How long can frozen breast milk be stored?
Mar 18, 2025
Source: Cainiu Health
Dr. Zhang Lu
Introduction
When freezing conditions are relatively adequate, such as using specialized breast milk freezing bags or containers, and the freezing temperature is maintained at -18°C or lower, breast milk can be stored for a longer period, typically 5 to 25 weeks. Such freezing conditions can effectively slow down the loss of nutrients in breast milk and maintain its quality, providing sufficient nutrition for the baby.
Under frozen conditions, breast milk can generally be stored for 1 to 25 weeks, with the exact duration depending on the quality of the freezing conditions.
When freezing conditions are relatively optimal, such as using specialized breast milk storage bags or containers and maintaining the freezer temperature at -18°C or lower, breast milk can be stored for a longer duration, typically between 5 to 25 weeks. Such freezing conditions can effectively slow down the loss of nutrients in breast milk and help maintain its quality, providing adequate nutrition for the baby.
If freezing conditions are less than ideal, such as using regular plastic bags or containers for freezing, or if the freezer temperature is not sufficiently low, the storage duration of breast milk will be relatively shorter, possibly only 1 to 5 weeks. Under these conditions, nutrients in the breast milk may degrade more quickly, and bacterial growth could occur, potentially posing a risk to the baby's health.
When freezing and storing breast milk, it is essential to choose appropriate storage containers and maintain suitable freezing temperatures to ensure both the quality and safety of the breast milk.
References
[1] Wu Hongyang, Jiang Min, Zeng Xianlan, et al. Study on Changes in Nutrients of Breast Milk During Frozen Storage [J]. Modern Food, 2021, (10): 124-128.
[2] Gu Xuelian, Zhou Guoyan, Hua Zezhao. Study on the Shelf Life of Breast Milk Under Room and Low Temperature Storage [J]. Journal of Engineering Thermophysics, 2005, (04): 665-667.
