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Memorial: Ralph P. Tittsler

Ralph P. Tittsler, Head, Cheese and Butterfat Investigations, Dairy Products Laboratory, EURDD, ARS, U. S. Department of Agriculture, passed away suddenly July 9 following a heart attack. He is survived by his wife, two sons and six grandchildren. Funeral services and interment were in New Wilmington, Pennsylvania.

A native of New Bedford, Pennsylvania, Dr. Tittsler received his bachelor's and master's degrees from Pennsylvania State University and his Ph.D. from the University of Rochester in 1933. He joined the Dairy Products Laboratory in 1938 as a microbiologist working on the lactobacilli. His studies produced a practical and reliable system for the identification and differentiation of species Lactobacillus on the basis of an extensive study of 250 strains. This work contributed greatly to the taxonomy of the genus. Previous to coming to the Dairy Products Laboratory Dr. Tittsler had worked on the bacteriology of poultry diseases and on many general bacteriological problems including work on Escherichia coli and Salmonella, From 1948 to 1960 Dr. Tittsler directed his attention to cheese bacteriology.