In a message dated 1/24/2006 12:01:00 AM Eastern Standard Time, 
[log in to unmask] writes:
Re: Rapidly deteriorating milk - logistics of scalding
Susan, the information you're looking for about scalding the breastmilk is in 
THE BREASTFEEDING ANSWER BOOK, by LLLI.  It states:< Some mothers who have 
meticulously expressed and frozen their milk forlater use have discovered to 
their dismay that all their frozen milk has turned rancid. This happens when a 
mother produes milk high in lipase, the enzyme that breaks down fat in the milk. 
Depending upon the level of lipase in her milk, some mothers notice this 
rancid smell after their milk has coole in the refrigerator; others notice it only 
after the milk has been frozen a while. > It suggests freezing test batches 
and thaw them out after about a week, smelling them to be sure they are still 
good. It goes on to say: < " If the mother finds after freezing and thawing  
that her milk has a rancid smell, she can prevent this from occurring in the 
future by heating her expressed milk to a scald (bubbling around the edges but 
not boiling) right after collecting it and then quickly cooloikg and freezing 
it."> It says scalding inactivates the lipase (Lawrence & Lawrence p. 696). Once 
it's rancid, treating it won't help though.  This was on Page 229 of the 
BFAB.  I would think that if there isn't a rancid smell when she gets home from 
work that she could do it at that time. I'd tend to store in the refrigerator 
myself. I hope that helps.
Sue Manore, IBCLC

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