Wautoma, WI
Current Conditions
0:56 AM CST
Cloudy
Temperature
4°F
Dew Point
0°F
Humidity
83%
Wind
CM at 0 mph
Barometer
30.19 in. F
Visibility
10.00 mi.
Sunrise
07:06 a.m.
Sunset
04:22 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 7 to 15 degrees with partly cloudy skies. Winds will remain steady around 3 miles per hour from the east. No precipitation is expected.
7-Day Forecast
Wednesday
15°F / 7°F
Partly Cloudy
Wednesday
29°F / 15°F
Partly Cloudy
Thursday
22°F / 12°F
Partly Cloudy
Friday
28°F / 15°F
Light Snow
Saturday
31°F / 24°F
Cloudy
Sunday
25°F / 6°F
Mostly Cloudy
Monday
24°F / 7°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CST
Wednesday...Temperatures will range from a high of 15 to a low of 7 degrees with partly cloudy skies. Winds will range between 2 and 5 miles per hour from the eastsoutheast. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 7 to 15 degrees with partly cloudy skies. Winds will remain steady around 3 miles per hour from the east. No precipitation is expected.
Wednesday...Temperatures will range from a high of 29 to a low of 15 degrees with partly cloudy skies. Winds will range between 1 and 15 miles per hour from the eastsoutheast. 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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