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People and Events in the Dairy Science World

Pioneers in the Dairy Industry

HARRY LUMAN RUSSELL's name is indelibly inscribed in the annals of dairy science, and his influence has shaped the lives of scores of dairy scientists and others who have benefited from his teaching and example.

The mention of only three of his many scientific accomplishments establishes Russell well as one of the greatest dairy scientists. It was his foresight, technical knowledge, and determination that were responsible for the introduction of the tuberculin test into Wisconsin and the Midwest. After 60 years of testing and culling, bovine tuberculosis is only a minor disease. It once threatened human lives.

It was Dr. Russell who worked out the conditions for proper pasteurization of milk—one of the keystones of the modern dairy industry. And, with the famed STEPHEN M. BABCOCK, Russell developed the cold curing process for cheese — a method now used by cheesemakers all over the nation.

Born in Poynette, Wis., in 1866, Russell received the B.S. degree from the Univ. of Wisconsin in 1888 and the M.S. degree from the same institution in 1890.