I have a copy of a journal article I used to carry around with - but don't
have it with me right now.
It has a nice bar graph illustrating that when compared to fresh human milk,
frozen milk thawed in the refrigerator and, was in under running water?, that
the microwaved frozen milk has *much* less SIgA after microwaving. The level
is much lower than the other methods of thawing. This study was from the
early 1990's, I believe.
Mardrey Swenson