Breast milk is universally recognized for its nutritional benefits, yet some parents encounter a challenge known as high lipase milk. This occurs when a naturally occurring enzyme, lipase, is particularly active. While completely safe and nutritious for your baby, this increased activity can alter the milk’s taste and smell after it has been expressed and stored. This article provides practical information and effective solutions for managing high lipase milk.
Understanding Lipase Activity in Milk
Lipase is an enzyme naturally found in all breast milk, playing an important role in breaking down fats. This breakdown makes the fats more digestible and easier for a baby to absorb, ensuring they receive essential nutrients. In cases of high lipase milk, this enzyme is more active than usual, causing the fats to break down at a faster rate once the milk is expressed. This rapid fat breakdown can lead to noticeable changes in the milk’s flavor and aroma over time.
Parents often describe high lipase milk as having a soapy, metallic, or even rancid smell or taste. Some may also perceive it as fishy or like stale nuts. To determine if your milk has high lipase activity, you can perform a simple taste and smell test. Pump a small amount of fresh milk and store a portion of it in the refrigerator for 24 hours, or freeze and then thaw a small sample. Compare the taste and smell of the stored milk to a freshly pumped sample; if an off-flavor or odor develops, high lipase is likely the cause.
Neutralizing High Lipase Milk
The most effective method for neutralizing high lipase activity in breast milk is scalding. This process involves heating the milk to deactivate the lipase enzyme, thereby preventing the fats from breaking down and altering the taste. Scalding should be done with freshly pumped milk, ideally as soon as possible, to stop the lipase activity before it significantly impacts the milk’s flavor.
To scald breast milk, pour the freshly expressed milk into a clean saucepan. Heat the milk over medium heat, continuously monitoring its temperature with a reliable food thermometer. The goal is to heat the milk to 180°F (82°C), at which point small bubbles will begin to form around the edges of the pan, but it should not come to a rolling boil. Boiling can diminish some of the milk’s beneficial nutrients.
As soon as the milk reaches 180°F, remove it immediately from the heat. Rapidly cool the scalded milk by placing the container in an ice bath or by transferring it to the refrigerator. This quick cooling step helps preserve the milk’s freshness and nutrient content. While scalding may slightly reduce certain nutrients or antibodies, the overall nutritional value of the milk remains largely intact.
Storing Treated Breast Milk
After scalding, proper storage ensures the quality of your now-palatable breast milk. Once cooled, transfer the milk into clean breast milk storage bags or bottles. It is always important to label each container with the date and time of scalding for easy tracking and to ensure a “first in, first out” approach to your milk supply.
Scalded breast milk generally follows the same storage guidelines as untreated breast milk. It can be stored in the refrigerator for up to four days. For longer-term storage, scalded milk can be frozen. It maintains its best quality when used within six to twelve months in a standard freezer. Once thawed, scalded milk should not be refrozen.
Addressing Common Concerns
A common concern among parents is whether high lipase milk is harmful to their baby. It is not; high lipase milk is entirely safe and nutritious for infants. The primary challenge lies in a baby’s potential refusal to drink it due to the altered taste.
If your baby still refuses scalded milk, several strategies can be attempted. You might try mixing the scalded milk with freshly expressed milk to dilute any lingering off-flavors. Offering the milk at different temperatures, such as chilled, can also sometimes improve acceptance. For older babies who have started solids, incorporating the milk into purees or cereals can be an option. Some parents also find success by offering the milk when their baby is particularly hungry.
High lipase levels are a natural biological variation and cannot be prevented through diet or other means. It simply occurs in some individuals. If issues with milk acceptance persist, or if you have further questions, consulting with a lactation professional or pediatrician can provide additional guidance and support. For milk that a baby consistently refuses, alternative uses include milk baths or homemade lotions, which can provide skin benefits.