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 Small-Scale Dairy Pasteurization

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CloversMum Posted - May 04 2014 : 4:56:02 PM
I just saw this brief article in the latest issue of ACRES, USA (May 2014), page 8. This might be a method best for both worlds?

The LiLi pasteurizer, Bob-White Systems' Low Input-Low Impact continuous-flow HTST pasteurizer, has passed rigorous inspections by the State of Vermont and received a favorable review from the Food & Drug Administration and is in full compliance with all pertinent regulations, including the Pasteurized Milk Ordinance (PMO). The machine is now approved for legal use in all 50 states, pending local routine inspections. The LiLi operates at such fine temperature tolerances that the milk is minimally processed and maintains its nutritional value and delicious, farm-fresh taste. "We pasteurize at between 163-165 degrees and hold that temperature consistently to within one degree," says Bob-White Systems founder, Steven Judge, one of the chief designers of the LiLi pasteurizer. For more information visit
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hudsonsinaf Posted - Jun 03 2014 : 5:30:19 PM
It really makes you question what we have done to our food and where our thinking, as a society, is sending us. I truly believe if we would stop trying to commercialize everything and looking at materialism and money as a "god," and go back to the way our ancestors did things, and we were created, we would be so much better off!
maryjane Posted - Jun 03 2014 : 06:35:31 AM
And then to complicate things further, she might be reacting to non-organic GMO grains, if that's what they're feeding their cows. It's a lot to wade through.

I had a couple here last year who'd left their family milk cow with me for several months in an attempt to get her pregnant with one of my bulls (AI wasn't working--she was an older cow). They had several children who had learned how to milk her and they were missing the milk. The woman said she'd had a hard time drinking any other milk. They'd located a couple of raw milk producers but the minute she drank the milk, she got stomach cramps. Not so with their own cow. I brought her out a cold glass of my fresh milk. At the time I was milking Maizy who is A1A2. Also the milk had been thermized earlier that morning. She had no reaction to it and so there was some discussion about whether or not I'd be willing to sell Maizy but I wasn't. I just can't see my way through all the anecdotal info coming my way about allergic reactions and I'm a person who loves solving these kinds of mysteries! Frustrating. There are just so many variables to consider. But so far, everyone who drinks the milk from us is able to process it just fine.

Here's another anecdotal story. When I quit milking any of my cows for a couple of months last winter, we all switched to Organic Valley non-homogenized, pasteurized, grass-fed milk that we purchased at our local co-op. But one of my granddaughters (age 3) slowly quit drinking/wanting milk when we switched. When my cow, Maizy, had her baby Feb. 25, I was able to provide my family with milk again. Adria started drinking milk again and loving it/asking for it again! Maybe it's the love:)
hudsonsinaf Posted - Jun 03 2014 : 05:43:53 AM
She can only have raw grass-fed jersey milk. I guess if it is grain fed it does something to the protein as well!?!? Thankfully it is legal to sell raw milk down here, so she is able to get it, though the one farm that sells their milk down here supplements with grain in the winter, so once they start that, they send her a message letting her know not to buy it at that point. I am pretty sure their farm is located in NC.
CloversMum Posted - Jun 02 2014 : 10:29:10 PM
Just curious, can your friend drink raw cow milk from other breeds of cows? Or can your friend only tolerate Jersey raw milk, along with the raw goat milk. We drink our goats' milk and I have been getting some Jersey milk as well (our Jersey at home is still just a babe). I have to say, I love the Jersey cream in my morning coffee! :-)
maryjane Posted - Jun 02 2014 : 10:22:30 AM
Hopefully, your friend can continue to find what works for her. Some people claim the difference is the A2 vs. A1 milk. I love all the options that are becoming available as small producers/farms begin to dot our landscape again. Your own backyard cow is the best of all worlds!

hudsonsinaf Posted - Jun 02 2014 : 05:54:11 AM
There is a local farm that sells low heat pasteurized milk - not sure if he uses this specific type of equipment or not. Interestingly, though, a friend of ours, who cannot drink milk unless it is goat or raw jersey cow milk, still cannot drink their milk. Apparently even the low heat alters the milk's protein just enough that is is unable to digest it. I know there are others who also cannot drink conventional milk but can drink this farmer's, but for whatever reason, my one friend cannot.
CloversMum Posted - May 05 2014 : 10:18:58 PM
Yes, it is a huge investment...I wonder if the price will come down in time? Definitely would need to be in the business of selling milk with this unit....not for the average homesteader.
maryjane Posted - May 04 2014 : 8:12:12 PM
I really love the idea of the LiLi. It's a huge investment however, so you'd need to be serious about selling milk year-round from several different cows to justify it. But I do think he's on the right track. Small scale dairies are a good thing and Vermont leads the way in that endeavor.