Cutting Edge Technology from the Micro Dairy Industry Leader

South Royalton, VT – The Bob-White Systems Low Impact Pasteurizer (LIP) is a new and revolutionary development in micro dairy and farmstead dairy equipment. The LIP is an advanced and affordable system specifically designed to give small-scale dairies the option of offering safe and delicious pasteurized farm fresh milk directly to their customers.

Advanced dairy technology on a human scale

As the only purpose-built system made specifically for Farmstead, Micro and Homestead Dairies, the Low Impact Pasteurizer was designed from the ground up to give small-scale dairies maximum benefits. Commercial units are not scalable or feasible for micro dairy operations, plus they over process milk in a way that damages the final product. Vat pasteurizers are labor-intensive and require constant attendance and monitoring. The LIP system completely automates most of the pasteurization process, a huge labor and time-saving advantage for farmers compared to vat pasteurization. User interaction with the simple, intuitive interface is minimal, and it incorporates self-cleaning technology that virtually eliminates time-consuming clean up, freeing farmers to do more important things.

According to Steve Judge, President of Bob-White Systems, “Our goal was to develop high- temperature short-time (HTST) technology that’s scaled to four-to-ten cows. The Low Impact Pasteurizer is the result of many thousands of hours of research, development and onsite testing under actual micro dairy conditions. We’ve put six years and over a million dollars into developing an affordable system that eliminates the price barrier to entry and gives small dairy operations the choice of offering pasteurized milk to their local communities.”

Pasteurizing milk, preserving taste

Meeting all standards for safe, effective pasteurization, the Bob-White Systems LIP works by heating every particle of milk to a minimum of 161 degrees and holding it continuously at that temperature for a minimum of 15 seconds. The hot milk then heats the incoming cold milk as it passes through an exchanger on its way to being rapidly cooled back down to 60° F, flowing at one gallon per minute into a small bulk tank, where it is further cooled and stored. States Mr. Judge, “The key to the LIP system is in treating the milk gently. By developing a unit that completely pasteurizes at a slower pace but cools milk rapidly, the LIP ensures the integrity of the farm-fresh milk is not compromised. In terms of taste, it’s as close as you can get to milk straight from the cow and it’s completely safe.”

The Low Impact Pasteurizer system does not homogenize, separate or standardize milk the way commercial units do, safeguarding its nutritional value and delicious farm fresh flavor. And just as important, the system preserves the texture resulting in a product that is ideal for selling directly to consumers or for use in making the highest-quality cheeses, yogurts or other value-added dairy products.

Bringing the Cows Back Home

The patent-pending LIP system is the first pasteurizer that makes it truly possible for small, micro and family farms to offer local customers pasteurized milk. The LIP system gives farmers access to another income stream, especially in those parts of the country that don’t allow raw milk sales. With increasing interest in small scale farming, the LIP is set to reestablish the link between farmers and their customers.

Adds Mr. Judge, “Suddenly, the concept of locally produced, pasteurized safe and delicious farm fresh milk is a reality because with the LIP, now every town, every village can support a microdairy.”

Obviously, the Bob-White Systems Low Impact Pasteurizer is poised to have a huge impact on the future of dairy.

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About Bob-White Systems

Bob-White Systems provides micro dairy and cheese making supplies, equipment, and support for the farmstead, homestead, and small-scale production of local and farm fresh milk and cheese. Located in South Royalton, Vermont, Bob-White Systems is committed to making it possible for every small or rural community to enjoy safe, fresh, and delicious milk produced by local, micro dairy farms.  By designing, equipping, and helping to manage small micro dairy operations, Bob-White Systems reduces dairy start-up and operating costs, helps farmers enjoy more profits, and enables communities to produce and purchase their own local milk. More information is available at bobwhitesystems.com.

Twitter: @FarmsteadDairy       Facebook: Bob-White Systems, Inc.

