It tasted gross - soapy and sour. I thawed and tasted some of my freezer stash. Same thing
I'm betting this is excess lipase but all I know about it is what I was able to read about it on kellymom.com. Anyone know more? Any tips? Is scalding my only option? My milk seems to sour within hours and I can't scald at work. I've read the lipase is activated by cold, Should I keep my BM at room temp until I get home?
And how could I suddenly have this problem when I never noticed it pumping for DS1 or for DS2 as a newborn?