Wautoma, WI
Current Conditions
0:56 AM CST
Cloudy
Temperature
27°F
Dew Point
20°F
Humidity
74%
Wind
ENE at 6 mph
Barometer
30.22 in. F
Visibility
10.00 mi.
Sunrise
07:16 a.m.
Sunset
05:05 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 28 to 17 degrees with cloudy skies. Winds will range between 8 and 20 miles per hour from the northeast. No precipitation is expected.
7-Day Forecast
Saturday
28°F / 15°F
Snow
Sunday
17°F / 4°F
Snow Showers
Monday
18°F / 4°F
Partly Cloudy
Tuesday
13°F / 2°F
Mostly Cloudy
Wednesday
7°F / -1°F
Sunny
Thursday
7°F / -1°F
Partly Cloudy
Friday
21°F / 4°F
Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Saturday...Temperatures will range from a high of 28 to a low of 15 degrees with cloudy skies. Winds will range between 8 and 20 miles per hour from the northeast. 1.10 inches of snow are expected.
Overnight ...Temperatures will range from 15 to 17 degrees with cloudy skies. Winds will range between 16 and 20 miles per hour from the northeast. Anticipate snow accumulation of around one inch.
Sunday...Temperatures will range from a high of 17 to a low of 4 degrees with partly cloudy skies. Winds will range between 20 and 21 miles per hour from the northnortheast. 2.30 inches of snow are 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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