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Lore Alford Rogers (7 February 1875 - 21 March 1975) 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 co-founding the Patten Lumbermen's Museum.〔 == Early years== Lore ("Lo'-re," rhymes with "story" ) 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. Lore's 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 In an unpublished autobiography, she described the children :(having ) in common one predominating trait and that was a love of the woods and all wild things. Lore, though he loved to fish, called for a camera rather than a gun, and I believe a camera and a fishhook have always remained his only weapons. He early developed a liking for research which finally became his speciality. Lore, like his other siblings including Lou Rogers, attended the Patten Academy, which graduated a number of highly successful individuals.〔 He entered the University of Maine, joined its first football team, and pledged Kappa Sigma. He earned a B. S. in agriculture in 1896, especially appreciating the one course that was offered in the new science of bacteriology.〔 Years later the campus dairy industry building would be named in his honor.〔 Rogers returned home to spend a season as clerk and assistant in his father's lumbering operations.〔 He also used his photography skills to capture the experience and perils of woodsmen's lives. He was then inspired to pursue bacteriology, selecting the University of Wisconsin, which had opened the first American school of dairy science seven years earlier. He was privileged to study under Harry Luman Russell,〔 a noted bacteriologist who earned an early PhD in that field at Johns Hopkins University. Lore Rogers remained at Wisconsin for the year 1897-1898, during which time, in addition to his studies, he helped found the Beta-Epsilon chapter of Kappa Sigma. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lore Alford Rogers」の詳細全文を読む スポンサード リンク
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