I would also suspect too much lipase in her milk that is breaking
down (predigesting) the fats.  I have heard many adjectives for
describing the smell when this happens, and "fishy" fits right in.
The fact that the newer milk smelled okay would be logical as it
takes time for the lipase to work -- the longer milk is stored, the
more it is broken down.

She can scald her milk (heat in a saucepan just until tiny bubbles
form around the edge) before storing it to deactivate the lipase.

At this time there is no known way for a mother to reduce the amount
of lipase in her milk.

Margaret
mom of 3, LLLL, APL
Longmont, CO

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