How do you prevent high lipase in breast milk?

Understanding High Lipase in Breast Milk
High lipase levels in breast milk can lead to significant challenges for breastfeeding mothers, particularly when it comes to storing and feeding expressed milk. Lipase is an enzyme that helps break down fats in milk, but when present in excess, it can alter the taste and smell of the milk, making it unpalatable for infants. This condition often manifests as a soapy or rancid flavor, which can lead to babies refusing to drink the milk.
Causes and Effects
The presence of high lipase in breast milk is not uncommon, and while the exact causes are not fully understood, it is believed to be related to the mother’s individual biochemistry. When breast milk is stored, especially if not handled properly, the lipase can become overly active, leading to undesirable changes in flavor and aroma. This can be particularly distressing for mothers who have worked hard to express and store their milk, only to find that their baby rejects it.
Preventing High Lipase Activity
To manage and prevent high lipase activity in breast milk, several strategies can be employed:
1. Scalding the Milk: One of the most effective methods to prevent high lipase activity is to scald the milk shortly after expressing it. This process involves heating the milk to about 180°F (82°C) and then cooling it quickly before storing it. Scalding inactivates the lipase enzyme, thus preventing it from altering the milk’s taste.
2. Proper Storage Techniques: Storing breast milk correctly is crucial. Milk should be refrigerated or frozen immediately after expressing. If stored in the refrigerator, it should be used within a few days, while frozen milk can last for several months. However, it’s essential to ensure that the milk is stored in airtight containers to minimize exposure to air, which can also contribute to oxidation and spoilage.
3. Testing for High Lipase: Mothers can conduct a simple taste test to determine if their milk has high lipase levels. By expressing a small amount of milk and storing it in the refrigerator for 24 hours, they can check for any changes in taste. If the milk tastes soapy or rancid after this period, it may indicate high lipase activity.
4. Using the Sous Vide Method: Some mothers have found success using the sous vide method for scalding milk. This technique allows for precise temperature control, ensuring that the milk is heated evenly and effectively inactivates the lipase without compromising the nutritional quality of the milk.
Conclusion
High lipase in breast milk can pose challenges for breastfeeding mothers, but with the right techniques, it is possible to manage and prevent these issues. By scalding the milk, employing proper storage methods, and testing for lipase levels, mothers can ensure that their expressed milk remains palatable for their infants. Understanding and addressing high lipase can help maintain the breastfeeding journey, allowing mothers to provide their babies with the best nutrition possible.

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.

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 to make breastmilk sweeter?

You can scald your milk to restore good flavor by gently heating it for a brief period. Certain chemical reactions. Sometimes your milk can smell and taste sour. This can happen very quickly if you have certain additives in your diet — like polyunsaturated and rancid fats or water rich in copper and iron ions.

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.

Why is my milk suddenly high lipase?

High lipase levels in breast milk can vary among women due to genetic factors or dietary influences. It’s a natural variation with no known specific cause.

How to tell if milk is high in lipase?

If your milk smells a little soapy, the cause is often milk that is high in lipase activity.

How to lower lipase levels naturally?

Follow a diet that is low in fat, low in red meat, and high in fiber. Make sure you tell your doctor, as well as all healthcare providers, about any other medications you are taking (including over-the-counter, vitamins, or herbal remedies).

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.

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).

Can you prevent high lipase in breastmilk?

Keep in mind, the Centers for Disease Control and Prevention advises you cool freshly expressed milk before combining it. If that doesn’t work, Nelson says there are other ways to help. “First, you can deep freeze your milk immediately after it is expressed/pumped, which helps decrease the lipase activity,”1 she says.