Our house was painted less than 3 months ago with Dulux Trade Diamond
finish paint. I had cause to do a bit of touching up this week, (oh-
er!), and the remaining paint, (approx quarter tin), had kind of
crystalised and gone gritty, (grains of sugar sized lumps)
The paint has been stored out in the shed, and so possibly been
exposed to sub-zero temperatures - could that be the reason? [it
wasn't still frozen now]
I managed to knead a few gritty lumps into just enough paint to smear
over my damaged paintwork, but wondered if anyone had come across this
before?
Mike

wrote:
Our house was painted less than 3 months ago with Dulux Trade Diamond
finish paint. I had cause to do a bit of touching up this week, (oh-
er!), and the remaining paint, (approx quarter tin), had kind of
crystalised and gone gritty, (grains of sugar sized lumps)
The paint has been stored out in the shed, and so possibly been
exposed to sub-zero temperatures - could that be the reason? [it
wasn't still frozen now]

Once an emulsion freezes, it's buggered. Milk for example

I managed to knead a few gritty lumps into just enough paint to smear
over my damaged paintwork, but wondered if anyone had come across this
before?
Mike

Stuart Noble wrote:
wrote:
Our house was painted less than 3 months ago with Dulux Trade Diamond
finish paint. I had cause to do a bit of touching up this week, (oh-
er!), and the remaining paint, (approx quarter tin), had kind of
crystalised and gone gritty, (grains of sugar sized lumps)
The paint has been stored out in the shed, and so possibly been
exposed to sub-zero temperatures - could that be the reason? [it
wasn't still frozen now]

Once an emulsion freezes, it's buggered. Milk for example

I managed to knead a few gritty lumps into just enough paint to smear
over my damaged paintwork, but wondered if anyone had come across this
before?
Mike
Stuart,

I don't disagree on your statement about the paint but why is milk an
example? I buy our milk in bulk and freeze it every week - have done for
years and is is fine when thawed, no separation etc.

Bob

Bob Minchin wrote:
Stuart Noble wrote:
wrote:
Our house was painted less than 3 months ago with Dulux Trade Diamond
finish paint. I had cause to do a bit of touching up this week, (oh-
er!), and the remaining paint, (approx quarter tin), had kind of
crystalised and gone gritty, (grains of sugar sized lumps)
The paint has been stored out in the shed, and so possibly been
exposed to sub-zero temperatures - could that be the reason? [it
wasn't still frozen now]

Once an emulsion freezes, it's buggered. Milk for example

I managed to knead a few gritty lumps into just enough paint to smear
over my damaged paintwork, but wondered if anyone had come across this
before?
Mike
Stuart,

I don't disagree on your statement about the paint but why is milk an
example? I buy our milk in bulk and freeze it every week - have done for
years and is is fine when thawed, no separation etc.

Bob

Yes, the cold weather must be doing my head in. I was thinking of what
happens in reverse where the curdling process is irreversible once the
emulsion is broken. If I wasn't already wearing it, I'd get me coat

On 3 Feb, 08:09, Stuart Noble wrote:

Once an emulsion freezes, it's buggered. Milk for example

Well I suppose at least it gives me a good excuse to free up a couple
of desparately needed shelves in the shed!

wrote in message
...
On 3 Feb, 08:09, Stuart Noble wrote:

Once an emulsion freezes, it's buggered. Milk for example

Well I suppose at least it gives me a good excuse to free up a couple
of desparately needed shelves in the shed!


If you buy 'homogenised' milk (be it full cream, semi or fully skimmed) you
can freeze for storage and it will defrost with no problems.
Ordinary pasteurised (the milk in which the cream rises to the top) will
separate and be unuseable. Most supermarket milk in the plastic bottles is
ok to freeze....but check the label for the 'h' word!

Richard

In message , Huge
writes
Virtually all milk is homogenized these days. Once the Government introduced
regulations specifying minimum fat content, the dairies all started processing
the milk down to that level. I haven't seen unhomogenzed milk (the type where
the cream rises to the top) for years. Decades, even.

It's still around, but usually as the more specialised stuff, such as
Channel Islands milk etc.
--
Chris French

Huge wrote:
On 2009-02-04, RMD wrote:
wrote in message
...
On 3 Feb, 08:09, Stuart Noble wrote:

Once an emulsion freezes, it's buggered. Milk for example
Well I suppose at least it gives me a good excuse to free up a couple
of desparately needed shelves in the shed!


If you buy 'homogenised' milk (be it full cream, semi or fully skimmed) you
can freeze for storage and it will defrost with no problems.
Ordinary pasteurised (the milk in which the cream rises to the top) will
separate and be unuseable. Most supermarket milk in the plastic bottles is
ok to freeze....but check the label for the 'h' word!

Virtually all milk is homogenized these days. Once the Government introduced
regulations specifying minimum fat content, the dairies all started processing
the milk down to that level. I haven't seen unhomogenzed milk (the type where
the cream rises to the top) for years. Decades, even.


I thought that I had read something about homogenised milk keeping
better? And that was one of the reasons supermarket milk always seemed
to last longer.

--
Rod

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Although common it frequently goes undiagnosed.
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