Arthur Chester Dahlberg

Arthur Chester Dahlberg (1896 to 1964) was an American food scientist who specialized in the dairy industry and helped improve the methods of processing milk and milk products. Born on a dairy farm, he took bachelor's and master's degrees in agricultural chemistry at the University of Minnesota, worked at the Geneva Experiment Station in New York from 1921 to 1943 and earned a doctorate from the University of Illinois in 1929. He was the United States Government delegate to the International Dairy Congress in Berlin in 1937, and from 1943 until he retired in 1963 he was Professor of Dairy Science at Cornell University, where his work improved the safety and shelf life of milk and, with Frank V. Kosikowski, produced the hot-pack process that keeps cream cheese from spoiling. He wrote or co-wrote 179 papers, monographs and books, edited the Journal of Dairy Science from 1928 to 1938, served as president of the American Dairy Science Association and received the Borden Award in 1944.