Lipase and work
You need to figure out how long your milk stays fresh before starting to get the funky smell/taste. I personally am fine to pump at work, keep it refrigerated and bring it home THEN scald it. If your milk doesn't make it that long you can scald your milk at work in a bottle warmer. I just played around with how much water/time it took to get my milk to the scald point by using a candy thermometer that has a scald line on it. This is the bottle warmer that I use. Some shut off when they reach a certain temperature which obviously won't work for scalding milk. So don't get anything fancy.