When applied to proteins, denature means to unfold the protein so it
loses it's three dimensional structure, which renders it unable to do
it's job.  Denatured proteins do not refold properly.  Denaturing takes
place when proteins are over heated (this is why human milk should not
be microwaved or boiled) or handled roughly (egg whites make stiff peaks
when beaten as a result of the albumin denaturing).

I have never heard of freezing denaturing human milk proteins.
--
Catherine Watson Genna, IBCLC  New York City  mailto:[log in to unmask]

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