies. Winds will range between 10 and 15 miles per hour from the west. No precipitation is expected.
Wednesday...Temperatures will range from a high of 78 to a low of 55 degrees with partly cloudy skies. Winds will range between 1 and 16 miles per hour from the west. Less than 1 tenth inch of rain 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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