Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
55°F
Dew Point
18°F
Humidity
23%
Wind
S at 9 mph
Barometer
29.93 in. F
Visibility
10.00 mi.
Sunrise
05:59 a.m.
Sunset
07:51 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 53 to 36 degrees with cloudy skies. Winds will remain steady around 14 miles per hour from the east. Expect rain amounts between a quarter and half of an inch.
7-Day Forecast
Friday
53°F / 35°F
Light Rain
Saturday
47°F / 30°F
Partly Cloudy
Sunday
58°F / 31°F
Sunny
Monday
56°F / 31°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
Friday...Temperatures will range from a high of 53 to a low of 35 degrees with cloudy skies. Winds will range between 13 and 16 miles per hour from the eastnortheast. 0.52 inches of rain are expected.
Overnight ...Temperatures will range from 35 to 37 degrees with cloudy skies. Winds will remain steady around 14 miles per hour from the east. Rain amounts of less than a tenth of an inch are expected.
Saturday...Temperatures will range from a high of 47 to a low of 30 degrees with partly cloudy skies. Winds will range between 15 and 19 miles per hour from the eastnortheast. 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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