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South Royalton, VT – Steven Judge, President of Bob-White Systems – the Vermont farmstead cheese and micro diary supply and equipment company, announces the following new hires:

Kate Pierson has been named the full time Office Manager at the Bob-White Systems South Royalton Storefront responsible for managing the office and sales of micro dairy and cheese making supplies and equipment. Pierson was previously an event coordinator at the Three Stallion Inn in Randolph. She resides in Royalton.

Simon Leavitt has been named Design Engineer and will be responsible for designing and testing micro dairy milk handling and processing equipment as Bob-White Systems nears completion of their revolutionary low impact milk pasteurization equipment. Leavitt was previously with ReKnew Energy Systems as a solar engineer and site installer. He resides in Royalton.

Bob-White Systems is bringing the cows back home by creating the technology, manufacturing the equipment, and generating the knowledge for the local, farmstead, and homestead production of pure, farm fresh milk.  Located in South Royalton, Vermont, Bob-White Systems is committed to making it possible for every small or rural community to enjoy safe, fresh, and delicious milk produced by local, micro dairy farms.  By designing, equipping, and helping to manage small micro dairy operations, Bob-White Systems reduces dairy start-up and operating costs, helps farmers enjoy more profits, and enables communities to produce and purchase their own local milk.  Bob-White Systems recently introduced a hand-selected line of cheese making supplies and equipment to facilitate farmstead and homestead cheese making as a critical component of efficient and diverse small-scale dairies.  More information is available at www.bobwhitesystems.com.

The night of May 27th brought a festive evening to the small town of South Royalton, Vermont as Bob-White Systems hosted their quarterly “Cheese Night”. Cheeses from France, Spain, Germany courtesy of the esteemed Formaggio Kitchen were presented with local flair alongside some of Vermont’s best farmstead cheeses, filling the room with their pungent aromas. People traveled from all over Vermont, New Hampshire and Massachusetts to taste local to worldly cheeses and to hear guest speaker, Edward Behr, founder/editor of The Art of Eating Magazine and author of The Artful Eater. Behr offered insightful education on the history and evolution of small dairies in America and Europe. He brought to attention the perspective of successes in small, farmstead cheese making and shared his observations in the defining factor in farmstead cheese success is all in the taste. Behr believes strongly in the demand for micro dairy farms to grow as people pay more attention to quality, not quantity and encouraged the crowd to be ambassadors and encourage others to become more appreciative of the taste and quality of local products. The night ended with thanks and appreciation to dedicated Bob-White customers, new friends made, and all those that made another Bob-White Systems’ Farmstead Cheese Night a possibility.

Bob-White Systems provides micro dairy equipment, cheese making supplies, and support for the farmstead, homestead, and small-scale production of local and farm fresh milk and cheese.

South Royalton, VT – Ed Behr, Editor of The Art of Eating and author of The Artful Eater will be speaking on the relationship between old-world and traditional farming practices and modern day micro dairies and their impact on local farmstead milk and cheese production at the quarterly Bob-White Systems’ Cheese Night. The Cheese Night will be held at the Bob-White Systems farmstead dairy store on the Town Green in South Royalton on Friday, May 27th at 5:30 PM.

Vermont cheese samples from the following local producers will include fresh ripened goat cheese from The Lazy Lady Farm in Westfield, VT, Camembert from Blythedale Farm in Corinth, VT, and Raclette from Spring Brook Farms in Reading, VT. The esteemed Formaggio Kitchen in Cambridge, MA will provide an around-the-world selection of unique farmstead cheeses. Bob-White Systems’ staff will be on-hand to discuss home and micro dairy cheese making and equipment.

Behr is a leading writer and speaker in the Slow Food Movement. In addition to The Art of Eating and The Artful Eater, he has been featured in publications ranging from The New York Times and The Atlantic to Forbes and The Financial Times. He currently writes and publishes from Vermont’s Northeast Kingdom and recently taught at the University of Vermont.

