The question I posted regarding sour milk was not related to frozen milk or
milk left in the fridge for a day or so. What these moms are reporting is milk
souring from simply being cooled.
For example:<< I just did a taste test.  I tasted some fresh pumped milk (just
fine) and some milk from this morning that's been in the fridge (nasty
beyond belief). >>
The moms on the pump list are relating this *souring upon cooling* to a
supposed problem with lipase in the breast milk. Both that list and myself can
use some information on what to do about the problem. Scalding the milk has
been repeatedly suggested for this problem.
Moms are confused andworried about feeding their baby *sour* milk. Some are
very frustrated:
<<Is my milk bad for her?  I could just die if I've been doing all this work
and feeling so good about myself only to be giving baby something that's
harmful for her, as well as, gross tasting.  I swear, if formula would
have been a better choice all along I'm going to...
As for scalding and then cooling, why would this work?  Is the milk still
more nutritious than formula after this is done?
Please help.  I am very distraught and discouraged now.>>

Any info on this topic will be greatly appreciated.
Marie Davis, RN, IBCLC