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Using proteinase negative variants of Streptococcus cremoris UC310 or UC320 to manufacture cottage cheese, theoretical yields were increased 1 .97% and 1 .56% respectively when compared to the theoretical yields of the proteinase positive parents. Yield differences were strain dependant and differences between positive and negative variants were not manifest with strains of UC73 and UC97. It was necessary to produce bulk culture using pH control and to add sufficient nitrogenous stimulant to provide carry-over stimulant into the cheese milk. All cultures examined developed normally even when the bulk medium contained a blend of 5% yeast extract and casein hydrolysate. It was possible to use the culture to complete the required acidification after direct acidification to pH 5.2 with phosphoric acid. Careful selection of lactic

Alfalfa has long been recognized as an outstanding hay plant in term. of both yield and feeding value. It is high in digestible protein, minerals, and vitamins. Because of its long life it can be economically produced. It is of exceptional value in maintaining soil fertility by helping to control erosion, by improving the physical condition of the soil, and by accumulating large amount of nitrogen.

Sweet corn is rapidly becoming an important cash crop in many of the irrigated regions of the intermountain West. The lacome from this crop is relatively small in comparison to that from other major agricultural products; however, sweet corn production has a definite place in the economy of the region. One of the factors limiting increasing acreage of sweet corn in many areas is low yields. Yields have been increased naterially in recent years with the development of hybrid varieties, superior to the standard varieties previously used. Better cultural practices are improving yields, but much remains to be done in this phase of the work. Plant growth is affected by many complex factors, two of which are soil fertility and moisture. A considerable number of investigations have been carried out where either fertility or moisture effects have been studied independently. Four studies have been made where the two factors have been studied jointly in the same experiment. Recent trends in experimental research tend to emphasize the value of studying two or more factors at the same time, thereby making it possible to study interaction that otherwise would not have been observed. This study was an attempt to determine the effects of various soil fertility and soil moisture levels on the yield of sweet corn. These factors were studied simultaneously. By studying the relationships that exist between moisture and fertility, it is theoretically possible to arrive at the optimum level for both factors, thus obtaining maximum yields. Studies leading to the data reported in this paper were conducted on Nibley silty clay loam at the Utah State Agricultural College Forage Crops Experimental Farm near Nibley, Utah.

In growing alfalfa it is important to obtain a good initial stand. However, it is difficult to predict the exact amount of seed necessary to insure a good stand.

This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese. During a one month period, 107 samples of milk and cheese were collected at Olympia Cheese Company, Olympia, Washington. Milk samples were analyzed for fat and protein content. Cheese samples were analyzed for fat, protein and moisture content. Three models were derived to predict the yield of Mozzarella cheese. The three models were statistically fitted to the data by applying the Gauss-Newton non-linear least squares method of iteration. The differences among the three models in predicting cheese yield were insignificant. Any of the three formulas can predict yield of Mozzarella cheese reasonably well.

Celery production has become an important factor in the economy of certain areas in Utah. In 1949 over 400 acres were harvested with an average yield of 800 crates per acre, the average return per crate being $1.80. this amounts to over half a million dollars. The crop serves as a valuable cash crop, creates a demand for hand labor, and serves as an important commercial fertilizer. Little experimental work has been done on the fertilizer requirements of celery in Utah: At the present time estimates of fertilizer need are being based upon grower practices and work done in other areas. Information is needed on the amount of ouch fertilizer element needed to give optimum yields under Utah conditions. The quality of Utah celery in the past has been one of its chief selling points in competition with celery from other areas. If a good market for Utah celery is to be maintained, the quality must be maintained or improved. In the last few years some Utah celery has become pithy and tough which is an expression of poor quality. There is widespread feeling among growers that quality of celery can be improved by fertilizer practice. As yet there is very little experimental evidence on this relationship. This study was arranged to obtain information as to the relationships that exist between yield, quality, the nutrient element content, and applied fertilizer.

Many factors that influence the growth and quality of sugar beets behave in one way under one set of conditions and in quite another under other conditions. Consequently, these factors should be considered together under a dynamic situation to find their interrelations and their influence on sugar beet yield. This study is a statistical analysis of the interaction of fertilizer and soil moisture potential with the yield of sugar beets grown in a crop rotation under different regimes of irrigation conducted over a period of seven years. The data are available for the years 1949 through 1956, from an intensive field experiment conducted under Western Regional Research Project W-29, entitled Soil-Water-Plant Relations under Irrigation. There is need of a complete statistical analysis of third order interaction for the whole cultural rotation. This third order interaction has been examined for the sugar beet crop grown in the seven years of the general cultural rotation, which includes peas, first year alfalfa, second year alfalfa, potatoes, and sugar beets.

Investigations on factors affecting yield of sugar beets during the past two years at Newton and Garland, Utah, have shown two outstanding facts about irrigating sugar beets. First, the amount of water applied may not be as important as the time at which they receive it. Second, sugar beets should not be made to suffer for water in the early part of their growing season. These observations suggest the need for further studies on method, time and quantity of irrigation. Further information on the most economical use of irrigation water for sugar beets would be of great value to the sugar beet industry. The object of this study was to determine the best time and type of irrigation, and quantity of water as they influence the yield of sugar beets. In order to reach this objective six moisture variables were used. They consisted of applying water by furrow and sprinkle methods; early and late irrigation in the spring; discontinuing irrigation for the last part of the growing season and continuous irrigation until harvesting; and, frequency of irrigation throughout the growing season. In order to determine the effect of moisture on the yield of sugar beets at different fertility levels, six different fertility levels were combined with each moisture variable.

A process which incorporates whey sol ids, primarily protein, into cheese to increase cheese yield and eliminate whey handling problems was evaluated. Whey was concentrated by ultrafiltration to levels of 9.8 to 20.3 percent total solids (4.3 to 7.1 percent protein), heated at 70 C for 30 minutes and added to cheese milk with the coagulating enzyme. Increase in cheese yield, on the basis of 39 percent moisture, for 10 pairs of samples was 4.0 ± 2.8 (S.D.) percent. This increase was significant at alpha less than 0.001. Moisture and protein content increased while fat content decreased. Setting time and pH also decreased. Body/texture evaluation showed no change, but flavor scores decreased. Specific defects responsible for changes in flavor and body/texture were identified.