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CDC Guidelines recommends peak “freshness” aka “taste” is up to 6 month and storable up to 1 year in a deep freezer. But how are the macro nutrients effected? While freezing is an effective short term storage method to maintain nutrition, it requires -80c (-112f) temperatures to slow down the breakdown and oxidation and provides up to 30 days of peak nutrition.

Traditional home freezers can typically reach -20c (-4f), far from the required temperatures to halt breakdown of key nutrients. Frozen breast milk begins oxidation, denaturing and “freezer” burn begins to occur within 48hrs. If you notice a sour or rancid aroma it could be oxidation.  The milk’s valuable antioxidants, proteins and fats have already began to degradeFreeze drying is an effective method of retaining 99% of key nutrients and the majority of all immunoglobulins while being shelf stable and taking up 1/10 the space. Freeze drying is also an effective method of de-activating lipase enzyme and to stop fat breakdown in the frozen milk. If you notice a metallic taste or soapy aroma, it very well could be due to higher lipase. Freeze drying also is known to improve overall taste and aroma of higher lipase stored breast milk.

Help protect your valuable stash by maintain optimal nutrition, flavor and freeing up your freezer!

Check out BoobieJuice’s Nutrition page to learn more and remember to check your dates on your breast milk bags.

Support Articles

Effect of freezing time on macronutrients and energy content of breast milk

Frozen breast milk at -20 degrees C and -80 degrees C: a longitudinal study of glutathione peroxidase activity and malondialdehyde concentration

Antioxidant capacity of fresh and stored breast milk: is -80°C optimal temperature for freeze storage.

Effect of storage on breast milk antioxidant activity