rebeccad
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Writing like a maniac
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Post by rebeccad on Jul 29, 2016 19:10:25 GMT -8
Freeze a couple of the milk jugs. They will be the same as frozen water jugs, with the added advantage of drinking it as it melts later in the week and the original fresh milk is gone. Wish I'd thought of that last March when we were doing our spring break without resupply! Next time.
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Post by High Sierra Fan on Jul 30, 2016 0:48:12 GMT -8
I'm not sure about drinking milk as it melts as it's neither going to freeze nor melt uniformly. So as it goes you're going to be drinking some subfraction of the milk components, which could taste sorta weird.
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rebeccad
Trail Wise!
Writing like a maniac
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Post by rebeccad on Jul 31, 2016 10:06:54 GMT -8
I'm not sure about drinking milk as it melts as it's neither going to freeze nor melt uniformly. So as it goes you're going to be drinking some subfraction of the milk components, which could taste sorta weird. Yeah, you'd have to wait until it's wholly melted. And while skim milk seems to freeze and melt fine, I've noticed that my 1/2 and 1/2 (which I sometimes freeze if there's some left when we go away) separates, and reacts in my coffee as though it had gone bad, so I wonder about doing this with milk with fats in it.
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whistlepunk
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I was an award winning honor student once. I have no idea what happened...
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Post by whistlepunk on Aug 1, 2016 19:43:10 GMT -8
I drink 1/2%. Seems to work OK.
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Post by flyinion on Aug 3, 2016 16:54:36 GMT -8
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Post by High Sierra Fan on Aug 3, 2016 21:48:34 GMT -8
I'm not sure about drinking milk as it melts as it's neither going to freeze nor melt uniformly. So as it goes you're going to be drinking some subfraction of the milk components, which could taste sorta weird. Yeah, you'd have to wait until it's wholly melted. And while skim milk seems to freeze and melt fine, I've noticed that my 1/2 and 1/2 (which I sometimes freeze if there's some left when we go away) separates, and reacts in my coffee as though it had gone bad, so I wonder about doing this with milk with fats in it. actually it's likely to be the proteins. They'll concentrate as they freeze out and get all stuck together and when thawed they'll stay stuck together. In the first phase of milk spoilage that's what happens. Acid excreting bacteria lower the pH of the milk and that precipitates the milk proteins.
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rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,685
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Post by rebeccad on Aug 4, 2016 8:32:19 GMT -8
actually it's likely to be the proteins. They'll concentrate as they freeze out and get all stuck together and when thawed they'll stay stuck together. In the first phase of milk spoilage that's what happens. Acid excreting bacteria lower the pH of the milk and that precipitates the milk proteins. Ah. That makes sense. But why is it worse in the higher-fat products? I haven't noticed it in skim milk.
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Post by ecocentric on Aug 4, 2016 14:40:13 GMT -8
If I took milk, I would have to take vodka and Kahlúa. There is no telling where that might lead.
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Post by High Sierra Fan on Aug 4, 2016 14:41:35 GMT -8
It's possible the producers remove more than simply fats when they're making the lower fat product.
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