Bob-White Systems is bringing the cows back home by creating the technology, manufacturing the equipment, and generating the knowledge for the local, farmstead, and homestead production of pure, farm fresh milk. Located in South Royalton, Vermont, Bob-White Systems is committed to making it possible for every small or rural community to enjoy safe, fresh, and delicious milk produced by local, micro dairy farms. By designing, equipping, and helping to manage small micro dairy operations, Bob-White Systems reduces dairy start-up and operating costs, helps farmers enjoy more profits, and enables communities to produce and purchase their own local milk. Bob-White Systems recently introduced a hand-selected line of cheese making supplies and equipment to facilitate farmstead and homestead cheese making as a critical component of efficient and diverse small-scale dairies. More information is available at www.bobwhitesystems.com.

This is a FREE event, please come and join us!

Bob-White Systems President and Owner, Steven Judge, was interviewed this week by Anne Saxelby, host of Cutting the Curd on the Heritage Radio Network. Anne Saxelby is the proprietor of Saxelby Cheesemongers, New York’s first cheese shop devoted exclusively to American farmstead cheese. She hosts Cutting the Curd every Monday at 4:30.

Bob-White Systems provides micro dairy and cheese making supplies, equipment, and support for the farmstead, homestead, and small-scale production of local and farm fresh milk and cheese.

And just who is Bob White? The North American Bobwhite Quail who has fled his native hedge and fencerow pastures as large scale agriculture forced him to move to the woods (where he gets eaten by his non-natural predators) or gets sick from the imported non-native grasses. In Vermont the Bobwhite is making a comeback due to the rise of smaller, localized farmsteads with ample hedgerows and groves separating fields.

Listen to Bob-White Systems on Cutting the Curd here!

Just a few small towns away from Vermont’s micro dairy equipment innovator and home cheese making supplier, is home of the Dowdy Corners Cookbook Club. Just as Bob-White Systems is a real place on the Town Green of South Royalton, Vermont, Dowdy Corners is a real place where local foods are grown and communities gather in Randolph, Vermont. The Dowdy Corners Cookbook Club invites members to choose a cookbook of the month, make recipes from it and at the end of the month get together to share their favorite dishes.

Recently, members have been showing interest in hand making some of the recipe cheeses – who wouldn’t with local cheese and micro dairies on the rise? Dowdy Corners Cookbook Club founder, Holly Jennings, set to task to create, test, and share her own home cheese making recipes. Below we share links to Holly’s recipes for feta, ricotta, and queso fresco as well as a cheese making tip of our own.

As for cheese making supplies and equipment offered at Bob-White Systems – we have one spectacular line of cheese ladles for scooping curd which could help in all of these recipes and have noted a few other supplies below.

Dowdy Corners Feta Cheese Recipe
Bob-White Tip: Try mixing a little whey in with the brine which may enhance flavor and texture qualities.
Our cheese supplies include Aroma B or Feta A/Feta B Series, Lipase Powder, Calcium Chloride, Rennet (Veal/Vegetarian), and Cheese Salt.

Dowdy Corners Ricotta Cheese Recipe
Bob-White Tip: It is fun to make ricotta by reheating whey left over from other cheese making and it is best to collect every particle when ladling/spooning curds for the creamiest, softest, and moisture rich cheese. It is also best to skim the ricotta out of the milk and into a cheesecloth-lined strainer instead of just pouring milk directly.
Our cheese supplies include Citric Acid and Cheese Salt.

Dowdy Corners Queso Fresco:
Bob-White Tip: A great home cheese maker starter cheese as it is pretty easy to make. Try acidifying with lemon juice for a little citrus punch!
Our cheese supplies include Citric Acid and Cheese Salt.

