Question

 

(1) You freeze a bottle of milk quickly in your freezer so it becomes a solid. When you take it out and let the solid thaw, how does the liquid tastes like?

(2) What is the concentration of milk in the liquid when it first thaw?

(3) How does the milk concentration change in the solid as it melts continuously and you drink the liquid?

(4) Could you obtain pure water from your milk? How?

(5) Since a lot of people may not like to drink milk with varying taste (as you show above), if you were the chief engineering forking in a diary production company, what advice do you like to give to prevent the above phenomenon from occurring?

Answer 1

1) when milk heated after the freezing, the thawing process starts . Thawing process means thats the viscosity of the fluid decreases. The milk contains more fat, and it tastes of milk soapy. The reason behind this is the breakdown of milk fats.

2) milk starts to thaw when the concentration of milk decreased up to a given limit.

3) the reason for the soapy taste in thawed milk is the presence of more fat.

4) water could be extracted by steam distillation. Since boiling point of milk grater than water , during steam distillation water will be seperated .

5) try freezing your milk in one - or four ounce portions. It will allow the milk to freeze faster and will help to prevent thawing too much milk at one time.