How to get lipase out of breast milk?

Understanding Lipase in Breast Milk
Lipase is an enzyme found in breast milk that plays a crucial role in breaking down fats, making them easier for infants to digest. However, some mothers may experience high lipase levels, which can lead to changes in the taste and smell of stored breast milk. This can result in babies refusing to drink milk that has been pumped and stored, particularly if it has been refrigerated or frozen for a period of time.
The Problem with High Lipase
When breast milk has high lipase, it can develop an unpleasant taste, often described as soapy or sour, after being stored. This change occurs due to the breakdown of fatty acids, which can happen more rapidly in some women than others. As a result, mothers may find their babies turning away from what is otherwise a nutritious source of food.
How to Manage High Lipase
To address the issue of high lipase in breast milk, one effective method is scalding the milk before storage. Scalding involves heating the milk to a temperature that is just below boiling, which inactivates the lipase enzyme. This process can help prevent the undesirable taste from developing over time.
#Scalding Method
1. Heat the Milk: Pour the expressed breast milk into a saucepan and heat it on the stove. Use a thermometer to monitor the temperature, aiming for around 180°F (82°C).
2. Watch for Steam: You don’t need to boil the milk; just heat it until you see steam rising.
3. Cool Quickly: Once the milk reaches the desired temperature, remove it from the heat and cool it quickly by placing the saucepan in a bowl of ice water.
4. Store Properly: After cooling, transfer the milk into storage bags or bottles and freeze or refrigerate as needed.
This method has been praised by many mothers who have struggled with high lipase milk, as it allows them to store their milk without the fear of it being rejected by their babies.
Alternative Solutions
If scalding is not an option or if mothers prefer not to alter the milk, there are other strategies to consider. Some mothers have found success with sous vide techniques, which involve vacuum-sealing the milk and heating it in a water bath at a controlled temperature. This method can also effectively inactivate lipase while preserving the milk’s nutritional quality.
Additionally, some mothers choose to feed their babies fresh milk whenever possible, minimizing the need for storage. This approach can help avoid the issues associated with high lipase altogether.
Conclusion
High lipase in breast milk can be a challenging issue for nursing mothers, but understanding the enzyme’s role and employing techniques like scalding can help ensure that babies receive the nourishment they need without rejecting stored milk. By taking proactive steps, mothers can continue to provide their little ones with the benefits of breast milk, even when faced with the complexities of high lipase.

What can I put in my milk for high lipase?

How to get your baby to drink high lipase breast milk

1. Mix with fresh milk. This method is the most likely to be successful.
2. Add a drop of non-alcoholic vanilla.
3. Try frozen milk from a different time.
4. Try it when baby is really hungry.
5. Try different temperatures.
6. Keep trying.

How to tell if breast milk has high lipase?

The longer milk is kept at room temperature or even in the refrigerator before being frozen, the more lipase activity it will have. Milk that has a high level of lipase can develop a soapy smell and taste, but is not harmful to the baby.

How to reduce lipase levels?

The best way to lower lipase levels is to treat the underlying condition that is causing it. If you have pancreatitis, your doctor will likely prescribe medication to help reduce inflammation and pain. They may also recommend lifestyle changes, such as eating a low-fat diet and avoiding alcohol.

How can I lower my lipase naturally?

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.

Does freezing breast milk right away stop lipase?

There is no scientific evidence to support the concept of high lipase breastmilk from the freezer. Milk may smell bad after thawing, but it is from general breakdown of fatty acids rather than an abnormally high content of lipase.

How do I know if my breastmilk is high in lipase?

You can’t see lipase, but changes in taste or smell can indicate its presence. The most notable signs of high lipase milk are changes in taste and smell. You might notice your milk having a scent or taste similar to metallic, vomit, eggs, soap, or fishy.

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 do you remove lipase from breast milk?

***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).

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.

How to tell if breastmilk has high lipase?

The longer milk is kept at room temperature or even in the refrigerator before being frozen, the more lipase activity it will have. Milk that has a high level of lipase can develop a soapy smell and taste, but is not harmful to the baby.