This is going to sound like an odd question, but my husband is a chef and he has me concerned -
Apparently, when you have a warm/hot liquid in a commercial kitchen, you must leave it open to the air to cool so that the condensation does not cause bacteria growth.
When I pump, I usually just cap the bottles and stick them in the fridge. I have not had any problems with the milk spoiling, (although my frozen milk has a kind of strong smell to it that is not "soapy," so this is how we got started talking about it) but I am wondering if I should start shocking the bottles in ice before capping them.
Truly, this is an annoying option because I am lucky if i get enough time to pump when I need to without the baby calling me away, so I don't know how I would manage this extra step. But if I should be doing it, I will have to make it happen. Any thoughts?