Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
47°F
Dew Point
47°F
Humidity
100%
Wind
CM at 0 mph
Barometer
29.97 in. F
Visibility
10.00 mi.
Sunrise
05:17 a.m.
Sunset
08:43 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 60 to 48 degrees with clear skies. Winds will range between 5 and 11 miles per hour from the north. No precipitation is expected.
7-Day Forecast
Wednesday
60°F / 48°F
Clear
Wednesday
71°F / 49°F
Sunny
Thursday
77°F / 52°F
Sunny
Friday
75°F / 57°F
Partly Cloudy
Saturday
81°F / 58°F
Sunny
Sunday
82°F / 61°F
Partly Cloudy
Monday
82°F / 56°F
Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 60 to a low of 48 degrees with mostly clear skies. Winds will range between 5 and 11 miles per hour from the northnortheast. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 60 to 48 degrees with clear skies. Winds will range between 5 and 11 miles per hour from the north. No precipitation is expected.
Wednesday...Temperatures will range from a high of 71 to a low of 49 degrees with clear skies. Winds will range between 0 and 6 miles per hour from the northnortheast. 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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