Breastmilk mystery solved?

After weeks of agonizing over the sour breastmilk problem, and an embarrassingly short amount of time researching sour breastmilk on the Internet, I discovered that some women produce an excess of an enzyme called lipase, which breaks down fat in breastmilk to make it more digestible. It also accelerates the decomposition of the milk, so it sours and spoils faster. Basically the lipase starts digesting the fat in the milk, so by the time it gets to the baby the fat (which is what makes it taste so good) is all gone.

Now that I have started to see my milk production increase and I have a little more to play with, I've experimented with microwaving some pumped milk to scald it, which is supposed to stop the process of souring. I will taste it twelve hours after storing to see if it tastes better than unscalded milk, and then (the ultimate test) will try giving it to Mini-Me in a bottle for bedtime. She is struggling with the bottle a bit, after two weeks off, but she drank freshly pumped milk from a bottle today after getting started with a little from the original source.

Apparently if I scald the milk before I store it (either fridge or freezer) it will taste better, though the milk will lose some of the immune system benefits. This doesn't concern me, since we are mostly breastfeeding Mini-Me, with pumped/frozen milk to use for an occasional babysitter or when Papa takes over bedtime. I have discovered today, though, that scalding it on the stovetop rather than in the microwave keeps some of the nutritional and immunological properties of the milk intact, so I'll start doing that instead of microwaving it.