Scalding question.

kelli&dave · February 2014

I've gotten great advice from this board about my excess lipase problem, and I have another question. I have been scalding my milk before freezing or refrigerating, but have not really been able to find any guidelines online as far as cooling before storing goes. I have just been heating on the stovetop and then removing from the burner for and leaving it at room temp for 15 minutes or so and then putting it straight in the fridge. Is this okay?

Seems to be working so far, but the reason I am asking is, I heated like 20 oz last night and after taking it off the heat before i bottled it and put it away, baby woke and I was called to duty and fell asleep for about 3 hours after feeding him... Is that milk okay or should I toss it? Usually, Id just err on the side of caution and throw it out, but it was a significant amount and it was alllll the milk I pumped yesterday and I need it for tomorrow's bottles.

[Deleted User] · February 2014

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smlowe9311 · March 2014

What's the reason for scalding the milk? I've never heard of this before.

[Deleted User] · March 2014

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kelli&dave · March 2014

I guess it's a somewhat common issue, but not everyone's milk requires this. I have an excess of a particular enzyme that begins breaking down the fats in the milk over time. It makes the milk I've expressed taste odd (most people call it a "soapy" taste, i guess that describes it) and my baby won't accept it. The scalding "deactivates" the enzyme somehow.

kmc84 · March 2014

Everything I read about scalding said to cool as fast as possible after scalding. I always put it in an ice bath after scalding and in 5-10 minutes it was as cold or colder than the fridge, so I transferred it then.

kelli&dave · March 2014

Thanks!

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