Breast Milk Chemical Oxidation

After trying for weeks to get my daughter to accept a bottle of expressed breast milk, I just learned this weekend that my breast milk is turning sour very quickly through chemical oxidation. I believe it is chemical oxidation over excess lipase, as scalding the milk causes it to turn sour more quickly rather than preventing it from doing so.

My daughter is scheduled to start daycare next week, so I am desperate to stop this chemical oxidation from happening. Has anyone experienced this, and if so, what tips and advice can you offer to prevent this from continuing and preserve my milk so my daughter will accept it?