Salt content? Is it possible we have a natural variation in salts
produced in our milk, even through the course of a pumping session?
It might be interesting to experiment with the milk: if mixed with
several freezing-doses (preferably from the same pumping session),
will it then freeze (is there something 'dominantly' "infective"
about the non-freezing milk or is it "dilutional"?) Any chance such
a salts-fluctuation could be related to mom's hydration? It's
conceivable the issue reflects some underlying medical condition in
mom and could be of some use to cess out? Someone with a
spectrometer of some sort -- not sure how or what would be tested for
molecularly. Also - is it in different bottles that it sometimes
freezes and sometimes doesn't? Mark the bottle/s with non-freezing
samples. If some salt (e.g.) were leaching from a specific bottle
that would be terribly important to know. Or as simple as a relative
hot-spot in the freezer; presumably you've tried just moving the
offending sample?
Interesting!
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