In Breastfeeding Answers Made simple, there is an explanation that sour
or rancid taste in stored milk has a different cause from soapy smell,
therefore treatment are different.
Rancid taste seems to be related to chemical oxidation, rather than
lipase or bacterial contamination. Maternal diet is thought to be
related to this problem, so that is the most effective intervention. In
case of sour/rancid milk, scalding it may worsen the problem.
For a mother with the lipase problem at work, she can refrigerate the
milk until home, scald it and then freeze it. As far as I know, the
problem present itself after freezing, not after refrigerating for a
short time.
Or not?
Micaela
LLLL
Italy
Il 09/12/2010 1.26, Phyllis Adamson IBCLC ha scritto:
> Your observation got me wondering: Is there a chance that some storage versions have a more protective effect than others when it comes to lipase action and making milk smell or taste sour or 'soapy'?
> The best prevention is a quick scald, followed by a quick cooling and storing.
> But working moms don't have the option to scald their milk immediately after pumping.
> Could the manner or storing reduce the effect?
> Phyllis
>
> ---- Nikki Lee<[log in to unmask]> wrote:
>
> =============
> Dear Lactnet Friends:
>
> There are many sources for milk storage guidelines on the Internet: CDC, ABM
> LLLI, pump companies, HBMANA. The funny thing is that they are all
> different!!
>
> Fresh human milk is the most durable substance to put in the
> refrigerator.....as long as its dishes are clean!
>
> Sara Fein, at the 2009 APHA conference, discovered that women vary in their
> styles of storing milk, and that it makes no difference.
>
> warmly, and loving variety.
>
>
> Nikki Lee RN, BSN, Mother of 2, MS, IBCLC, CCE, CIMI, ANLC
> craniosacral therapy practitioner
> www.breastfeedingalwaysbest.com
>
>
> --
> Phyllis Adamson, BA, IBCLC
> Glendale, AZ.
> [log in to unmask]
>
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