How to remove lipase taste from breast milk?

Understanding Lipase Taste in Breast Milk
For breastfeeding mothers, discovering that their pumped breast milk has an unpleasant taste—often described as soapy or metallic—can be distressing. This phenomenon is typically attributed to high lipase activity in the milk. Lipase is an enzyme that helps break down fats, but when present in excess, it can alter the flavor of stored milk, making it less palatable for infants.
Identifying the Problem
Mothers may notice that their baby refuses to drink milk that has been frozen or refrigerated, particularly if it has developed a distinct taste or smell. This can be especially concerning for those who have built up a significant stash of milk, only to find that their little one turns away from it with a grimace.
Solutions to Remove Lipase Taste
Fortunately, there are several strategies that mothers can employ to mitigate the effects of high lipase in breast milk:
1. Scalding the Milk: One of the most effective methods is to scald the breast milk before freezing it. This process involves heating the milk to just below boiling (around 180°F or 82°C) and then cooling it quickly before storage. Scalding inactivates the lipase enzyme, preventing it from altering the milk’s taste over time.
2. Mixing Fresh and Frozen Milk: If you already have a supply of milk that has developed the undesirable taste, consider mixing it with freshly pumped milk. This can help mask the soapy flavor, making it more acceptable for your baby. The Centers for Disease Control and Prevention recommends cooling the freshly expressed milk before combining it with the older milk to ensure safety.
3. Flavor Masking: Another approach is to add a few drops of alcohol-free vanilla extract to the milk. This can help disguise the off-putting taste, making it more palatable for your baby.
4. Testing and Adjusting Storage Practices: It’s also beneficial to experiment with how you store your milk. Collecting smaller amounts and freezing them in individual bags can help you test which batches your baby prefers. If you notice a particular batch has a stronger taste, you can adjust your pumping and storage methods accordingly.
Conclusion
Dealing with high lipase in breast milk can be challenging, but understanding the issue and employing these strategies can help ensure that your baby continues to receive the benefits of breast milk without the unpleasant taste. By scalding milk before freezing, mixing it with fresh milk, or using flavoring techniques, mothers can navigate this common breastfeeding hurdle with greater ease.

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.

Can you add vanilla to high lipase milk?

Try adding 1-2 drops of alcohol free vanilla extract! This can help mask the taste and smell.

What happens if a baby drinks high lipase milk?

Is High Lipase Milk Dangerous to Your Baby? Dr. Chang points out that while excess lipase can change the taste of the milk, it does not make it harmful to the baby. In fact, it may even have benefits for your milk.

How do you get rid of lipase taste?

Scald your breastmilk to reduce high lipase.

1. After expressing your milk, put it in a saucepan over medium heat.
2. Heat until it reaches 180 F, you’ll see little bubbles around the edge of the milk in the pan (do not boil!).
3. Once you reach this temp, remove the milk from the heat, cool and store as quickly as possible.

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.

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.

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 neutralize lipase?

Scald the Milk: Scalding effectively deactivates the lipase enzyme and prevents the milk from developing an unpleasant taste. Heat the expressed milk in a saucepan on the stove until it reaches a temperature just below boiling (around 180°F or 82°C), then quickly cool and store it.

Does freezing milk immediately reduce lipase?

One theory is that lipases, which are enzymes that naturally occur in human milk, continue working even when milk is frozen, breaking down fats and releasing fatty acids that can smell soapy or metallic.

How to get rid of lipase in breastmilk?

***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).