Re: Chemistry Question: Thawing Frozen Milk

hob wrote:

I can't speak from direct experience of personally freezing milk
However, from chemistry, theory says there should be a slight , but not
significant, difference in fat-containing milk, which depoends on the rate
of freezing-

1) There are two immisicible liquids in all but skim milks: fat-based and
water-based solutions.
   The water has dissolved sugars, etc.  The fat has dissolved vitamins,
etc.

2) Homogenized milk is a suspension of fat solids in water solution; the fat
is not dissolved in the milk.
    Homogenizing "breaks" the cold fat into small enough particles that they
don't float in the water solution  Think cold butter blasted into such tiny
particles that they remain as solids suspended in the water.

(since there is no apparent need to homogenize skim milk, is skim milk
homogenized?)

3) Dissolving compounds in a liquid lowers its freezing point, but as I
remember, adding non-dissolved solids in suspension does not.
  The dissolved compounds in the solution do not separate out. They freeze
evenly.
  (Think salt added to ice-water to make ice cream to lower the freezing
point,  and think frozen confections which freeze with the dissolved sugars
evenly distributed. )
This is so incorrect. Have you ever frozen anything in your life? Ice cubes with disolved oxygen? Lemonade? Beer? The water or the material with the highest freeze point separates and freezes first. The old trick of partially freezing hard cider to increase the alcohol content is another example.

Ice cream freezers put salt on solid ice, not water. You remind me of the guy in the federal express commercials. You don't get french benefits.

snip

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions, strategies or opinions.”
.