Guest guest Posted May 9, 2002 Report Share Posted May 9, 2002 Milk can be frozen for up to six months with some minimal quality changes in the thawed product. Milk is about 87% water, 3.25% fat and 8.25% nonfat milk solids. Milk is an example of an emulsion. When emulsions, such as milk are frozen, the emulsion tends to break (the water separates from the solids -- fat and nonfat). Therefore, the water in the milk rises to the top of the container and forms ice. When thawed, it is difficult to get the fat and nonfat milk solids back into an emulsion. Therefore, the flavor and appearance of the thawed is affected. It is best to use frozen milk in cooking or baking where this condition is acceptable. http://foodsafety.ifas.ufl.edu/nc/nc444.htm Quote Link to comment Share on other sites More sharing options...
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