| dbo:abstract |
Lore Alford Rogers (7 February 1875 - 21 March 1975) was an American bacteriologist and dairy scientist. He is credited with discovering that butter made from pasteurized sweet cream remained fresher than that made from sour ripened cream, while suggesting that surplus milk could still be sold as concentrated sour milk products. He refined the steps for manufacture of high quality Swiss cheese and, new to the United States, production of Roquefort cheese. He was instrumental in finding ways to discourage fungal growth in sweetened condensed milk and preventing losses in evaporated milk from heat coagulation. Rogers' pioneering work on freeze drying had immediate applications in World War I. As Chief of the Research Laboratories of the Bureau of Dairy Industry, USDA for nearly four decades, Rogers was praised for a leadership style that allowed the "creativity of others" to be "developed and expressed." In retirement he gave back to his own community by co-founding the Patten Lumbermen's Museum. (en) |
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Borden Award in Dairy Science , 1937; D.Sc. University of Maryland, 1923, D.Sc. University of Maine, 1925 (en) |
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Patten, Maine, US (en) |
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Patten, Maine, US (en) |
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University of Maine, University of Wisconsin (en) |
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Chief of the Research Laboratories of the Bureau of Dairy Industry, contributions to dairy science and microbiology, promoting the American Type Culture Collection (en) |
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Rogers Hall, University of Maine (en) |
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Lore Alford Rogers (en) |
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bacteriologist, dairy scientist (en) |
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Bureau of Dairy Industry, United States Department of Agriculture (en) |
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Beatrice C. Oberly , Katherine Keiper Sherman (en) |
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| rdfs:comment |
Lore Alford Rogers (7 February 1875 - 21 March 1975) was an American bacteriologist and dairy scientist. He is credited with discovering that butter made from pasteurized sweet cream remained fresher than that made from sour ripened cream, while suggesting that surplus milk could still be sold as concentrated sour milk products. He refined the steps for manufacture of high quality Swiss cheese and, new to the United States, production of Roquefort cheese. He was instrumental in finding ways to discourage fungal growth in sweetened condensed milk and preventing losses in evaporated milk from heat coagulation. (en) |
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Lore Alford Rogers (en) |
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Lore Alford Rogers (en) |
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