How to scald breastmilk to remove lipase?

Understanding High Lipase in Breast Milk
For many breastfeeding mothers, the presence of high lipase in breast milk can be a perplexing issue. Lipase is an enzyme that helps break down fats in milk, but when present in excess, it can lead to a soapy or metallic taste and smell, making the milk less palatable for infants. This can be particularly concerning for mothers who pump and store their milk, as babies may refuse to drink milk that has developed these off-putting flavors. Fortunately, scalding breast milk is an effective method to neutralize the effects of high lipase.
The Scalding Process
Scalding breast milk involves heating it to a specific temperature to deactivate the lipase enzyme, thus preventing the undesirable changes in taste and smell. Here’s how to do it effectively:
1. Stovetop Method:
– Pour the expressed breast milk into a saucepan.
– Heat the milk over medium heat, stirring gently to ensure even heating.
– Monitor the temperature closely; you want to heat the milk to about 180°F (82°C). This temperature is crucial as it effectively deactivates lipase without compromising the nutritional quality of the milk.
– Once the milk reaches this temperature, remove it from the heat immediately. Allow it to cool before transferring it to storage containers.
2. Sous Vide Method:
– For those who prefer a more controlled approach, using a sous vide machine can be a game-changer.
– Set the sous vide to 180°F (82°C) and place the sealed bags of breast milk in the water bath.
– Let the milk sit in the water bath for about 30 minutes. This method ensures that the milk is heated evenly and thoroughly, effectively deactivating the lipase while preserving its quality.
3. Bottle Warmer Method:
– If you have a bottle warmer, you can also use it to scald breast milk.
– Set the warmer to the appropriate temperature and monitor it closely, ensuring it reaches 180°F (82°C) before removing the milk.
Storage After Scalding
Once the breast milk has been scalded and cooled, it can be safely stored in the refrigerator or freezer. Scalded milk can typically be stored in the refrigerator for up to 4 days and in the freezer for about 6 months. It’s important to label the containers with the date to keep track of freshness.
Conclusion
Scalding breast milk is a straightforward yet effective solution for mothers dealing with high lipase levels. By following these methods, mothers can ensure that their pumped milk remains palatable for their babies, allowing them to continue providing the benefits of breast milk even when they are not nursing directly. Whether using the stovetop, sous vide, or bottle warmer, the key is to reach the right temperature to deactivate lipase while maintaining the milk’s nutritional integrity.

How to scald milk for high lipase?

How to scald breastmilk with high lipase

1. After expressing your milk, put it in a saucepan over medium heat.
2. Heat until it reaches a tempurature of 82 C (180 F).
3. Once you reach this temperature, remove the pan from heat, cool, and store it as quickly as possible.

How long does it take for lipase to break down milk?

The flavor of high lipase milk can change as quickly as 24 hours or over a few days. One option is to test through trial and error exactly how long it takes before the flavor changes.

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.

What breaks lipase down?

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 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.

Can you donate breastmilk if you have high lipase?

Secondly, some moms’ milk smells like it has excess lipase in it, yet it can be remedied when mom stops taking Omega 3 supplements. If your milk truly has excess lipase, while your idea to donate your milk is a wonderful one, there is a chance your babies might actually still take your milk.

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.

What disqualifies you from donating breast milk?

You may be disqualified from donating breast milk if you: Have or are being treated for HIV, HTLV (human T-cell leukemia virus), hepatitis B or C, or syphilis. Have a sexual partner who is at risk for HIV, HTLV, hepatitis B or C, or syphilis. Have used recreational drugs within the last year.

How to lower lipase levels 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.

How can I lower my lipase level quickly?

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.