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"We''ve run them for four months with zero problems," reports Tolley. "We reduced the number of valves on the new vats by six, and there''s less need for back-flushing of the system." He estimates 10 to 15 lbs. of cheese is back-flushed with conventional valve systems. Given the plant''s 12 vats, that''s a lot of product waste that can be eliminated and fewer housekeeping issues with which to contend. The valves are being incorporated in the $40 million mozzarella plant that Davisco is building in Lake Norden, S.D. That facility is scheduled to come on line in September.

Meanwhile, the Environment Ministry, which conducted separate research on Feb. 23 and 24, said Tuesday it found that nutrient salts necessary for the growth of seaweed had plunged in quantity to almost undetectable levels almost throughout the inland sea.The ministry also said in a report that quantities of ''''chlorophyll a'''' -- a substance in photo plankton -- in many of the 24 points surveyed in the sea were unusually high. Photo plankton consume nutrient salts.In one area deep inside the bay, the ministry detected 20 micrograms of the substance per liter -- almost matching concentrations found during times of so-called red tides caused by massive outbreaks of photo plankton. A microgram is one-millionth of a gram.