Yes,  Erika, I've heard of this practice to inactivate the lipase.  Some moms have milk with a high lipase content and then if it sits too long it partially digests and tastes soapy and smells weird. According to the human milk banking association of north america (HMBANA), scalding it at 62.5 (Centrigrade) for, hmmmm., 5 minutes (not sure how long) this takes care of the problem.  Incidently, I think its still good even if it smells weird.  Why don't you check the HMBANA web page. It'll probably be there.
Isabella

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