Frozen Homogenized Milk. 1. Effect of Freezing and Storage Temperature on the Physical Characteristics of Homogenized Milk

During World War II frozen homogenized milk was used to supply fresh milk to patients on hospital ships. Usually this milk was very acceptable when thawed after having been stored in a frozen condition for 3 months and frequent reports indicated that its acceptability was good after 6 to 9 months of storage. Instances occurred, however, where the milk was unacceptable when thawed after storage for less than 3 months. In these instances either a separation of the caseinate system had occurred or the milk had developed an oxidized flavor. No adequate explanation was available for these conditions, since the milk apparently was processed, frozen, and stored in the same manner as the milk that was acceptable.