Why not refreeze thawed breast milk?

The Risks of Refreezing Thawed Breast Milk
Breast milk is often hailed as the gold standard for infant nutrition, providing essential nutrients and antibodies that support a baby’s growth and immune system. However, when it comes to storing and handling breast milk, particularly regarding the practice of refreezing thawed milk, there are significant health and safety concerns that parents should be aware of.
Bacterial Growth and Food Safety
One of the primary reasons why refreezing thawed breast milk is discouraged is the risk of bacterial growth. When breast milk is thawed, it can become a breeding ground for bacteria. As the milk warms, any bacteria present can become active, leading to potential spoilage. If this milk is then refrozen, the freezing process does not kill the bacteria; it merely pauses their activity. Once thawed again, these bacteria can multiply rapidly, posing a risk to the infant’s health.
Nutritional Degradation
Another critical factor is the nutritional integrity of breast milk. Each time breast milk is frozen and thawed, there is a risk of nutrient loss. Studies indicate that repeated freezing and thawing can lead to a breakdown of essential nutrients, including proteins and antibodies that are vital for a baby’s development. This degradation can diminish the milk’s overall quality, making it less beneficial for the infant.
Physical Changes in Milk Composition
Breast milk is not homogenized like many commercial dairy products, which means that its fat globules can separate during the freezing and thawing process. When milk is thawed, these fat globules can clump together, potentially clogging nipples and making it difficult for the baby to feed. This physical change can also affect the texture and consistency of the milk, further complicating feeding.
Guidelines for Safe Handling
Health organizations, including the CDC, recommend that once breast milk has been thawed, it should be used within 24 hours if stored in the refrigerator. If the milk has been brought to room temperature, it should be consumed within a few hours. The general consensus is clear: breast milk should only be frozen once. If there are any doubts about the safety or quality of thawed milk, it is always better to err on the side of caution and discard it.
In conclusion, while the convenience of refreezing thawed breast milk may seem appealing, the potential health risks associated with bacterial growth, nutritional degradation, and changes in milk composition make it a practice best avoided. Parents are encouraged to follow established guidelines to ensure that their infants receive the safest and most nutritious feeding possible.

How to know if breastmilk is spoiled?

It will also smell bad, much like spoiled cow’s milk. And, like spoiled cow’s milk, breast milk that’s old will taste sour. (It’s fine to taste your breast milk to check!) Always label your pumped milk with a time and date so you can tell how old it is.

Why is thawed breast milk only good for 24 hours?

Bacteria can grow rapidly in thawed milk, especially if it’s kept at room temperature or if the storage conditions are not optimal. Using the milk within 24 hours minimizes the risk of bacterial growth and ensures the milk is safe for your baby.

Can you freeze breast milk after it’s been thawed?

If you’re thawing frozen breast milk, follow these guidelines for how long the milk can be safely used. Remember: Thawed breast milk cannot be re-frozen.

What happens if you freeze milk twice?

Most people worry about the food safety of thawing and refreezing, but as long as it’s done right, it’s perfectly safe. The only risk you’ll take is ruining the taste and texture of the food.

Why can’t you refreeze thawed breastmilk?

When the food is thawed, bacterial growth speeds up, especially if the food reaches room temperature. Now, if it is refrozen, there are more bacteria than before, and when it thaws out again, we start with a greater pool of bacteria that can multiply.

Why should you not refreeze after thawing?

First of all, the quality of any food is affected when you freeze it for a second time. That’s because slow freezing introduces large ice crystals that damage the cells of the food once it’s thawed — the culprit behind “mushy” meat or fish.

What is the 5 5 5 rule for breast milk?

Something I recommend to moms is the 5-5-5 rule. Try and use milk within five hours at room temperature, five days in the fridge, and by five months in the freezer.

What is the 120 pumping rule?

The first 12 weeks of your breastfeeding journey requires frequent breastmilk removal, stimulating healthy milk production. Studies show moms who exclusively pump for a minimum of 120 minutes per day can make enough to feed their babies primarily breastmilk.

Can you refreeze breast milk after pasteurization?

NEVER REFREEZE BREASTMILK AFTER IT IS THAWED.

Why can’t you refreeze something that has thawed?

That’s because slow freezing introduces large ice crystals that damage the cells of the food once it’s thawed — the culprit behind “mushy” meat or fish. Food also loses moisture during thawing, which can result in, say, a chicken breast losing some of its juiciness.