plutosgirl
03-28-05, 09:57 AM
Q and A from Charlotte Observer......
Freezing milk a safe storage method
Q. I balk at paying almost as much (well, maybe half) for a quart of milk than I do for a gallon. I have a lot of freezer space and have been freezing the milk in quart mason jars, being very careful to leave at least 2 inches of space at the top between the milk and the lid. This is very important to allow room for expansion of the liquid as it freezes. Does freezing and then thawing the milk slowly in the refrigerator affect the quality or safety of the milk?
Freezing is a safe and acceptable way to store milk. Changes in nutritional value are negligible, but there may be a few minor changes in the way the milk appears and tastes. The freezing process can cause a breakdown in the homogenization, which is the process that distributes the milk fat evenly throughout the milk. Of course, this will not be an issue with nonfat milk. With other types, however, an occasional drop of fat may be seen floating around. Give the milk a good shake before drinking.
The taste and appearance changes depend on the speed at which the milk is frozen; slight changes in taste and some loss of color are possible. In addition, a small amount of sediment may develop. These are minor changes, and the milk remains a wholesome food. Remember, also, that because milk is a rich source of nutrients, it provides an ideal food for bacteria and other microorganisms. Pasteurization helps destroy most, but not all, of the bacteria that are present at bottling. Freezing doesn't destroy microorganisms, it just suspends or slows their growth. The quality of defrosted milk will be no better than the milk at the time it was frozen.
Freezing milk a safe storage method
Q. I balk at paying almost as much (well, maybe half) for a quart of milk than I do for a gallon. I have a lot of freezer space and have been freezing the milk in quart mason jars, being very careful to leave at least 2 inches of space at the top between the milk and the lid. This is very important to allow room for expansion of the liquid as it freezes. Does freezing and then thawing the milk slowly in the refrigerator affect the quality or safety of the milk?
Freezing is a safe and acceptable way to store milk. Changes in nutritional value are negligible, but there may be a few minor changes in the way the milk appears and tastes. The freezing process can cause a breakdown in the homogenization, which is the process that distributes the milk fat evenly throughout the milk. Of course, this will not be an issue with nonfat milk. With other types, however, an occasional drop of fat may be seen floating around. Give the milk a good shake before drinking.
The taste and appearance changes depend on the speed at which the milk is frozen; slight changes in taste and some loss of color are possible. In addition, a small amount of sediment may develop. These are minor changes, and the milk remains a wholesome food. Remember, also, that because milk is a rich source of nutrients, it provides an ideal food for bacteria and other microorganisms. Pasteurization helps destroy most, but not all, of the bacteria that are present at bottling. Freezing doesn't destroy microorganisms, it just suspends or slows their growth. The quality of defrosted milk will be no better than the milk at the time it was frozen.