The frozen breast milk is kept at a consistent -40°C in the freeze dryer to ensure it remains solid and ready for sublimation. This low temperature prevents thawing, which could compromise quality. By maintaining the frozen state, the nutrients and overall quality are preserved during the initial phase of freeze-drying.

During primary drying, the pressure in the freeze dryer is significantly lowered to facilitate sublimation, where ice in the frozen breast milk converts directly from a solid to a gas without becoming liquid. Gentle heat is applied, removing about 95% of the water content. Temperature and pressure are precisely managed to prevent the ice from melting, ensuring the process remains effective.

In the final drying phase, the temperature is gradually increased to remove any remaining bound water molecules, reducing moisture content to around 1-4%. This step is crucial for thoroughly drying the product and stabilizing it for long-term storage. By ensuring the milk is sufficiently dry, microbial growth and enzymatic reactions that could degrade its quality are effectively prevented.

A water activity check is performed to confirm that the moisture content is sufficiently low to prevent microbial growth and ensure long-term stability. Once the freeze-dried breast milk passes this quality check, it is carefully sealed in aluminum mylar bags, which are both moisture-proof and airtight. This robust packaging, combined with our gentle freeze-drying process, allows the breast milk powder remains stable and safe, maintaining its nutritional value and safety.