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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