Dairy Pasteurization for Rural Peru

Rensselaer Polytechnic Institute, 2009 - $16,000

Many families in rural Peru make yogurt and cheeses, but, due to a lack of pasteurization equipment and sanitation controls, they can’t legally sell their products in a larger market. Instead, they eat the food themselves or trade with neighbors. Building on prior work in the region and working closely with students from the Pontificia Universidad Catolica de Peru (PUCP), this E-Team is developing affordable and easy-to-use pasteurization equipment for rural families in Peru. The need for this project comes directly from the villagers themselves, having spoken with team members while implementing a Sustainable Vision-funded project to install green homes in rural Peru. The region of Cusco is the top tourist site in the country, but the villagers have no way of getting their products certified so they can be sold to tourists. The team’s gravity-fed pasteurizer will work by causing milk to flow from an upper pan through tubing submerged in a boiling water bath. The milk flowing through the tubing should reach the appropriate temperature to kill a sufficient number of bacteria. The team, consisting of students from RPI and PUCP, has been investigating the local market. With NCIIA funding they will develop and test a pasteurizer, make sure that dairy products made using the device can achieve certification, and work with microfinance organizations to make the device available for purchase.