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Background: Breast milk is a quality food for babies because of its nutrient and immunity content. Proteins found in breast milk are needed to form the bodys tissues that are needed starting from the beginning of a babys life. The high percentage of working mothers who breastfeed is directly proportional to the number of babies who consume milk from dairy mothers. Storage of dairy milk at certain times and temperatures is an unavoidable activity. Three differences were obtained from the research that had been carried out, namely that the storage temperature did not affect the protein content of breast milk, reduced the level of breast milk protein and increased the protein content of breast milk. Researchers want to do a systematic review to get relevant results through reputable journal. Objective: To find out the relevant results regarding the effect of time and storage temperature on protein levels of breast milk. Method: Using systematic reviews through journal reviews on the effect of time and storage temperature on protein levels of breast milk. Elsevier and science direct searches are accessed in the range of 2009 to 2019. All journals are from overseas in English. Results: Systematic review showed that protein levels of breast milk did not change significantly with respect to time and temperature of storage, both the storage temperature (refrigerator) and the temperature of pasteurization.