Pat Gima suggested what I have always been told, too, that it is better to
chill the new expressed milk before adding it to the previously-expressed,
already-chilled milk, rather than just pumping straight into the cold milk,
or even pouring the warm, newly-pumped milk into the cold milk from earlier
in the day or whatever.

OK:  can anyone explain to me why this would be better?   Why would there be
any less bacterial growth one way or the other?   Either the new milk is
going to be tepid for longer, but then be diluted by the pre-chilled milk; or
all of the combined milk is going to be tepid but not for as long a time,
because it starts out colder already since half of it is pre-chilled.  What's
the diff?

or is there some other explanation that I'm not thinking of?

Elisheva, trying to do bug-math in NYC

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