How do you prevent high lipase breastmilk?

Understanding High Lipase Breastmilk
High lipase breastmilk is a condition that can cause expressed milk to develop an off-putting taste or smell, often described as soapy or metallic. This phenomenon occurs due to elevated levels of lipase, an enzyme that breaks down fats in the milk. While this condition does not indicate that the milk is spoiled or unsafe, it can lead to feeding challenges, particularly if a baby refuses to drink the milk due to its altered flavor.
Causes and Effects
The exact cause of high lipase levels in breastmilk remains somewhat unclear, but it is believed to be a natural variation among lactating women. Some mothers may notice that their stored milk develops these characteristics after being refrigerated or frozen, leading to distress when their babies refuse to consume it. The presence of high lipase can be particularly concerning for mothers who rely on pumping and storing milk for later use.
Preventive Measures
To prevent high lipase breastmilk from becoming a feeding issue, several strategies can be employed:
1. Scalding the Milk: One of the most effective methods to manage high lipase is to scald the milk shortly after pumping. This process involves heating the milk to about 180°F (82°C) and then cooling it quickly before storage. Scalding inactivates the lipase enzyme, preventing it from altering the milk’s taste. Some mothers have found success using the sous vide method for scalding, which allows for precise temperature control and can be less time-consuming.
2. Storage Techniques: Proper storage is crucial. Milk should be stored in clean, airtight containers and can be frozen for longer preservation. However, it’s essential to note that even with proper storage, high lipase milk may still develop its characteristic taste.
3. Taste Testing: Mothers are encouraged to taste their milk after it has been stored to determine if it has developed any off-flavors. This can help in deciding whether to scald the milk before freezing or to use it fresh.
4. Feeding Strategies: If a baby refuses high lipase milk, some mothers have found that warming the milk slightly or mixing it with fresh milk can make it more palatable for their little ones.
Conclusion
While high lipase breastmilk can pose challenges for breastfeeding mothers, understanding the condition and implementing preventive measures can help ensure that babies receive the nourishment they need without rejecting stored milk. By scalding milk and employing proper storage techniques, mothers can effectively manage high lipase levels and maintain a successful breastfeeding experience.

How do I lower lipase in my breast milk?

Scalding milk is believed to slow lipase’s action in the milk. Research shows that lipase is not responsible for the changes in smell. Removing lipase removes an important enzyme that helps the baby digest fats.

How to reduce high lipase?

***Per Lawrence & Lawrence, bile salt-stimulated lipase can also be destroyed by heating the milk at 144.5 F (62.5 C) for one minute (p. 205), or at 163 F (72 C) for up to 15 seconds (p. 771).

Is it better to freeze dry or dehydrate breast milk?

While dehydrating breast milk may seem like a convenient way to preserve it, this method is not currently recommended by health professionals or organizations. Dehydration can significantly impact the nutritional value and immunological properties of breast milk, rendering it less beneficial for your baby.

How to avoid lipase in breastmilk?

Try the 50/50 approach. Mixing half stored milk with half freshly pumped or expressed milk might satisfy your baby since the soapy or metallic taste will be less strong. Scald your pumped milk. Scalding your breast milk might reduce the flavor and smell changes associated with high lipase breast milk.

How do you sweeten high lipase milk?

It is important to know that this milk is still safe and nutritious. Strategies to manage high lipase breast milk include scalding freshly expressed milk to deactivate the lipase or mixing stored breast milk with fresh breast milk, formula, or a small amount of vanilla extract to make the milk more palatable.

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.

Can you add vanilla to breast milk with high lipase?

You can start by masking the taste by adding a few drops of alcohol-free vanilla extract to the milk, or mixing the thawed milk with freshly pumped milk. Keep in mind, the Centers for Disease Control and Prevention advises you cool freshly expressed milk before combining it.

How to lower lipase levels in breast milk naturally?

Scald your breastmilk to reduce high lipase.
If your breastmilk does have high lipase, you can scald your milk before freezing or storing to prevent this from happening.

How to prevent breast milk from tasting soapy?

Scalding fresh milk will stop the enzymes from breaking down the fat, preventing that soapy smell and taste.

What foods change the taste of breastmilk?

Numerous studies have examined the effect of maternal ingestion of different foods/flavors on breast milk and subsequent children’s responses. These studies have shown that flavor compounds from caraway, anise, mint, garlic, carrots, and alcohol are detectable in breast milk through chemical and sensory analyses.