author
L. A. (Lore Alford) Rogers
1875–1975
A pioneering dairy scientist, this writer helped turn the study of milk, cheese, and fermentation into clear, practical science. His books bring early food microbiology to life in a way that still feels surprisingly direct and useful.
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, Lore Alford Rogers was an American bacteriologist and dairy scientist whose work centered on the chemistry and microbiology of milk. He studied at the University of Maine and went on to build a long career with the U.S. Department of Agriculture, where he investigated dairy bacteria, fermentation, and methods that improved the quality and safety of butter, cheese, and other milk products.
Rogers was known for combining laboratory research with practical advice for farmers, producers, and everyday readers. Alongside his scientific work, he wrote books and bulletins on subjects such as milk handling, lactic-acid bacteria, and fermented dairy foods, helping translate a fast-growing field into plain, usable knowledge.
He lived to be 100, dying in 1975 after a career that spanned major changes in food science and public health. For listeners interested in early scientific writing, his work offers a window into the moment when modern dairy science was taking shape.