South Royalton, VT – Bob-White Systems – the Vermont farmstead cheese and micro dairy equipment and supply company, is expanding and announces the lease of a 2000 square foot facility in Royalton, Vermont. Bob-White Systems North, located on Waterman Road, just off Exit 3 off I-89, is the new location for research, product development, engineering, and manufacturing of the Bob-White Systems Low Impact Pasteurization (LIP) System which will bring gentle milk pasteurization direct to micro dairy farms. The new facility will also be the location for further product innovations for micro dairy farmers and farmstead cheese makers.

Established in 2006, Bob-White Systems provides micro dairy and cheese making supplies, equipment, support, and innovations for the farmstead, homestead, and small-scale production of local and farm fresh milk and cheese. The Bob-White Systems storefront and offices are located on the town green in South Royalton, next to the South Royalton Co-Op. President, Steven Judge, also operates a micro dairy farm in Royalton which serves as the company’s micro dairy applied research location where the LIP System operates and micro dairy design and best practices are honed.

Recent staff growth and product expansions have resulted in the existing South Royalton Storefront space unable to support engineering and manufacturing components necessary to meet the demands of the growing micro dairy industry in Vermont and beyond. Bob-White System’s customers reach throughout New England with strong loyalty in Pennsylvania, the MidWest, and as far as California, Texas, the United Kingdom, and even Australia. The company’s website – www.bobwhitesystems.com and the customer service team serve these customers and e-commerce developments are in place to further support small scale milk producers, home cheese makers, and farmstead dairy farmers.

Bob-White Systems North is being leased from Lucky’s Trailer Sales and is the first company to fill the space Applied Research vacated in 2008.

Bob-White Systems provides micro dairy and cheese making supplies, equipment, and support for the farmstead, homestead, and small-scale production of local and farm fresh milk and cheese.

Operating a micro dairy farm is a part time job which can generate a significant part time income. As Steve Judge of Bob-White Systems says, “You can’t make a living, but you can make money.” How?

An average micro dairy farm of four pasture grazing and relaxed cows can easily produce 20 gallons of milk a day – enough to supply 60 average families. Many Vermont raw milk producers sell their farm fresh milk between $6 – $8 per gallon. To average, if a micro dairy farmer can sell milk at $7, they can turn a profit of $3.60 per gallon. Approximately half of this revenue would go towards production costs while the other half could make an estimated $20,000 annual income.

Steve Judge, who milks four cows at his micro dairy on a Royalton, Vermont hillside, also runs the farmstead dairy and cheese making supply and equipment company, Bob-White Systems. When asked how many hours a day it takes to operate a micro dairy farm, Steve replies, “One to two hours a day! I milk my cows using the Low Impact Pasteurization (LIP) system Bob-White Systems has created as my micro dairy farm also acts as our research facility. I milk them around 7:00 am and am in the office at 8:30. I leave by 5:00 pm and milk them when I get home. I also average an additional two to four hours on weekends for basic barn maintenance and checking in with my cows.” In Steve’s case, the time affords him to operate the company committed to bringing small-scale milk pasteurizers to market so micro dairy farmers can offer customers options – raw milk or farm fresh milk pasteurized direct on the farm.

Other micro dairy farmers may be more inclined to explore diversification on the farm or other means of developing income such as running a CSA. The amount of time to manage a micro dairy farm averages 16 hours per week which creates the opportunity for a micro dairy farmer to explore other products that compliment and enhance farmstead incomes such as produce, meat, poultry, composting, cheese production, and so forth. Micro dairy farms work because they must limit production to match demand, eliminating over production and waste through a reverse economies-of-scale milk production model.

While raw milk is currently viable in Vermont, micro dairy farmers should have the option to offer their customers the choice of both raw and on-the-farm pasteurized milk. This would, without question, expand the potential market for farm fresh milk, increase the role of micro dairy farming in the Vermont agriculture renaissance, and benefit income opportunities for micro dairy farmers and the communities in which they, and their cows, live.

This is how you bring the cows back home.

