Scalding breastmilk due to excessive Lipase

[WorkNPump]

Like many others, I am so grateful to have found this forum. After having thrown away a substantial amount of frozen milk, I feel like I can keep breastfeeding/pumping after obtaining all the useful information that everyone has shared here.

I am uncertain about the proper handling of scalded milk. When warming a bottle of scalded milk for feeding, for how long is the milk good? Can it be warmed again for a feeding, say another hour later?

Thank you!

[Hopin' for another]

I am uncertain about the proper handling of scalded milk. When warming a bottle of scalded milk for feeding, for how long is the milk good? Can it be warmed again for a feeding, say another hour later?

Thank you!

I don't know, but I'd think you'd handle thawed scalded milk the same way you'd handle any other thawed milk. According to the info I got with my breastpump, thawed milk can be kept in the fridge for 24 hours and at room temp for an hour. I may have seen more info on reusing thawed milk on askdrsears.com, but I don't remember if that's the site or if I saw it somewhere else.

[@llli*csan]

Glad you've found the forum useful - welcome to the club!

I've always had a one hour rule for when warming milk for a feeding. I know others are not so stringent but this has worked for me. One hour after bm is warmed for a feeding we consider it "expired" and don't re use it. We may end up giving a few smaller portions of milk throughout the day instead of one big portion. This has worked for us.

[@llli*mamamellie]

I just discovered that my stash was bad (defrosted stuff smelled bad, did a taste test and was shocked I didn't vomit, no wonder DS refuses the bottle!) so now I have to rebuild it *sigh*.
I know lots of people are using bottle warmers to scald their milk, but is anyone using a plain ol' pot? (I don't pump often enough to justify a bottle warmer) If so how are you cooling down the milk? Pouring it into another container before cooling or cooling it in the pot?
Thanks!

[@llli*lsksam]

I tried scalding some EBM directly in a pot - but I found that it was tricky to do without scorching the EBM.

I haven't tried this - but am thinking that more of a double boiler approach might work? Or maybe EBM in a glass bottle, and the glass bottle in a pot of water that is heated?

We used the absolutely cheapest bottle warmer that we could find for scalding .....

[@llli*mamamellie]

I haven't tried this - but am thinking that more of a double boiler approach might work? Or maybe EBM in a glass bottle, and the glass bottle in a pot of water that is heated?

The only problem I can think of is how does one cool the glass without cracking it? I'm trying to remember if Pyrex would shatter or not.

Hmm, maybe I should look into getting a bottle warmer...

[Mitch's mom]

Uh oh... What caused the milk to go bad? I have a bank of EBM frozen. I thought I would only have to warm it... does it have to get really hot first?
I hope I'm not doing this wrong!

[@llli*galactagoddess]

I know lots of people are using bottle warmers to scald their milk, but is anyone using a plain ol' pot? (I don't pump often enough to justify a bottle warmer) If so how are you cooling down the milk? Pouring it into another container before cooling or cooling it in the pot?
Thanks!

Before I did the bottle warmer thing, I did use a pot. I used a candy thermometer and brought the milk up to 150F for 1 minute. (This is per Dr. Lawrence's guidelines.) Then I cooled it in a pyrex measuring cup.

[@llli*mamamellie]

Before I did the bottle warmer thing, I did use a pot. I used a candy thermometer and brought the milk up to 150F for 1 minute. (This is per Dr. Lawrence's guidelines.) Then I cooled it in a pyrex measuring cup.

I'm pretty sure I have a candy thermometer around somewhere. I think I'll try that way. Thanks beru!

[@llli*kimba217]

So I'm possibly going to be getting a promotion which would require me to attend Court 3 days a week which pretty much equals no pumping those days and I'm trying to stock up. What would make this easier of course, is if I didn't have to scald.

So, to my question - since my milk just started going bad out of the blue one day - is it possible that it would stop having excess lipase out of the blue? Meaning, should I occasionally put an ounce in the fridge without scalding and see what happens?

Has anyone had this happen? I might try it this weekend but I hate to lose even an ounce when I'm pumping just enough to squeak by and in a few weeks it may not be enough.