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Thread Starter 
Hi all. I am a WOHM who has to pump at work for my dd. I am pumping all right, and am not having problems there, but... I found out a couple of months ago that I am one of those who have the excess lipase problem in my milk. It is good for about 48 hours in the firdge before it goes bad. No problem, since I pump for the next day.

My problem is on Friday. I pump and scald, then I can refrigerate it however long I want and it tastes just fine. I have noticed though, that sometimes my milk seems to be curdled. After scalding, then cooling, I get big floaty chunks when I shake it up. My dd takes it just fine at daycare, at least as far as I know, but I want to make sure it isn't harming her.

I read something somewhere about not scalding at too high of a temp, or that the curdling will occur, but does anyone know what temp it is supposed to be???

I taste my milk every day, just to make sure, and it always tastes just fine, I am just double checking to make sure I am not doing anything bad.

Thanks so much!