Patricia, I think maybe you misunderstood what I said. In both dairy
farming and baking the milk itself is scalded and cooled *before* the
baking yeast is added to make bread. In raw milk, the yeast would be killed
or unable to work due to the enzyme. We no longer have to do this at home
with cow's milk, as it is done at the commercial dairy, but older
cookbooks, written when raw milk was the norm, always advise it. (I've been
a baker for over 20 years and one of my own specialties is winning blue
ribbons from our County Fair for Baking, so I am well aquainted with both
new and old baking techmiques. I know not to boil liquid *after* adding
yeast! :) )

My concern is that this enzyme may well be in milk to PROTECT the baby (cow
or human) against yeasts and fungi in the enviroment that may enter his
body, and we really don't have a good understanding on how important this
enzyme may be. I suppose if the baby is only receiving a small amount of
her milk in expressed form it might be OK, but I am not comfortable messing
with the way Nature made milk, if it is to be fed to babies, unless there
is a well researched medical reason for doing so, like HIV or serious
jaundice. Perhaps I am being too conservative. Do we have any data that
this scalding is *not* degrading the milk? That is my main concern, I want
EVERY feeding a baby gets to be nothing but the best.

Gentle handling may prevent the funky soapy taste and I personally prefer
it to even cooking human milk for a few seconds. It is also less time
intensive for a mother who may be working or otherwise has her time with
her baby compromised and has to have EBM given in her absence. JMHO. Also
as this phenomenon tends to happen more with frozen milk, maybe the mother
could try to give as much fresh milk as possible, saving the frozen for
emergencies. Some mothers automatically freeze their milk as soon as they
return from work, even if it is going to be used within a few days. Maybe
letting her know that her milk will be fresh for at least a week in the
fridge could help her avoid time intensive activities like freezing,
thawing and scalding.

Mary Jozwiak IBCLC, LLLL, AAPL

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