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Freezing does not measurably change the nutritive
value of milk. Freezing causes a destabilization of the protein, however,
and particles of precipitated protein may be visible on the glass when the
milk thaws. On thawing, there is also a tendency for the fat to separate.
Milk that has been accidentally frozen (on the doorstep in winter, for
example) is quite safe to use. It is a wise precaution to boil the milk
for all uses, if during freezing the cap has been pushed out of the
bottle.
      
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