When I went back to work about a month ago, my husband (who stays home with our baby) discovered the my milk was not staying fresh for long. He describes it as "rancid" and the baby refuses to drink it. I did the "how long does it last" test and it was about 24 hours. So, I tried scalding it (I am only working very part time, so need the milk to last about a week) and then freezing it and also refrigerating it. After trying this, I have several questions:
1. Most of what I read about lipase describes the milk as "soapy." I've smelled and tasted it, too, and "rancid" is the only word I'd use. It smells and tastes like vomit. Could this be in indication that it is something else?
2. If the milk has not been scalded, it starts to separate. The stuff on the bottom looks grey and watery with the fat at the top. If you shake it, it remixes ok. I know some seperation is normal, but is this what your milk looks like if you don't scald it (and have the lipase problem)?
3. With reference to number 2 above, in the first few months, while I didn't express much, my milk did NOT look like this when it seperated. The milk on the bottom was much more white, milky looking with fat on the top. It also lasted longer. Any ideas why it might have changed?
4. When I scald the milk and then freeze it, it tastes and smells fine but it looks really odd . The fat kind of sticks to the side of the bottle and can't be remixed. It almost looks like we added rice cereal and the flakes are stuck to the side (but, of course, it's just milk). Is this normal?
To scald, I am heating the milk on the stovetop, in a clean glass or metal saucepan until it bubbles around the edges. I then put the pan in a pan of cold water to cool it quickly-ish and then freeze it once it is cool (in plastic storage bags inside another container). Our freezer has drawers, rather than a whole open freezer and nothing besides milk is stored in that drawer.
Any ideas much appreciated!