Wautoma, WI
Current Conditions
0:56 AM CST
Cloudy
Temperature
26°F
Dew Point
22°F
Humidity
85%
Wind
CM at 0 mph
Barometer
30.32 in. F
Visibility
10.00 mi.
Sunrise
07:27 a.m.
Sunset
04:20 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 22 to 26 degrees with mostly clear skies. Winds will remain steady around 4 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Thursday
27°F / 20°F
Partly Cloudy
Friday
25°F / 21°F
Partly Cloudy
Saturday
30°F / 23°F
Mostly Cloudy
Sunday
34°F / 28°F
Light Snow
Monday
34°F / 32°F
Light Rain/Snow
Tuesday
33°F / 26°F
Light Snow
Wednesday
26°F / 16°F
Light Snow
Detailed Short Term Forecast
Issued at 0:56 AM CST
Thursday...Temperatures will range from a high of 27 to a low of 20 degrees with partly cloudy skies. Winds will range between 2 and 5 miles per hour from the north. No precipitation is expected.
This Afternoon ...Temperatures will range from 27 to 24 degrees with mostly clear skies. Winds will be light from the north. No precipitation is expected.
This Evening ...Temperatures will range from 24 to 22 degrees with partly cloudy skies. Winds will remain steady around 3 miles per hour from the northeast. No precipitation is expected.
Overnight ...Temperatures will range from 22 to 20 degrees with partly cloudy skies. Winds will be light from the northwest. No precipitation is expected.
Friday...Temperatures will range from a high of 25 to a low of 21 degrees with partly cloudy skies. Winds will range between 1 and 3 miles per hour from the south. Less than 1 inch of snow 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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