In a message dated 1/23/2006 11:01:13 P.M. Central Standard Time,  
[log in to unmask] writes:

Must she  scald the milk immediately at work?  Or is there some way to bring 
it  home (she can 
come home for lunch break) and then scald it?  


I did a personal test....being one of those who has excess lipase.  I  found 
with my own breastmilk that if it wasn't scalded within minutes of  expressing 
that it began to change in flavor.  It didn't matter if it was  sitting at 
room temperature or cooled.  It had to be scalded immediately if  I wanted to 
maintain flavor.  Now I do not know if this holds true for all,  but the mother 
doing her own testing of this will give her the answer for  herself. 
 
Cheryl Taylor White, CBE
_www.drjaygordon.com_ (http://www.drjaygordon.com) 

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