Guest guest Posted November 30, 2010 Report Share Posted November 30, 2010 In my experience, frozen milk is less than ideal, although I don't think its going to alter the health properties too much. I could be wrong. <nodding> I just can't make a 4 hour round trip . . . every week. I'm trying to figure out how to get the benefits of at least some raw . . . without totally dedicating my life to getting it. Any suggestions? I am looking for someone in my area to split the driving . . . Ellen Schwab 43748 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2010 Report Share Posted November 30, 2010 I don't know about health benefits, although I know that freezing will not destroy enzymes. What freezing will do is cause the formation of ice cyrstals which will puncture the butterfat memranes, causing them to turn rancid much more quickly once thawed. In my experience, frozen milk is less than ideal, although I don't think its going to alter the health properties too much. I could be wrong. -Bill Does anyone have information on the health effects of freezing raw milk? Does it harm the enzymes? I have been happy with frozen and thawed pasturized milk . . . but if I will be negating the benefits of raw, I might as well stick with pasturized. Thanks, Ellen Schwab Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2010 Report Share Posted November 30, 2010 Freezing will not harm the enzymes. When you thaw raw milk the cream might separate from the milk and not go back. You will have to experiment with how it works for you. I have customers that say it is ok and others that hate it. Chris Does anyone have information on the health effects of freezing raw milk? Does it harm the enzymes? I have been happy with frozen and thawed pasturized milk . . . but if I will be negating the benefits of raw, I might as well stick with pasturized. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2010 Report Share Posted November 30, 2010 You might try putting some of your milk into yogurt or kefir. My milk will last at least three weeks in the fridge unopened and then you will still get a week to drink it. I think you could get by with going only once a month. Chris From: auntellens@... Sent: Tuesday, November 30, 2010 6:42 PM To: RawDairy Subject: Re: Frozen Milk? In my experience, frozen milk is less than ideal, although I don't think its going to alter the health properties too much. I could be wrong. <nodding> I just can't make a 4 hour round trip . . . every week. I'm trying to figure out how to get the benefits of at least some raw . . . without totally dedicating my life to getting it. Any suggestions? I am looking for someone in my area to split the driving . . . Ellen Schwab 43748 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2010 Report Share Posted December 1, 2010 43748 Junction City, Ohio Ellen, Where are you located? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2010 Report Share Posted December 1, 2010 The most effective way to preserve milk, in my opinion, is to acidify it. Turn it into yogurt, kefir, or (if you are really abmitious) cheese, and it will have a lot more shelf life in your fridge. If you don't mind the taste of frozen milk, then that will work fine for you. To me, it alters the flavor, texture, and shelf life once unfrozen in an undesirable way. -Bill In my experience, frozen milk is less than ideal, although I don't think its going to alter the health properties too much. I could be wrong. <nodding> I just can't make a 4 hour round trip . . . every week. I'm trying to figure out how to get the benefits of at least some raw . . . without totally dedicating my life to getting it. Any suggestions? I am looking for someone in my area to split the driving . . . Ellen Schwab 43748 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2010 Report Share Posted December 1, 2010 Bill is correct for most milks, but when frozen properly it is not so true for sheep’s milk.This is due to the small size of the molecules.Most of the sheep’s milk in the US is frozen prior to production.For those interested in learning more about freezing and thawing, there is a great article in the DSANA Symposium proceedings from 2 yrs ago. http://www.ansci.wisc.edu/Extension-New%20copy/sheep/Publications_and_Proceedings/symposium_08/Proceedings%2014thGLDSS%202008%20with%20covers.pdf Thanks,Sheri Palko, owner/managerLocust Grove Farm, Farmstead Sheep's Milk Cheeseswww.locustgrovefarm.net From: RawDairy [mailto:RawDairy ] On Behalf Of BillSent: Tuesday, November 30, 2010 9:29 PMTo: RawDairy Subject: Re: Frozen Milk? I don't know about health benefits, although I know that freezing will not destroy enzymes. What freezing will do is cause the formation of ice cyrstals which will puncture the butterfat memranes, causing them to turn rancid much more quickly once thawed. In my experience, frozen milk is less than ideal, although I don't think its going to alter the health properties too much. I could be wrong. -Bill Does anyone have information on the health effects of freezing raw milk? Does it harm the enzymes? I have been happy with frozen and thawed pasturized milk . . . but if I will be negating the benefits of raw, I might as well stick with pasturized. Thanks,Ellen Schwab Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2010 Report Share Posted December 1, 2010 Ellen,Where are you located? Thanks,Sheri Palko, owner/managerLocust Grove Farm, Farmstead Sheep's Milk Cheeseswww.locustgrovefarm.net From: RawDairy [mailto:RawDairy ] On Behalf Of auntellens@...Sent: Tuesday, November 30, 2010 9:42 PMTo: RawDairy Subject: Re: Frozen Milk? Any suggestions? I am looking for someone in my area to split the driving . . . Ellen Schwab 43748_,___ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2010 Report Share Posted December 1, 2010 Hmmm… there are no licensed sheep dairy’s in OH, but there is at least one gentleman milking sheep.Not sure if he keeps all milk for his family or sells any.I can attempt to track him down if you like… it’s been a few years since I sold him livestock. Thanks,Sheri Palko, owner/managerLocust Grove Farm, Farmstead Sheep's Milk Cheeseswww.locustgrovefarm.net From: RawDairy [mailto:RawDairy ] On Behalf Of auntellens@...Sent: Wednesday, December 01, 2010 2:45 PMTo: RawDairy Subject: Re: Frozen Milk? 43748 Junction City, Ohio Ellen,Where are you located? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2010 Report Share Posted December 3, 2010 IME, the slow thaw is the key. When I have tried to hurry the process, it gets lumpy. (micro, room temp, chipping of a chunk and dropping it in the coffee) When I let it tha slow thawing process (or both) that prevented the cream from becoming lumpy. Does anyone know why the cream didn't get lumpy? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2010 Report Share Posted December 3, 2010 Sorry, here's there rest of that . . When I let it thaw in the very cool fridge, it is fine. Ellen Schwab slow thawing process (or both) that prevented the cream from becoming lumpy. Does anyone know why the cream didn't get lumpy? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2010 Report Share Posted December 3, 2010 Think about what happens when you put oil in water -- they form distinct seperate phases and seperate very quickly. The oil clumps up together, just like the butterfat does in frozen and thawed milk. This is because fat is hydro-phobic -- it repells water. The membranes of the butter fat in milk prevent this from happening in normal fresh milk. Butterfat globules naturally have a membrane that protects them from lipases (lipid-degrading enzymes in the raw milk) and causes the butterfat to remain suspended in a liquid solution. In essence, the membranes allow the fat in milk to interact with the water phase of the milk. The membranes provide a sort of buffer or barrier against the hydro-phobic properties of fat. However, when you freeze milk, the ice crystals that form puncture and disrupt the butterfat membranes, so the cream becomes lumpy because it is no longer protected by the membranes. -Bill Sorry, here's there rest of that . . When I let it thaw in the very cool fridge, it is fine. Ellen Schwab slow thawing process (or both) that prevented the cream from becoming lumpy. Does anyone know why the cream didn't get lumpy? Quote Link to comment Share on other sites More sharing options...
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