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Biographical entry Pont, Edward George

Food scientist


Edward George Pont led investigations into buttermaking after World War II. Modifications based on his results on the influence of pH, copper and storage temperatures were transferred to industry through Victorian Department of Agriculture extension officers. They were of considerable economic value.


Pont worked for CSIRO 1940-73. He was employed to study problems in butter and cheese. Much later, with Geoffrey Thomas Lloyd, he developed concentrated cheese starters, subsequently to be distributed commercially in a frozen form.

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Rosanne Walker