L. A. (Lore Alford) Rogers

Born in Patten, Maine, on February 7, 1875, Lore Alford Rogers studied at the University of Maine and the University of Wisconsin before building a career in bacteriology and dairy science. He became closely associated with the U.S. Department of Agriculture's Bureau of Dairy Industry, where he worked for decades and eventually led its research laboratories.

Rogers is remembered for practical scientific advances that improved the quality and keeping power of dairy products. His research helped show that butter made from pasteurized sweet cream stayed fresher, and he also contributed to methods for making high-quality Swiss cheese, producing Roquefort cheese in the United States, and reducing spoilage problems in condensed and evaporated milk. He also did early work on freeze-drying bacterial cultures, a technique that proved useful during World War I.

Beyond the laboratory, Rogers was known as a thoughtful scientific leader and remained connected to his Maine roots throughout his life. In retirement, he helped found the Patten Lumbermen's Museum, reflecting a lifelong tie to his hometown. He lived to the age of 100, dying on March 21, 1975.