Sheldon wrote:
> Mr Libido Incognito wrote:
>
>>Nancy Young wrote on 10 Aug 2005 in rec.food.cooking
>>
>>
>>>"Bob Simon" > wrote
>>>
>>>
>>>>I asked about this because this morning I drank a glass of the
>>>>melted milk and noticed that the top of the frozen block remaining
>>>>was not opaque white. Instead, it appeared to be somewhat
>>>>transparent. I'm not saying you're wrong, Sheldon, but I wonder
>>>>if the frozen block might actually be more water than the melted
>>>>milk.
>>>
>>>In the past, when people have asked about freezing milk, inevitably
>>>the answer is 'shake it once it's thawed' ... I'd give it time, then
>>>shake it up, if I were you.
>>>
>>>nancy
>>>
>>>
>>>
>>
>>The butter fat and the milk solids seperate from the water. So it is
>>kinda important to defrost the whole container of milk and shake it well
>>before drinking.
>
>
> The components of frozen homogenized milk to not change proportion from
> the yet frozen portion upon thawing (for all intents adn purposes of
> culinary use milk freezes and thaws at a constant rate), any separation
> occuring is insignificant and can easily be remedied by a few shakes.
> The yet frozen portion will contain precisely the same proportion of
> components as from before the milk was initially frozen... it is NOT
> necessary to thaw the entire container before using... in fact it is
> wiser to use frozen milk while still thawing as the frozen portion
> remains fresher longer, definitely do NOT permit the entire container
> to thaw on the countertop, at the most allow only half to thaw without
> benefit of refrigeration unless you will be using it all at the moment.

This isn't true. Milk is a complex mixture of water-based liquids,
solids, fats, sugars and other chemicals. They each freeze or solidify
at different rates. If you take a quart of milk and freeze it and then
saw it in half, you will see distinct freeze zones. With more water at
the periphery and more solids in the center. Same as freeze-distilling
alcoholic ferments. There will be migration of various components to
different strata in from the edges.

Freezing hardens fats and makes jagged water crystals that tear the
phospholipid layer around the fat globules. The membrane material ends
up free-floating in the milk and it's cooking and fermenting properties
will have been damaged. Freezing also disrupts protein particles which
will clump when thawed. Lactose crystals can also form. It's very
different than fresh milk. Drink some side by side and the thawed milk
will have a different mouthfeel and should be slightly sweeter.

Pastorio