Wautoma, WI
Current Conditions
0:56 AM CDT
Partly Cloudy
Temperature
61°F
Dew Point
54°F
Humidity
78%
Wind
NW at 6 mph
Barometer
30.04 in. F
Visibility
10.00 mi.
Sunrise
05:41 a.m.
Sunset
08:24 p.m.
Morning Forecast (7:00am-12:00pm)
Temperatures will range from 57 to 76 degrees with mostly cloudy skies. Winds will range between 8 and 13 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Tuesday
77°F / 54°F
Mostly Cloudy
Wednesday
74°F / 52°F
Partly Cloudy
Thursday
78°F / 56°F
Scattered Showers
Friday
77°F / 56°F
Light Rain
Saturday
79°F / 59°F
Partly Cloudy
Sunday
82°F / 60°F
Partly Cloudy
Monday
79°F / 57°F
Light Rain
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Tuesday...Temperatures will range from a high of 77 to a low of 54 degrees with mostly cloudy skies. Winds will range between 3 and 19 miles per hour from the westnorthwest. No precipitation is expected.
This Afternoon ...Temperatures will range from 77 to 73 degrees with partly cloudy skies. Winds will range between 15 and 19 miles per hour from the west.
This Evening ...Temperatures will range from 70 to 59 degrees with cloudy skies. Winds will range between 6 and 13 miles per hour from the west. There is a slight chance of rain.
Overnight ...Temperatures will range from 58 to 54 degrees with mostly cloudy skies. Winds will range between 3 and 9 miles per hour from the northwest. No precipitation is expected.
Wednesday...Temperatures will range from a high of 74 to a low of 52 degrees with partly cloudy skies. Winds will range between 4 and 10 miles per hour from the northwest. Less than 1 tenth inch of rain 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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