Wautoma, WI
Current Conditions
0:06 AM CDT
Partly Cloudy
Temperature
61°F
Dew Point
61°F
Humidity
100%
Wind
CM at 0 mph
Barometer
29.98 in. F
Visibility
3.00 mi.
Sunrise
05:40 a.m.
Sunset
08:26 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 67 to 61 degrees with clear skies. Winds will remain steady around 5 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Tuesday
67°F / 61°F
Clear
Tuesday
88°F / 66°F
Partly Cloudy
Wednesday
79°F / 62°F
Sunny
Thursday
84°F / 64°F
Sunny
Friday
82°F / 60°F
Sunny
Saturday
79°F / 60°F
Scattered Showers
Sunday
85°F / 63°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:06 AM CDT
Tuesday...Temperatures will range from a high of 67 to a low of 61 degrees with clear skies. Winds will range between 4 and 6 miles per hour from the southsoutheast. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 67 to 61 degrees with clear skies. Winds will remain steady around 5 miles per hour from the southeast. No precipitation is expected.
Tuesday...Temperatures will range from a high of 88 to a low of 66 degrees with partly cloudy skies. Winds will range between 4 and 18 miles per hour from the southsoutheast. 0.16 inches of rain 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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