Wautoma, WI
Current Conditions
0:19 AM CDT
Foggy
Temperature
75°F
Dew Point
73°F
Humidity
94%
Wind
ESE at 6 mph
Barometer
29.98 in. F
Visibility
2.50 mi.
Sunrise
06:09 a.m.
Sunset
07:49 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 75 to 80 degrees with cloudy skies. Winds will range between 6 and 15 miles per hour from the east. Rain amounts between a tenth and quarter of an inch are predicted.
7-Day Forecast
Saturday
80°F / 68°F
Light Rain
Sunday
89°F / 69°F
Partly Cloudy
Monday
87°F / 71°F
Scattered Showers
Tuesday
81°F / 66°F
Light Rain
Wednesday
68°F / 53°F
Light Rain
Thursday
56°F / 52°F
Light Rain
Friday
64°F / 51°F
Light Rain
Detailed Short Term Forecast
Issued at 0:19 AM CDT
Saturday...Temperatures will range from a high of 80 to a low of 68 degrees with mostly cloudy skies. Winds will range between 6 and 15 miles per hour from the east. 0.62 inches of rain are expected.
This Evening ...Temperatures will range from 75 to 69 degrees with mostly cloudy skies. Winds will remain steady around 9 miles per hour from the southeast. No precipitation is expected.
Overnight ...Temperatures will remain steady at 69 degrees with cloudy skies. Winds will range between 7 and 11 miles per hour from the east. Expect rain amounts between a quarter and half of an inch.
Sunday...Temperatures will range from a high of 89 to a low of 69 degrees with partly cloudy skies. Winds will range between 6 and 15 miles per hour from the southsoutheast. 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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