Breastmilk layered, if the preservation method is correct, can be eaten, because it is a normal phenomenon, but if it is the case of deterioration, it can not be eaten. Breastmilk is relatively rich in nutrients, with relatively high content of protein and fat. Generally, under the constant temperature of 37-40℃, fat and protein are dissolved in the milk, and there will not be any layering. However, breastfeeding women may need to separate mother and baby due to some special reasons, such as work, in which case it may be necessary to aspirate the milk first and then store it in the refrigerator. During the process of storage, as time goes by, the fat in the milk separates from the protein and water, making the milk appear to be layered. If this is the case, you can remove the milk first and then put it in a room temperature environment to bring it back to room temperature, and then put it in a milk warmer to heat it up, and the proteins and fats will dissolve in the milk again, and the phenomenon of layering will disappear.