Wow, this link is even more interesting (because more clear?)
http://www.dairyscience.info/index.php/ice-cream/228-ice-cream-hardness.html
and presents the freezing point depression (FDP) of different kind of
sweeteners and of sodium.

An idea: sodium have FDP power much greater than sugar (see link).
We know that colostrum, involution milk, milk during engorgement or
inflammation and mastitis milk have a higher percentage of sodium (have you
ever tested milk in one of these conditions? it is definitely salty).
Could it be that the non freezing milk was for some reason containing a
higher than average % of sodium for an inflammation or a similar reason?
perhaps combined with other factors that contributed further to the
depression of the freezing point?

Have any of you tasted the unfreezing milk?

We definitely need a ice-cream maker chemist!

Warmly,
Micaela






On Fri, Jan 3, 2014 at 9:58 PM, Micaela Notarangelo <[log in to unmask]>wrote:

> I have no answers - I am trying to think about ice-cream making, and what
> I know is that besides alcohol, sugar is the next thing that bothers
> freezing. If you put a lot of sugar in the mix it is more difficult for it
> to freeze. And some kind of sweetener, like corn syrup and lactose, lower
> the freezing point further.
> I am not saying that the not-freezing milk was containing corn syrup! but
> that perhaps, to find the answer we should be able to verify some of the
> chemical characteristic of the milk.
>
> Here some explanation of the phenomenon (freezing point depression)
>
> http://www.all-science-fair-projects.com/print_project_1151_38
>
>
> From this rather detailed book (unfortunately not completely available) I
> gather that together with milk salts (?), lactose is a very important
> component of freezing point depression in ice-creams, and if I understand
> correctly, its interaction with proteins - especially whey - increases the
> complexity of the the freezing point determination
>
> http://books.google.it/books?id=hz9U9nzy-rQC&pg=PA72&lpg=PA72&dq=lactose+freezing+point+depression&source=bl&ots=8qChGxt9aH&sig=Vd6TOEj_cacPZm6aYHwYzPH0lw8&hl=it&sa=X&ei=kR_HUtaCK8fMywPQ-oDgAg&ved=0CDIQ6AEwAA#v=onepage&q=lactose%20freezing%20point%20depression&f=false
>
> I have no answers, and I think that something must be very peculiar in the
> non freezing milk, but I suppose we could probably get some good hint from
> a chemist with knowledge of ice-cream making!
> And to solve the mystery, probably some good chemical lab analysis could
> help a lot.
>
> Warmly (even though speaking of cold ice-creams),
> Micaela
> Italy
>
>
>
> On Fri, Jan 3, 2014 at 9:05 PM, Watson, Leanna <[log in to unmask]>wrote:
>
>> This topic seems to come up every once in a while on LACTNET, and no one
>> seems to have any answers.  The usual suspects of alcohol or especially
>> high fat or sodium content, or a defective freezer are brought up, but then
>> everyone shrugs and goes on to the next subject.
>>
>> This is especially interesting to me because it happened to me personally
>> on several occasions while my son was in a PICU long term following heart
>> surgery and significant complications.  There was a huge walk in breastmilk
>> freezer (they had a 75 bed NICU)and I was pumping 8x/24 hours, obtaining
>> 8-12 oz at each session.  I was freezing lots and lots of milk (much of it
>> ended up at the Georgetown Milk Bank in Washington DC!).   I was fastidious
>> about sanitation, and did not drink alcohol at all.  I would have milk not
>> freeze, despite being in the freezer for 48 hours.  The milk pumped at the
>> session prior to, and after, the non-freezing milk froze fine.  The
>> non-freezing milk was very cold, but not frozen.  Eventually it would
>> freeze, after 48-72 hours.  There is even a 15 year old LACTNET post from
>> the hospital IBCLC about my case, and there was substantial suspicion that
>> I was drinking, but not disclosing it.  (That was not the case.)  I was
>> encouraged by the physicians to dump this milk out of an abundance of
>> precaution, especially with a very compromised baby, which I did while he
>> was ill.  However, when he was out of PICU I fed it to him without concern.
>>
>> I would implore those interested in research to PLEASE explore this
>> topic.  It happens often enough that the subject finds its way to LACTNET
>> on a semi-regular basis.  Clearly there are much more instances of it
>> happening in "the wild" than are brought up to IBCLCs, much less on
>> LACTNET.  There is still so much we don't know about lactation and
>> breastmilk and this is one of those things!!   My professional opinion now
>> is that I would advise the mother to continue to use this milk, as I
>> believe even unusually appearing/behaving breastmilk is safe and normal
>> unless and until proven otherwise.
>>
>> Leanna Moore Watson, BS, IBCLC, RLC
>> International Board Certified Lactation Consultant
>>
>>
>>
>>
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>
>

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