author
L. A. (Lore Alford) Rogers
1875–1975
A pioneering American bacteriologist and dairy scientist, he helped transform how milk and cheese were studied and produced in the United States. His work on pasteurization, starter cultures, and dairy bacteria made him an important figure in early food science.
1 Audiobook
Dairy Disagreeables Busy the Bacteriologists
by Frank H. (Frank Henry) Hall, Harry Alexis Harding, L. A. (Lore Alford) Rogers, George A. Smith
About the author
Born in Patten, Maine, in 1875, he studied agriculture at the University of Maine and later earned advanced degrees in bacteriology. He spent much of his career with the U.S. Department of Agriculture, where he became known for careful, practical research that connected laboratory science with everyday dairy production.
His work improved understanding of lactic-acid bacteria and helped refine methods for making butter, cheese, and fermented milk products. He also played a role in establishing the American Type Culture Collection, a major resource for preserving and sharing microbial strains used in research.
Rogers lived a remarkably long life, dying in 1975 at the age of 100. Although he wrote as a scientist, his legacy reaches far beyond technical papers: he helped lay the groundwork for safer, more reliable dairy foods and for modern microbiology collections.