I'm thinking about basic food storage here; if you thaw food from the
freezer, say a batch of spaghetti sauce, for example, and heat it for a
meal, you can then refreeze the leftovers safely.  I think the key here
is heating the food, as in pasteurizing human milk at the food bank
before refreezing.
Beyond that, I've always understood what many others have said: if there
are still at least half ice crystals, milk can be refrozen, but I don't
think I've ever seen any scientific evidence to back this up. Is there
anybody from HMBANA on this list?
Flossie Rollhauser

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