Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
43°F
Dew Point
37°F
Humidity
79%
Wind
NNE at 3 mph
Barometer
30.23 in. F
Visibility
10.00 mi.
Sunrise
07:19 a.m.
Sunset
06:03 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 38 to 46 degrees with clear skies. Winds will range between 8 and 12 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Tuesday
50°F / 32°F
Sunny
Wednesday
56°F / 32°F
Sunny
Thursday
54°F / 36°F
Light Rain
Friday
60°F / 45°F
Partly Cloudy
Saturday
64°F / 45°F
Partly Cloudy
Sunday
67°F / 51°F
Light Rain
Monday
60°F / 41°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Tuesday...Temperatures will range from a high of 50 to a low of 32 degrees with clear skies. Winds will range between 4 and 12 miles per hour from the east. No precipitation is expected.
This Afternoon ...Temperatures will range from 47 to 50 degrees with clear skies. Winds will range between 4 and 8 miles per hour from the northeast. No precipitation is expected.
This Evening ...Temperatures will range from 42 to 34 degrees with clear skies. Winds will remain steady around 7 miles per hour from the east. No precipitation is expected.
Overnight ...Temperatures will remain steady at 34 degrees with clear skies. Winds will remain steady around 6 miles per hour from the east. No precipitation is expected.
Wednesday...Temperatures will range from a high of 56 to a low of 32 degrees with mostly clear skies. Winds will range between 2 and 9 miles per hour from the southsoutheast. 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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