Breast milk is a complex fluid, providing tailored nutrition and immune support for infants. Its composition naturally varies, influenced by factors such as the baby’s age, time of day, and feeding stage. Subtle differences can occur, leading to unique characteristics in individual milk supplies. Understanding these variations helps parents address unexpected changes in expressed milk.
Understanding High Lipase Milk
Lipase is an enzyme naturally present in all breast milk, helping break down fats for easier digestion and nutrient absorption. In some individuals, lipase exhibits higher activity, causing fats in expressed milk to break down more rapidly during storage. This increased activity defines “high lipase milk.” High lipase milk is a natural variation and completely safe for a baby to consume. It retains its full nutritional value. The only concern arises if a baby refuses to drink the milk due to changes in its taste or smell, which can be frustrating for parents who have invested time in pumping and storing.
Identifying High Lipase Milk
The primary indicators of high lipase milk are changes in its smell and taste after storage. Freshly expressed high lipase milk typically smells and tastes normal, often described as sweet or mild. However, once refrigerated or frozen, active lipase breaks down fats, leading to a distinct soapy, metallic, or sometimes fishy or rancid aroma and flavor. These changes can become noticeable within 24 hours of refrigeration or after thawing frozen milk, with intensity increasing over time. To determine if you have high lipase milk, perform a simple at-home test. First, taste and smell a small amount of freshly pumped milk to establish a baseline. Then, store a portion in the refrigerator for 12 to 24 hours, and another in the freezer for a few days before thawing. If refrigerated or thawed frozen samples develop the characteristic soapy or metallic taste and smell absent in the fresh milk, high lipase is likely the cause. Distinguish this from spoiled milk, which typically has a distinctly sour or unpleasant odor and may appear chunky or discolored.
Managing High Lipase Milk
If you identify high lipase milk and your baby is reluctant to drink it, several strategies can help preserve its palatability. One common method is scalding the milk immediately after expression, before storage. This involves gently heating the milk to about 180°F (82°C) until small bubbles appear around the edges, but not boiling. Scalding deactivates the lipase enzyme, preventing it from breaking down fats and altering the taste during storage. After heating, rapidly cool the milk in an ice bath before storing in the refrigerator or freezer. For milk that has already developed an altered taste, other approaches can be considered. Using the milk fresh, before the lipase has had time to act, is an option. You can also mix high lipase milk with freshly expressed milk, or with formula if your baby is accustomed to it, to dilute the strong flavor. For older babies, incorporating high lipase milk into purees, smoothies, or making breast milk popsicles can ensure they still receive its nutritional benefits.