Story: Whitehead, Hugh Robinson

Hugh Whitehead

Hugh Whitehead

Bacteriologist Hugh Whitehead made a number of outstanding contributions to science, including the 1930s discovery that the sudden failure of acid development during cheese making was caused by virus-like particles known as bacteriophages, which selectively destroy bacteria. After initial scepticism, his research was taken up by the burgeoning New Zealand dairy industry.

Using this item

Private collection

This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.

How to cite this page:

P. S. Robertson. 'Whitehead, Hugh Robinson', Dictionary of New Zealand Biography, first published in 2000. Te Ara - the Encyclopedia of New Zealand, (accessed 18 October 2021)