Re: Sour Milk! HELLLLLP
1. Sure, anything is possible! Try different storage containers and see if they make a difference. Trial and error is your friend here.
2. Unless you have absolutely INSANE levels of lipase in your milk, scalding within 24 hours should be enough to prevent the taste from being affected.
3. AFAIK, lipase issues are supposed to create a rancid, soapy, or metallic flavor, not a sour one. But perception plays a role here- what one person would perceive as soapy might strike another as rancid...
4. Don't worry about removing all the good stuff with scalding. First of all, if you used formula instead of scalded milk- well, guess what: the cow's milk that was used to make the formula was pasteurized, which means that it was heated, too! Second, scalding isn't going to break down ALL the good stuff in breastmilk. It will inactivate the enzymes (lipase is an enzyme), but the basic make-up of the milk will remain unchanged. It will still have the same proportions of fat, protein, and carbohydrate.
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