Just sifted through the big Lipase thread, but didn't find an answer to my question (sorry if i missed it!).
My question is: If you milk is normal or only has a light, acceptable lipase smell/taste after a few days of storage in the fridge, will scalding it prevent further lipase activity. In other words, will scalding prevent lipase activity that has already started?
I keep reading that the expressed BM should be scalded "immediately". Since this isn't practical and since my milk seems fine after a few days in the fridge, I'm hoping that I can just scald my milk when I'm ready to move it to the freezer.
Again, I'm sorry if this was covered elsewhere. Thanks again for any advice!
PS: Any LC's reading: PLEASE tell your clients about the possible lipase issue when it comes to milk storage...had I known earlier, I would've tested my milk ..then I would have known to scald! My LC's were both awesome, but neither one covered this.