Loudon M. DouglasLoudon M. Douglas (1864-1944) was a renowned scientist and author known for his contributions to the field of bacteriology and dairy science. As a Fellow of the Royal Society of Edinburgh, Douglas dedicated his research to understanding the beneficia effects of fermented milks on human health and longevity. His work in compiling historical accounts and scientific insights into the preparation and benefits of soured milk has had a lasting impact on the understanding of dairy products and their role in promoting well-being. Read More Read Less
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