Person

Pont, Edward George

Occupation
Food scientist

Summary

Edward George Pont led investigations into buttermaking after World War II. Modifications based on his results on the influence of pH, copper and storage temperatures were transferred to industry through Victorian Department of Agriculture extension officers. They were of considerable economic value.

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Details

Pont worked for CSIRO 1940-73. He was employed to study problems in butter and cheese. Much later, with Geoffrey Thomas Lloyd, he developed concentrated cheese starters, subsequently to be distributed commercially in a frozen form.

Published resources

Resources

See also

Rosanne Walker

Created: 25 May 2001, Last modified: 4 February 2010

EOAS ID: biogs/P003866b.htm

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