How to avoid high lipase in breastmilk?

Understanding High Lipase in 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 reject expressed milk that has been stored, leading to frustration for mothers who have worked hard to pump and store their milk.
What is High Lipase?
Lipase is an enzyme that helps break down fats in milk. While it plays a crucial role in digestion, excessive lipase activity can alter the flavor and aroma of breast milk, making it taste soapy or metallic. This change can occur after the milk has been expressed and stored, particularly in refrigerated or frozen conditions . Mothers may notice their babies refusing to drink milk that has developed these off-putting characteristics, which can be distressing.
Identifying High Lipase Milk
To determine if you have high lipase milk, a simple taste test can be performed. After expressing milk, taste it immediately and then again after refrigeration. If the milk tastes or smells soapy after being stored, it is likely that high lipase is the culprit. This condition is not uncommon, yet it often goes unrecognized until a baby refuses to drink the stored milk.
Strategies to Manage High Lipase
Fortunately, there are several strategies that mothers can employ to manage high lipase levels in their breast milk:
1. Scalding the Milk: One of the most effective methods to prevent high lipase from affecting the milk is to scald it shortly after expressing. Scalding involves heating the milk to about 180°F (82°C) and then cooling it quickly before storage. This process inactivates the lipase enzyme, preventing it from altering the milk’s taste.
2. Mixing Fresh and Thawed Milk: If you have already stored milk that has high lipase, consider mixing it with freshly expressed milk. This can help mask the off-flavors and make it more palatable for your baby.
3. Storage Techniques: While freezing does not stop lipase activity, proper storage techniques can help. Use airtight containers and ensure that the milk is cooled quickly before freezing to minimize the time it spends at warmer temperatures, which can exacerbate the breakdown of fats.
4. Experiment with Different Storage Times: Some mothers find that their milk is more acceptable to their babies if it is consumed sooner rather than later. Experimenting with how long you store the milk before offering it to your baby can yield better results.
Conclusion
High lipase in breast milk can pose challenges for breastfeeding mothers, but understanding the condition and employing effective management strategies can help ensure that your baby receives the nourishment they need without rejecting stored milk. By scalding milk, mixing fresh and stored batches, and experimenting with storage techniques, mothers can navigate this issue with greater ease and confidence.

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.

How to reduce high lipase?

Avoiding alcohol, and taking all the prescribed medications are the primary treatments for high blood lipase levels, if you are being followed in the outpatient department, and you have not been diagnosed with any kind of pancreatitis. Follow all of your healthcare provider’s instructions.

Can babies drink high lipase milk?

Many babies don’t reject high lipase milk, but what should you do If you suspect that your baby does have a harder time drinking it because of the smell or taste? Try mixing it with some freshly pumped or expressed milk.

What deactivates lipase?

Immobilized lipase is frequently deactivated by lower alcohols with deactivation being caused by the immiscibility between triglycerides and methanol or ethanol. When the lower alcohol is adsorbed to the immobilized enzyme, the entry of triglycerides is blocked, which causes the reaction to stop.

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.

Why is my milk suddenly high lipase?

Lipase is naturally found in breast milk, and it’s believed that an excess of this enzyme can cause the flavor of breast milk to change. When expressed milk is stored in cool temperatures, it’s suspected that high levels of lipase make the fats in your milk break down more quickly, impacting the flavor and smell.

Does freezing milk immediately reduce lipase?

Milk must be scalded before freezing, as lipase is still active even at low temperatures. Unfortunately, many women find out that they have excess lipase after establishing a freezer stash and finding that their baby won’t take any of it.

How do you reduce lipase in breast milk?

Scald Your High Lipase Breast Milk: Gently heating your milk can deactivate the lipase enzyme however, scaling could reduce some of the beneficial nutrients and gut bacteria you do want to preserve in your breast milk. Track Time: Be mindful of how long your milk is stored before use.

What destroys lipase?

Digestive enzymes: Digestive enzymes, including papain, pepsin, betaine HCL, and hydrochloric acid, can destroy the lipase enzymes. Enteric-coated lipase enzyme products are protected against destruction by stomach acid.

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.