Provo Daily Herald | 1983-02-27 | Page 30
For his work in coping with one of the greatest problems of the cheese industry, a Utah State University food scientist has been selected to receive one of the nation's coveted food technology awards.
Dr. Gary H. Richardson, professor of food science and microbiology at USU since 1967, is recipient of the Harold Macy Food Science and Technology Award. He becomes the third person to receive this award since it was instituted in 1981 by the Minnesota Section of the Institute of Food Technologists. The award includes a $500 honorarium and an inscribed plaque recognizing his accomplishments with control of starter cultures for the
cheese industry.
Dr. C.A. Ernstrom, head, Department of Nutrition and Food Sciences, USU, said, "The greatest problems of the cheese industry have been associated with the unpredictable performance of lactic starter cultures used in making cheese. Media was developed in the early 60's to inhibit the bacteriophage that causes cheese to go bad. media has become a costly item in producing cheese. Richardson has slashed that cost for starter culture by developing a process whereby cheese factories can use their own whey for making bulk culture media.
Richardson's professional work has brought him numerous honors. In 1972 he was named Outstanding Educator of America.