Could someone please enlighten me on the following post from a pumping mom:
<<It has not been an easy experience because I have had the lipase enzyme
problem that makes my milk go sour if it is cooled. Scalding (or in this
case, micro waving) my milk and then cooling it in order to be able to
store it is not an easy option.>>
I thought that this lipase thing as a cause for sour milk was a theory/guess.
What makes EMM sour if cooled
Why would scalding help--I am assuming it destroys the offending enzyme
However, I thought that lipase is a necessary component of brmilk  (Riordan
and Auerbach, 2nd ed pg144)
I'd love to hear from my enlightened friends.
Marie Davis, RN, IBCLC