Ok. I am a working mom who pumps 3xday for dd. I pump 12 oz per day and use it for the next day's feeding. On Friday, I have to scald my milk to get it to last until Monday (yes, I am one of those high lipase mamas). Here is what happens...
I scald to exactly 160 degrees (I use a thermometer). I then place my milk in the fridge. The milk then forms a very thick layer on top. When I pour the milk on Monday, I get big chunks. Even if I shake the milk to death (I know, I shouldn't shake, but the immune factors are already gone from scalding) I still have chunks. Now, when the milk is heated, the chunks seem to disappear.
So what am I dealing with? Am I making BM butter??? The milk doesn't taste bad or anything, I am just trying to figure it out. I find that if I let the milk sit at room temp to cool down for an hour or so, then put it in the fridge, it forms less chunks. I want to fix this because during the next school year, dd will be starting back to daycare at 15mo and I would like to continue pumping to send her a sippy of cold milk to drink. I don't think she will like the cold chunks!
Any help is appreciated!