2006-10-01 23:04:51 · 10 answers · asked by emo_muppet82 1 in Science & Mathematics ➔ Chemistry
A very good question asked! Actually this happens only to cow's milk. This because cow's milk is already yellow. After freezing it becomes totally opaque. So it becomes yellow.
2006-10-01 23:18:55 · answer #1 · answered by Ashu 3 · 0⤊ 0⤋
I think it’s the difference in the freezing of the butterfat in the milk. I’ve noticed that when you freeze skim milk, it freezes white, but if you freeze whole milk it does turn a bit yellowish, like homemade vanilla ice cream. The fat freezes at a lower temperature than does the “watery” part of the milk, like when the ice cubes in the freezer are frozen but the ice cream is a little soft. When you thaw the milk, the butterfat melts and is again part of the milk, losing the yellow color.
2006-10-01 23:10:24 · answer #2 · answered by Asher 3 · 0⤊ 0⤋
Why people feel the need to freeze milk i'll never know, just use the stuff you've got then by some more fresh, then you wont need to worry about it, i couldnt think of anythiong worse than defrosting then drinking frozen milk, c'mon get a grip of yourself
2006-10-01 23:12:23 · answer #3 · answered by bloko 1 · 0⤊ 0⤋
Freezing milk separates the water content fabric from the fat content fabric. because the fat is yellow that's what you're seeing (imagine of ways deep yellow clarified butter is...it quite is almost organic butterfat).
2016-12-04 03:12:42 · answer #4 · answered by Anonymous · 0⤊ 0⤋
The fat particles are what gives it the yellow colour - try freezing low fat milk - not the same result as full fat milk
2006-10-01 23:07:58 · answer #5 · answered by vinodh 2 · 0⤊ 0⤋
Do you mean your breast milk? If you do, mine did too. It looks like nuclear waste doesn't it. I checked with my health visitor before I fed my baby and she said it was perfectly normal.
The same happens with cows milk too sometimes. Sorry don't know why. Perhaps its the fat separating and freezing!
2006-10-01 23:09:20 · answer #6 · answered by TashaLou1978 2 · 0⤊ 0⤋
Because it's scared of the other frozen items?
2006-10-01 23:07:56 · answer #7 · answered by Anonymous · 1⤊ 0⤋
Its the proses of the molecular construction of the proteins and fatty particles that discolour and congeal and curdles together as the temperature drops, you could always use it to make cheese.
2006-10-01 23:18:16 · answer #8 · answered by jonibobs 2 · 0⤊ 1⤋
Because the cream in it separates which is what gives it its colour.
2006-10-01 23:08:35 · answer #9 · answered by heleneaustin 4 · 0⤊ 0⤋
Don't know - mine did too though!!!
2006-10-01 23:06:53 · answer #10 · answered by Anonymous · 1⤊ 0⤋