Wautoma, WI
Current Conditions
0:56 AM CDT
Foggy
Temperature
47°F
Dew Point
47°F
Humidity
100%
Wind
CM at 0 mph
Barometer
30.04 in. F
Visibility
1.00 mi.
Sunrise
07:23 a.m.
Sunset
05:59 p.m.
Overnight Forecast (Midnight-7:00am)
Temperatures will range from 50 to 48 degrees with mostly cloudy skies. Winds will be light from the southwest. No precipitation is expected.
7-Day Forecast
Friday
50°F / 48°F
Mostly Cloudy
Friday
63°F / 49°F
Partly Cloudy
Saturday
62°F / 37°F
Sunny
Sunday
58°F / 37°F
Light Rain
Monday
62°F / 53°F
Light Rain
Tuesday
58°F / 34°F
Scattered Showers
Wednesday
46°F / 34°F
Mostly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Friday...Temperatures will range from a high of 50 to a low of 48 degrees with mostly cloudy skies. Winds will range between 1 and 4 miles per hour from the southwest. No precipitation is expected.
...$dailyWea.get(0).segments.get($o).statement
Overnight ...Temperatures will range from 50 to 48 degrees with mostly cloudy skies. Winds will be light from the southwest. No precipitation is expected.
Friday...Temperatures will range from a high of 63 to a low of 49 degrees with partly cloudy skies. Winds will range between 4 and 12 miles per hour from the southsouthwest. 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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