The suspension (40% in water) of starch milk was preserved by different doses of sulphur dioxide (0-0,25%) as a sodium metabisulphite and next subjected the frozen and defrost processes once or three times. There were observed loses of starch weight, changes of pH and sensoric properties of starch milk and starch properties during frozen and defrost processes. The highest changes were found in samples which were not preserved, three times frozen and defrost. The addition of SO₂ in the concentration 0,1-0,25% caused the loses of starch weight and changes of sensoric properties of starch milk did not occur during frozen and defrost processes. Anyway the decreasing of pH of starch milk and changes of starch properties were observed. The intensity of these changes depended on the frozen and defrost cycles number. Starch separated from SO₂ preserved starch milk three times subjected the freezing and defrost processes characterized higher water holding capacity and solubility, lower pH and viscosity of 6% starch pastes in comparison to starch isolated from SO₂ preserved starch milk subjected the freezing and defrost processes once.