Lipase excess in breast milk

I never knew this was something to look out for, and I figured out I have this issue today. Apparently the excess lipase breaks down the fat quickly, and the stored milk starts to taste metallic/soapy/gross. To me it tasted like freezer burned peas, with a sour milk undertone...nothing I want to drink, nor feed to my son.

 DS refused to eat a bottle earlier this week, and my DH said once he tasted the milk it was very sour/bad tasting (only a few days old in the fridge). Then we tested my frozen stash, and it all was nasty! I was pumping and immediately freezing so I could go out for an all day bachelorette party today - wine tasting, picnic, games, dinner, etc. But since all my frozen stash was gross tasting and DS would not eat it, I had to just pump one extra bottle before I left for him to eat a few hours later, and only could hit up one winery and lunch and then head home.

I'm going to try to scald, divide, and store some milk, and test it at various intervals to see how long it keeps in the fridge and freezer.

Hopefully, if scalding works, I can store enough to get a day away for just me...this was supposed to be my first day away from the baby in 17 weeks...oh well