Newest publication out!
Check out the Dr. Lima's newest published research on shelf stable human milk here: https://journals.lww.com/jpgn/Abstract/publishahead/Nutritional_Comparison_of_Raw,_Holder_Pasteurized.96722.aspx
Conclusion: Macronutrient content is relatively unaffected by processing; Holder pasteurization and retort processing maintain similar fat, lactose, and total protein levels. Lysine and thiamine were significantly decreased by retort processing, but not by Holder pasteurization. Thiamine losses are clinically significant, and fortification may be necessary if shelf-stable donor milk is a long-term feeding choice.