Currently Shannon and I are trying to find the best way to use this milk, such as donating it to a milk bank. However there are at least two possible issues with this plan: some of the milk has been frozen for up to 6 months, and some of the milk suffers from an excess of lipase.
Lipase is an enzyme in human milk that breaks down fat and creates a funky odor (even when frozen). Fat is important in milk, not only for the nutritional needs of the baby but also to make the milk palatable (compared to cow's milk, human milk is very sweet tasting because of it's fat content).
A word to the wise: if we could go back in time and scald the milk before freezing then this lipase problem would be greatly reduced. Alas the ability to time travel still eludes me.