Last week, Bob-White System’s Founder and President, Steven Judge, chatted with Equal Time Radio Host, Carl Etnier about the future of micro dairy farming in Vermont as one solution to the dairy crisis.

Click HERE to listen to the interview online.

Equal Time is aired on WDEV – Radio Vermont out of Waterbury on Mondays at 1 pm.

Steve and Bob-White System’s Engineer, John McHugh, will be presenting on micro dairy farming equipment and concepts Saturday, April 2, 2011 at the Northeast Kingdom Farm & Food Summit being held from 9 am – 4 pm at Lyndon State College in Lyndonville, Vermont. Registration is FREE and can be done online at http://nekfarmandfood.eventbrite.com/.

And, save the date for Bob-White Systems Farmstead Cheese Equipment and Tasting Night Friday, May 20, 2011!

Vermont’s agricultural future as it pertains to dairy farming depends upon its ability to adjust to changing market realities and practice sustainable environmental management practices. Micro dairy farming offers one viable solution to producing farm fresh milk for local markets. Milk sold directly from the farm can limit production to match demand while, at the same time, allow micro dairy farmers to capture the full value of their milk.

An average micro dairy farm of four pasture grazing and relaxed cows can easily produce 20 gallons of milk a day – enough to supply 60 average families (or 180 people within a typical Vermont neighborhood community). 1000 micro dairy farms located throughout the Vermont landscape would each produce 6000 gallons of local milk per year for the communities where the cows actually live. Farmers selling milk directly from their farms at $7 per gallon will generate $42,000,000 in gross sales for the state. Approximately half of this revenue would go towards production costs while the other half could make an estimated $20,000 annual income. Managing a four cow micro dairy farm does not provide a full time income; however, it is also not a full time job. The amount of time required averages 16 hours per week which creates the opportunity for a micro dairy farmer to explore other products that compliment farmstead success such as produce, meat, poultry, composting, cheese production, and so forth.

In regards to Vermont’s environmental future, micro dairy farming does not involve significant levels of noise, pollution, or manure run-off. In addition, cows can be grass-fed, pasture-raised, and stress free which can result in longer, more productive lives. The average life span of a commercial dairy cow is 4.5 years, with only 2.5 being productive years. A humanely cared for cow on a micro dairy farm with proper access to sunlight, fresh air, and real grass and not being stressed for maximum milk production can live and produce milk up to three times more than a commercial cow.

Micro dairy farming is not the only solution in Vermont’s dairy industry future, but it is one that should not be ignored. If commercial dairy farmers who ship milk to wholesale markets are being paid approximately $1.67 per gallon of milk (compared to the suggested $7) and production costs can routinely run $1.90 per gallon, commercial dairy farmers can and do lose $.23 or more per gallon which is just bad for business! If, however, a micro dairy farmer can sell milk at $7, turning a profit of $3.60 per gallon as a part time job, the time is afforded to explore diversification on the farm or other means of developing income such as running a CSA.

While raw milk is currently viable in Vermont, micro dairy farmers should have the option to offer their customers the choice of raw and on-the-farm pasteurized milk. This would, without question, expand the potential market for farm fresh milk and increase the role of micro dairy farming in the Vermont agriculture renaissance. Rooted in the growing concern of where and how food is produced, the strengths in the buy local movement, our strong farmers markets, and farm-to-plate initiatives are programs and organizations such as Sterling College’s Sustainable Agricultural Program, Hardwick’s Center for an Agricultural Economy, Rural Vermont, and the Vermont Fresh Network.

It is time for local milk to fully join the renaissance and Vermont company, Bob-White Systems – the inventors and manufacturers of small-scale pasteurizers for farm direct milk pasteurization and affordable micro dairy equipment – are working around the clock to try to bring on-the-farm pasteurization solutions to market. Let’s keep Vermont’s working landscape a working one!

Written by Rachel Carter, Bob-White System’s Marketing Director.