glossary
What is scalding breast milk?
Quick answer: Scalding means heating fresh milk to about 180°F, tiny bubbles at the pan's edge, not a boil, then cooling it fast, to deactivate the lipase enzyme before freezing so stored milk never turns soapy-tasting.
In practice
It is the standard fix for high-lipase milk when babies refuse the taste. The cost is real but modest: some heat-sensitive immune components are reduced, which is why scalding is for confirmed refusers, not routine practice. Scald fresh, never already-stored, milk.
In Milk First
Every bag and bottle you add gets its best-by and use-by dates computed automatically from these exact rules, the oldest safe milk sits on top of the Use next queue, and a warning arrives the day before anything expires, while you can still act.
Milk First speaks this whole language for you: seshes logged in two taps, every bag on its correct clock.
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