FWIW, I used to drink a lot of raw (unpasteurized) cow's milk and it would
definitely have a 'vomit' smell sometimes when it sat in the fridge for too
long.  It didn't always happen and I assume that the variations had to do
with changes in the cow's diet (hay in winter, pasture in spring/summer).

Has she tried scalding?  I would definitely give that a try as it makes
sense that there would be variation in taste/smell with lipase issue, not
to mention the subjective experience of the taster and how she might
describe that (think about how people describe wine...)

Jessica Claire LLLL IBCLC
Los Angeles

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