Hi Lactnetters,  I spoke with some co-workers who had a mysterious case of 
breast milk that would not freeze.  I know this was addressed before on 
Lactnet and I was able to get some input from a food scientist.  I thought I 
would pass it on.  Hope you are having a wonderful weekend,  Rachel

>From: "Rachel Wahl" <[log in to unmask]>
>To: <[log in to unmask]>
>Subject: Fwd: Freezing Milk
>Date: Sat, 09 Sep 2006 11:52:10 -0500
>
>Don, our Food Scientist, reports there could be several reasons that
>the milk was not freezing.
>--perhaps the milk is high in particulate matter, i.e. that it is rich
>in minerals, protien and lactose.  Fluids with high particulate matter
>content require lower temps in order to freeze.
>--perhaps, as someone suggested, the milk does have some alcohol in
>it.
>or
>--perhaps the milk is very high in fat which also would require a lower
>temperature in order to see freezing.  Compare frozed margarine to ice
>cubes.  The high fat margarine can be cut, but not ice.
>
>Some ideas to ponder.
>

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