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Elmer Marth, food scientist at University of Wisconsin, Madison, has received this year's Nordica Award from the American Cultured Dairy Products Institute. He was presented a plaque and a check for $1000 at the organization's annual meeting recently in Madison, WI. Marth, University of Wisconson faculty member since 1966, was cited for the excellence of his research on cultured dairy products during the past 10 years. A specialist in food microbiology, Marth has performed several studies aimed at assuring the safety and quality of cultured dairy products. One important find-ing was that disease-causing bacteria which occasionally make their way into food products do not normally survive in such cultured products as yogurt and buttermilk. Marth also traced off flavors in milk products to psycho-trophic bacteria that grow in chilled, raw milk. In other research, he determined the best growth conditions for buttermilk and cottage cheese starter bacteria. Currently, Marth is studying aflatoxins in milk products.

In addition to research and teaching activities, Marth is editor of the Journal of Food Protection. He edited the 14th edition of Standard Methods for the Examination of Dairy Products published in 1978.