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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