I would like to know a little more about thawed breast milk.  We know that
some components of anything frozen are damaged by the freezing process.  We
also know that bacterial growth is not completely halted.  So when something
is thawed, is it more vulnerable to bacterial attack?  I mean, fresh
breastmilk will be fine in the fridge for several days, but it is
recommended that thawed breastmilk is used up within the day.  Does the
actual physical process of re-freezing destroy the milk further, or is it
just that the milk goes back in with a bacterial overload?  Could re-frozen
milk be used, say, within a week?  It is obviously not the ideal or
recommended situation, but has anyone really studied this to see how much
the milk deteriorates?  What IS actually destroyed on freezing - X% of all
components, or all macrophages, or what?

Jacquie, Zimbabwe