The Goodness of Your Milk,
Scientifically Preserved
Peer-reviewed research confirms freeze-drying is the gold standard for preserving the nutritional, immunological, and probiotic properties of your breast milk.
The Science Behind
Preserving Your Liquid Gold
Breast milk is approximately 87% water. Freeze-drying — or lyophilisation — is the process of gently removing that water while leaving everything else completely intact. Your milk is frozen first, then placed under a gentle vacuum for 40+ hours, allowing the water to slowly evaporate at low temperatures with no heat ever applied.
No heat means no damage. Unlike pasteurisation or other preservation methods, our low and slow process protects every antibody, hormone, enzyme, and growth factor your body worked so hard to produce.
Does freeze-drying preserve
what matters most?
At The Milk Fairy, we stand by evidence-based science. Decades of global research confirm that freeze-drying reliably preserves the vital nutritional, immunological, and probiotic components that make breast milk so extraordinary.
Below is a summary of published research findings on the key constituents of breast milk and how they respond to the lyophilisation process.
Nutrients
Total fats, fatty acid profiles, proteins and carbohydrates are all preserved through the freeze-drying process.
No significant changeImmune Factors
Antibodies (IgA, IgG, IgM), glycoproteins and lysozyme are all retained, providing continued immune protection.
Up to 80% retainedPrebiotics & Probiotics
Human Milk Oligosaccharides (HMOs) — the key prebiotics in breast milk — are completely unaffected.
No significant changeBioactive Components
Hormones, growth factors, enzymes and antioxidants are preserved with minimal impact.
Largely preservedEffect of Lyophilisation on Breast Milk Properties
A comprehensive summary of peer-reviewed research examining what happens to each breast milk component during freeze-drying. Reference numbers correspond to the full citations listed below.
| Breast Milk Component | Biological Significance | Effect of Lyophilisation | Refs |
|---|---|---|---|
| Nutrients | |||
| Total fat content and fatty acid profiles | Major source of calories | ✓ No significant change | 1, 2 |
| Arachidonic acid (AA), Docosahexaenoic Acid (DHA), Eicosapentaenoic Acid (EPA) | Fatty acids important for immune function and neuronal development | ✓ No significant change | 2 |
| Protein | Source of amino acids, digestive and immune functions | ✓ No significant change | 3 |
| Bioactive Components | |||
| Human Milk Oligosaccharides (HMOs) and HMO profiles | Prebiotics, stimulate infant immune system, block pathogen binding/entry | ✓ No significant change | 4 |
| Vitamin C | Antioxidant | âš Mild reduction (~31%) | 5 |
| Catalase | Antioxidant | ✓ No significant change | 5 |
| Leptin, Adiponectin | Hormones involved in appetite and metabolic regulation | ✓ No significant change | 6 |
| Hepatocyte Growth Factor | Growth factor involved in intestinal development | ✓ No significant change | 6 |
| Lipase | Enzyme involved in fat metabolism | ✓ No significant change | 6 |
| Glycoproteins | Involved in immune function; block pathogen binding/entry | ✓ No significant change | 7 |
| Antibodies: IgA, IgG and IgM | Involved in immune function; IgA blocks pathogen binding and entry | â–² Slight reduction (25% IgA; 20% IgG & IgM) | 8 |
| Lysozyme | Enzyme with bactericidal properties | ✓ No significant change | 5 |
Research References
All research cited is peer-reviewed and publicly available.
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1Cavazos-Garduño, A., Serrano-Niño, J., SolÃs-Pacheco, J., Gutierrez-Padilla, J., González-Reynoso, O., GarcÃa, H., & Aguilar-Uscanga, B. (2016). Effect of Pasteurization, Freeze-drying and Spray Drying on the Fat Globule and Lipid Profile of Human Milk. Journal of Food and Nutrition Research, 4(5), 296–302. View study ↗
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2Manin, L.P., Rydlewski, A.A., Galuch M.B., Pizzo, J.S., Zappielo, C.D., Senes, C.E.R., Santos, O.O., Visentainer, J.V. (2019). Evaluation of the Lipid Quality of Lyophilized Pasteurized Human Milk for Six Months by GC-FID and ESI-MS. Journal of the Brazilian Chemical Society, 30(8). View study ↗
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3Cortez, M.V. and Soria, E.A. (2016). The Effect of Freeze-Drying on the Nutrient, Polyphenol, and Oxidant Levels of Breast Milk. Breastfeeding Medicine, 11(10), 551–554. Also supported by: Freeze-drying does not influence the proteomic profiles of human milk. View study ↗
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4Hahn, W., Kim, J., Song, S., Park S., and Kang, N.M. (2019). The human milk oligosaccharides are not affected by pasteurization and freeze-drying. The Journal of Maternal-Fetal & Neonatal Medicine, 32(6), 985–991. View study ↗
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5Martysiak-Źurowska D., Puta M., Rodzik A., Malinowska-Panczyk E. (2017). The effect of lyophilization on selected biologically active components (Vitamin C, Catalase, Lysozyme), total antioxidant capacity, and lipid oxidation in human milk. Food Sci Technol Qual, 24, 3(112), 121–128. View study ↗
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6Jarzynka S., Strom K., Barbarska O., Pawlikowska E., Minkiewicz-Zochniak A., Rosiak E., Oledzka G., and Wesolowska A. (2021). Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk. International Journal of Environmental Research and Public Health, 18, 2147. View study ↗
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7Hahn, W.-H., Bae, S.-P., Lee, H., Park, J.-M., Park, S., Lee, J., & Kang, N. M. (2020). The impact of freeze-drying on the glycoproteomic profiles of human milk. Analytical Science and Technology, 33(4), 177–185.
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8Castro-Albarrán, J., Aguilar-Uscanga, B.R., Calon, F., St-Amour, I., SolÃs-Pacheco, J., Saucier, L., and Ratti, C. (2016). Spray and Freeze Drying of Human Milk on the Retention of Immunoglobulins (IgA, IgG, IgM). Drying Technology, 34. View study ↗
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