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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“Until today the Low Impact Pasteurizer (LIP) was a sort of mythical machine that I only knew about on paper. As I do the bookkeeping, I am familiar with all the costs, parts, pieces, and time that have gone into the LIP. But it in no way prepared me for how amazing this invention is.

I went up to the barn and Leslie Mann (Bob-White Systems Product Design Specialist) did a great job at explaining all of the components and what exactly they do. Then she handed me the directions and I was on my own to run the LIP for the first time.

This was my first time seeing the completed LIP, let alone having anything to do with running it. I was nervous about having absolutely no farming/dairy experience, and now being responsible for running a pasteurizer. My fears were quickly displaced by excitement. I pasteurized 17 gallons of milk and it was so easy and cool.

I just followed the step-by-step instructions and in about an hour I had the finished product – delicious farm fresh milk. Trust me when I say if I can do this anyone can.”

Interested in learning more about the Low Impact Pasteurizer and the future of micro dairies? Contact Kate or Steve Judge at 802-763-2777.

We have been developing our Low Impact Farmstead Pasteurizer (LIP) for six years now. It started out as a collection of odd pieces of equipment on a wooden table. We built the next prototype on a used restaurant cart. It worked well but it took an army to run it and we had to clean everything by hand. A couple of years later the unit was sitting proud on a stainless steel frame. It still worked well, and it still took an army to run, but it had its own automatic cleaning system.

We were making progress, but we couldn’t rest yet. We had to make it even better. It needed to be fail safe and completely user friendly.

On Friday morning, November 4th I pasteurized 14 gallons of milk with our new LIP at our research dairy facility in Royalton, Vermont. It is the final prototype of the LIP that we plan to bring to market once we receive the necessary approvals to do so. I am pleased to say that our LIP works flawlessly and is very easy to operate.

I simply pushed the green start button and it went into the test mode to make sure that all the components and valves were working properly. Everything was documented on the LIP’s chart recorder. When the test phase was done, I switched the knob to sanitize and pushed the green start button again to sanitize the system with hot water. A few minutes later that phase was done and I was ready to pasteurize milk at one gallon per minute. Fourteen minutes later all the milk was pasteurized. It had gently exited the LIP at a cool 65 degrees F and was sitting in the cooler where it was quickly chilled to 40 degrees F.

To complete the run, I rinsed our LIP with cool clean water, hooked it up to the automatic washing system, turned the knob to wash and pushed the green start button for the final phase. The entire process from test mode to cleaning took about one hour. No fuss, no muss.

We’ve come a long way since our humble beginnings, and we can’t wait to start selling our Low Impact Pasteurizers. Just a few more tests and a couple of tweaks to go and it will be ready to start shipping first quarter of 2012.

Anyone interested in placing a pre-order or inquiring about costs and shipping dates is encouraged to contact Steve Judge at 802-763-2777. For media and press enquiries, contact Kate Pierson at 802-763-2777 or pierson.bws@gmail.com

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.

###

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.

On August 22nd, Rural Vermont a community of family farmers, neighbors and citizens committed to supporting and cultivating a vital and healthy rural economy and community, came to South Royalton, Vermont to hold one of their Cow to Consumer workshops. Bob-White Systems, a micro dairy and cheese making equipment supplier, hosted the event at the company’s dairy barn where a tour of the facility and its equipment was given. The beautiful summer weather provided a great outdoor setting for Rural Vermont’s, Shelby Girard and Robb Kidd to talk about the regulations regarding the operation of a raw milk dairy and the sale of raw milk.

Bob-White Systems’ manager, Steven Judge spoke of the benefits of micro dairies and how their small scale, efficiency, and profitability can provide farmers a supplemental income that compliments their lifestyle. Micro dairies are a farm generally consisting of 10 or less cows or the equivalent of sheep, goats, etc. The guests of the workshop also received tips regarding livestock management, equipment function, and building a micro dairy from the ground up.

The staff of Bob-White Systems always enjoys working with and learning from the folks at Rural Vermont  We look forward to strengthening that relationship  in the future by promoting and facilitating the local production of safe and delicious farm-fresh milk.  Thank you Rural Vermont!

Equipment at Bob-White Systems

Bob-White Systems still proudly offers the same high quality personal customer service that we always have.  Customers with questions, concerns or simply seeking advice can call or stop in our office and store at 228 Chelsea Street in South Royalton, VT  802-763-2777.  We even offer milking lessons at our four cow micro dairy in Royalton Village.

“Bringing the cows back home.”

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.

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.

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 was founded in 2006 in order to supply the growing number of Micro Dairies across the US with dairy and milk handling equipment appropriately scaled for small herd dairies, be they cow, goat or sheep dairies. When we built our own Micro Dairy in 2006 it was like trying to build a row boat out of battleship parts. Most of the milking and milk handling equipment available then was scaled for large commercial dairy farms milking 100 plus cows. Since then we have been designing, building and sourcing equipment scaled for Micro Dairies.

But the size of the equipment wasn’t the only frustration we encountered. Most of the state and federal regulations pertaining to the production and sale of milk and dairy products are designed for large automated dairy processing facilities that handle thousands of gallons of milk per day. Trying to comply with those regulations on a Micro Dairy can be extremely frustrating and cost prohibitive. And frankly they can also be nonsensical.

We gleefully decided to throw the rule book out the window when we built the Bob-White System’s Micro Dairy. By doing so we were able to build a facility that and is efficient, safe and makes sense. Because we built our dairy primarily as a research and demonstration facility selling milk the milk produced there was less important than having the ability to experiment with its design and procedures. For example, because 1. we milk with a pipeline we don’t have to enter the milk storage and processing room until the milking has been completed and we have been able to wash up and change our clothes and boots and 2. our wash vat and pipeline CIP system is located in its own small room and not in the milk storage and processing room, we decided to place both our raw and finished (pasteurized) bulk tanks in the same room. Doing so makes a whole lot of sense because we can easily monitor both tanks as we run our pasteurizer. Unfortunately, right now, that configuration isn’t legal.

We also do a lot of research and experimentation regarding the management of the cow side of the facility. Cow comfort is extremely important to us. We are constantly experimenting with the configuration of the manger, the height of of the cubs in front of the cows, placement of the neck rail, height of the water bowls etc etc. Because pouring and ripping out concrete over and over again isn’t practical we use wood in some of our experiments. Wood is not allowed for mangers or curbs.

Ease of operation is also very important. We are always exploring ways to minimize the time and resources required to operate our Micro Dairy. The only thing that stays constant in our barn is the wonderful care we give our cows. We have been milking in our barn for nearly six years now without a single cow injury (knock on wood, which we have!) including stepped on teats and swollen hock joints or even one case of mastitis. Our cows live a great life and love their barn and our little farm. That’s what Micro Dairies are all about.

Please keep this in mind when you watch the Youtube videos that shows how our system works. The Bob-White System and dairy barn is a “what if the world made sense” facility. It’s not far from being legal but as regulations stand today you probably won’t be able to build a Micro Dairy exactly like ours if you want it “approved”. But we can tell you how to design and build one that can be. Give us a call or send us an email.

Thanks and Happy Spring!