I've started having problems with the frozen milk. Most of the gallons
thaw with most of the fat seperated. I suppose if you like skim milk it
would be fine, but I don't so it's not. I've been doing this several
years and this hasn't been a problem until recently. Always before
they'd come out fine, with practically no difference from when they went
in. It doesn't seem to matter if it's thawed slow, taking three or so
days in the fridge, or fast, under running water for example. It doesn't
seem to matter either where I get the milk from, a wholesale club or
upscale store, nor what type it is, whether it's 2%, whole, or whatever
else.
Any ideas why this is happening now and hasn't before? Maybe problems
with the freezer? Or even has the industry changed something in the last
few months?

Thanks!

p.s. guidelines: please do not respond "well, this is always what you
get when you freeze milk" because it's not. it has worked just fine for
several years until recently.