I didn't want to hijack the other thread I saw on this, but I have a question. Does freezing your milk immediately after pumping stop the Lipase issue? I have a feeling it doesn't, but I have to ask.
Also, everything I've read says you should cool the milk "quickly" after scalding it, then freeze it. What does "cool it quickly" mean? Can you just remove it from the heat and put it in your storage containers and stick in the freezer or do you refrigerate it in the pan for a few minutes before putting it in the freezer? Sorry if these are dumb questions, they're just nothing I've read the answers to yet.
(BTW- I have come to the conclusion, after 7.5 months , that I have this problem. I feel terrible and it's probably the reason Katy has never eaten much during the day. )
ETA: I just read that scalding won't help with the funky taste. Is that true? And...One more thing...My milk NEVER smells funny, just tastes terrible. Is that a sign of a lipase issue? Does it always smell bad? I'm so confused!