How do you get rid of high lipase in frozen breast milk?

Understanding High Lipase in Frozen Breast Milk
High lipase activity in breast milk can be a concern for breastfeeding mothers, particularly when it leads to changes in the milk’s taste and smell. This condition can cause babies to refuse milk that has been stored, especially if it has been frozen. The milk may develop a soapy or metallic odor, which can be distressing for both mother and child.
What Causes High Lipase?
Lipase is an enzyme that helps break down fats in breast milk. While it plays a crucial role in digestion, excessive lipase activity can lead to undesirable changes in the milk’s flavor and aroma. This is particularly noticeable after the milk has been frozen and thawed. Some mothers may notice that their milk smells rancid or soapy, which can lead to feeding difficulties if the baby refuses to drink it.
Managing High Lipase in Frozen Milk
If you find yourself dealing with high lipase in your frozen breast milk, there are several strategies you can employ to make the milk more palatable for your baby:
1. Scalding Fresh Milk: The most effective method to prevent high lipase issues is to scald the milk immediately after pumping. This involves heating the milk to about 180°F (82°C) on the stovetop. Scalding inactivates the lipase enzyme, preventing it from altering the milk’s taste and smell. However, it’s important to note that this method must be applied to freshly pumped milk; once the milk has been frozen, scalding will not reverse the effects of high lipase.
2. Mixing Techniques: If you have already frozen milk with high lipase, consider mixing it with fresh milk. Start by offering a bottle that contains mostly fresh milk with just a splash of the high lipase milk. Gradually increase the proportion of high lipase milk as your baby becomes accustomed to the taste. This method can help ease the transition and encourage your baby to accept the milk.
3. Thawing and Reheating: When thawing frozen milk, do so gently. Avoid using a microwave, as this can create hot spots and further alter the milk’s properties. Instead, thaw the milk in the refrigerator or by placing the container in warm water. After thawing, you can try scalding it, but remember that this will not eliminate the high lipase issue if the milk has already been frozen.
4. Storage Practices: To minimize the risk of high lipase affecting your milk, consider how you store it. Use airtight containers and ensure that the milk is frozen as quickly as possible after pumping. This can help preserve its quality and reduce the likelihood of changes in taste.
Conclusion
Dealing with high lipase in frozen breast milk can be challenging, but understanding the causes and implementing effective management strategies can help. By scalding fresh milk before freezing and experimenting with mixing techniques, mothers can ensure that their babies receive the nutrition they need without the unpleasant taste associated with high lipase. If issues persist, consulting with a lactation expert may provide additional personalized strategies to address this concern.

Does freeze drying milk get rid of high lipase?

Janna at Booby Food answered one of your questions about this! She said that freeze-drying doesn’t reduce the amount of lipase in the milk, but removing the water reduces the activity of the enzyme making the breast milk taste and smell much milder.

How long does lipase stay in breastmilk?

If you do have excess lipase activity in your breast milk, you might notice a difference in its smell and taste about 12 to 14 hours after pumping and storing, although others might not notice changes until days later. Some possible changes include: Milk that has a soapy smell or taste.

How to know if frozen breast milk is bad?

The milk is likely to have a very distinctive sour smell and may even taste metallic, like soap or bitter. If it smells sour, it is very likely because of the lipase enzyme’s action on the fat content of breast milk.

How long does it take for lipase to break down milk?

The flavor of high lipase milk can change as quickly as 24 hours or over a few days. One option is to test through trial and error exactly how long it takes before the flavor changes.

Can you sell breast milk with high lipase?

Yes! We will happily accept your high lipase milk, as will our recipient babies. Lipase is destroyed during our pasteurization process.

What to do if frozen breastmilk has high lipase?

Scald your breastmilk to reduce high lipase.
Heat until it reaches 180 F, you’ll see little bubbles around the edge of the milk in the pan (do not boil!). Once you reach this temp, remove the milk from the heat, cool and store as quickly as possible.

How to lower lipase levels?

How to lower lipase levels

1. intravenous fluids.
2. medications to manage pain.
3. not eating for a recommended period and then starting a bland diet.

How to tell if frozen breast milk is bad?

The milk is likely to have a very distinctive sour smell and may even taste metallic, like soap or bitter. If it smells sour, it is very likely because of the lipase enzyme’s action on the fat content of breast milk.

How can I lower my lipase level quickly?

How to lower lipase levels

1. intravenous fluids.
2. medications to manage pain.
3. not eating for a recommended period and then starting a bland diet.

How to lower lipase levels in breast milk?

Fortunately, lipase can be inactivated at high temperatures, and milk can be safely stored in the fridge or freezer. Milk must be scalded before freezing, as lipase is still active even at low temperatures.