I read the entire thread on scalding breastmilk due to excess lipase, and didn't find specific guidelines for how to scald or how this effects storage timing, etc.
My lactation consultant at the hospital told me to scald in a pan, over low heat until the milk forms bubbles around the edge, just like I would do if scalding regular cows milk for a recipe, then pour it into a storage container and store immediately in the fridge. The milk doesn't seem to have the same foul smell/taste that it had before I was doing this, so it seems to work ok. However: What are the guidelines for how long scalded milk can be stored in the refrigerator or freezer, or how long it can be out before being used? For instance, if I'm taking a bottle of breastmilk with me and will be out only a short time, how long will the milk stay good without ice/refrigeration? If I've scalded and stored it, how long will it stay good in the fridge? Am I even scalding it right??
I'm kind of at my wits end here, baby #4 was born 8/31 (his next in age brother is 13!) was tongue tied, didn't find out for 3 days until he had lost almost an entire pound!! Got it clipped at six days (stupid weekend and holiday they wouldn't do the clip), and he is still having real trouble breastfeeding, doesn't latch well, and doesn't seem to suckle strongly, my supply stinks (pumping 8 times a day, still not making milk like I did in the past with my other three), and now this lipase thing means I had to throw away a ton of milk! I'm ready to throw in the towel....