Arthur Chester Dahlberg (1 January 1896 – May 5, 1964) was an American food scientist specializing in the dairy industry.
He worked at the Geneva Experiment Station in New York from 1921 until 1943, obtaining a PhD in 1929 from the University of Illinois.
[2] He was the United States Government delegate to the International Dairy Congress in Berlin, Germany in 1937.
In 1943 he was appointed Professor of Dairy Science at Cornell University, a post he held until his retirement in 1963.
His work at Cornell helped to improve the safety and shelf life of milk, and together with fellow professor Frank V. Kosikowski he developed the hot-pack process of making cream cheese, which stabilizes cream cheese to keep it from spoiling.