CORVALLIS - William E. Sandine, Distinguished Professor emeritus in the Department of Microbiology at Oregon State University, has been honored by the American Dairy Science Association for his contributions to the industry.
Sandine received the 1997 Borden-Meadow Gold Dairies, Inc. Award at the association's annual meeting. He was cited for his developments in fermentation and microbiology, leading to improvements in cheese and other dairy products.
His research during the last four decades has focused on creating different "starter" cultures in the dairy industry, slowing spoilage bacteria to promote longer shelf life of products, using other bacteria to improve the flavor of cultured dairy products, and improving methods of ripening cheese.
A fellow in the American Academy of Microbiology, Sandine was on the OSU faculty for 37 years until his recent retirement. He served as major professor to 68 graduate students.
He is credited with 23 patents for his work, for research ranging from the creation of new starter cultures to the development of different types of cheddar and cottage cheeses.