author

Loudon M. Douglas

1864–1944

Best known for writing about fermented milk, pasteurization, and the dairy trade, this Scottish engineer-author had a knack for turning practical science into lively, accessible books. His work sits at an unusual crossroads of food history, industry, and early health writing.

1 Audiobook

The Bacillus of Long Life A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

The Bacillus of Long Life A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

by Loudon M. Douglas

About the author

Born in Scotland, Loudon MacQueen Douglas (1863 or 1864–1944) was far more than a single-subject writer. He was an engineer and businessman as well as an author, and reference sources also describe him as an antiquarian, dairy expert, and pig-breeder. That wide range of interests helps explain the variety in his books, which move easily between agriculture, food production, and trade.

He is especially associated with The Bacillus of Long Life, a book about the preparation and use of soured milk that reflects the early twentieth century fascination with diet, bacteria, and longevity. He also wrote works such as The Pasteurization of Milk, Refrigeration in the Dairy, and Manual of the Pork Trade, showing a practical, hands-on interest in how food was produced, preserved, and marketed.

Douglas was elected a Fellow of the Royal Society of Edinburgh in 1910, a sign that his work was taken seriously in his own time. Today, he remains an intriguing figure for readers interested in the history of nutrition, dairy science, and the surprisingly lively world of old technical writing.