Bob-White Systems Launches The Low Impact Pasteurizer: Low Impact Will Have A Huge Impact On The Micro Dairy Industry

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.

SOURCE: The Bob-White Systems