Lore Alford Rogers
Lore Alford Rogers was an American bacteriologist and dairy scientist. He is credited with discovering that butter made from pasteurized sweet cream over sour ripened cream remained fresher, while suggesting that surplus milk could be sold as concentrated sour milk products. He refined the steps for the 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. His pioneering work on freeze drying bacterial cultures 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 cofounding the Patten Lumbermens Museum.
Lore Rogers was born in the town of Patten, Maine, where his father, Col. Luther B. Rogers, returned home from the Civil War, and became a partner in a prominent lumbering operation, Ayer and Rogers. Lores mother, Mary Elizabeth Barker Rogers, bore seven children, and it is said she might have become a remarkable journalist had she been given the chance. In an unpublished autobiography, she described the children
Source: Wikipedia