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Date: | Fri, 20 Aug 2004 09:19:21 -0400 |
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I have recently pulled all the information that I have in my possession on milk storage from organizations and private entities such as Lamaze, Pump companies, LaLeche, and private practice LCs and not to my suprise found a significant amount of discrepancy. Here is what I found: freshly pumped at room temp - 4 hours, others 6 hours and LaLeche stretches to 10hours while others suggest 1 1/2 hours. The parameters for freezing are wide e.g. 3-6, 6-12 making one wonder - "which is it?" I have always followed LaLeche guidlines, but would appreciate others input on this.
Sue Majoris - Indiana Regional Medical Center
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