-- [ From: Carolyn Brown * EMC.Ver #2.5.02 ] --

Hi,

Someone asked the other day about scalding to prevent a sour taste in stored
milk.  I helped a mother a few weeks ago who had this problem.  I told her
that scalding her milk before storing it would prevent the problem, but
suggested freezing the milk quickly after expression and service quickly
after thawing as a less drastic measure, and this worked for her.

My understanding is that some mother's milk sours because of the enzyme
lipase, and the scalding or freezing will stop the action of the enzyme.  Is
this present in all mother's milk?  It doesn't seem to be a problem for most
mothers feeding expressed milk.  I'm curious about how many mothers are
affected ... I'm assuming it wasn't a problem until it became more common to
feed expressed milk.

Anyway, thanks to all those who post ... I appreciate all I've learned from
you.

all the best from
Carolyn Brown, La Leche League Leader, Cedar Falls, Iowa, USA
mailto:[log in to unmask]

BTW, scalding is about 180 degrees Fahrenheit or approximately 82.2 degrees
Centigrade.  (I had to use the nifty converter on weather.com because my
calculator is usually in my kids' toy box!