Hugh Whitehead (scientist)

Hugh Whitehead (born 1873, died 1930) was a British bacteriologist and biochemist known for his research on bacterial metabolism, particularly in relation to the dairy industry. He made significant contributions to understanding the biochemical changes that occur during cheese ripening and the factors influencing the activity of lactic acid bacteria.

Whitehead worked at the National Institute for Research in Dairying (NIRD) in Reading, England, for much of his career. His research focused on identifying and characterizing the various bacteria involved in the fermentation processes of cheese production and their roles in flavor development and spoilage. He investigated the nutritional requirements of these bacteria and the influence of environmental factors such as temperature and pH on their growth and activity.

Whitehead's work helped to improve the consistency and quality of cheese production by providing a scientific basis for controlling the fermentation process. His findings were instrumental in the development of standardized methods for cheese making and in understanding the causes of defects in cheese.

His published works include research articles in scientific journals such as the Journal of Dairy Research and publications related to the applied aspects of his research for the dairy industry. His contributions were significant for the advancement of dairy science in the early 20th century.