Wautoma, WI
Current Conditions
0:56 AM CDT
Clear
Temperature
68°F
Dew Point
65°F
Humidity
90%
Wind
CM at 0 mph
Barometer
29.76 in. F
Visibility
10.00 mi.
Sunrise
06:20 a.m.
Sunset
07:33 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 71 to 58 degrees with mostly clear skies. Winds will range between 6 and 10 miles per hour from the west. No precipitation is expected.
7-Day Forecast
Monday
71°F / 56°F
Clear
Tuesday
76°F / 56°F
Partly Cloudy
Wednesday
80°F / 56°F
Scattered Showers
Thursday
78°F / 65°F
Light Rain
Friday
70°F / 51°F
Light Rain
Saturday
66°F / 44°F
Sunny
Sunday
66°F / 44°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Monday...Temperatures will range from a high of 71 to a low of 56 degrees with mostly clear skies. Winds will range between 6 and 10 miles per hour from the west. No precipitation is expected.
Overnight ...Temperatures will remain steady at 57 degrees with clear skies. Winds will remain steady around 7 miles per hour from the west. No precipitation is expected.
Tuesday...Temperatures will range from a high of 76 to a low of 56 degrees with partly cloudy skies. Winds will range between 5 and 13 miles per hour from the westsouthwest. 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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