Sheldon wrote:

>
>
> 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.
>
> Sheldon
>

I haven't found this to be true in practice. Any time I have used milk
that is partially frozen I found that that the liquid part was richer
and thicker and later when the remaining frozen part melted the milk was
thinner and weaker.