Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
46°F
Dew Point
46°F
Humidity
100%
Wind
CM at 0 mph
Barometer
30.17 in. F
Visibility
10.00 mi.
Sunrise
06:36 a.m.
Sunset
07:07 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 58 to 46 degrees with clear skies. Winds will range between 8 and 12 miles per hour from the northwest. No precipitation is expected.
7-Day Forecast
Monday
58°F / 38°F
Clear
Tuesday
63°F / 38°F
Sunny
Wednesday
69°F / 43°F
Partly Cloudy
Thursday
59°F / 44°F
Mostly Cloudy
Friday
70°F / 46°F
Mostly Cloudy
Saturday
68°F / 52°F
Light Rain
Sunday
68°F / 47°F
Sunny
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Monday...Temperatures will range from a high of 58 to a low of 38 degrees with clear skies. Winds will range between 7 and 12 miles per hour from the northwest. No precipitation is expected.
Overnight ...Temperatures will range from 44 to 39 degrees with clear skies. Winds will remain steady around 8 miles per hour from the north. No precipitation is expected.
Tuesday...Temperatures will range from a high of 63 to a low of 38 degrees with clear skies. Winds will range between 6 and 7 miles per hour from the westsouthwest. 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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