Breastmilk is an adaptable and intricate substance, providing complete nutrition for infants. Enzymes, including lipase, are naturally present in breastmilk. Lipase facilitates the breakdown of fats, making them easier for a baby to digest and absorb. This action helps infants efficiently utilize the energy and fat-soluble vitamins found in breastmilk.
Understanding High Lipase Breastmilk
High lipase breastmilk refers to milk where the lipase enzyme has an elevated level of activity, breaking down fats at a faster rate than typically observed. This can lead to noticeable changes in the milk’s taste and smell, particularly after it has been expressed and stored.
The exact reasons for elevated lipase activity vary among individuals and are not fully understood. It is considered a natural variation in breastmilk composition, not a defect or contamination. While some research explores potential dietary influences, the primary cause appears to be individual differences in enzyme levels, possibly with a genetic component.
How to Identify High Lipase Breastmilk
Identifying high lipase breastmilk relies on sensory characteristics, especially after the milk has been stored. Freshly expressed milk with high lipase typically does not exhibit these changes. However, after refrigeration or freezing, the milk may develop a distinct soapy, metallic, or even rancid smell and taste.
These changes become more pronounced the longer the milk is stored. To differentiate high lipase milk from genuinely spoiled milk, taste a small amount; spoiled milk will have a distinctly sour and unpleasant odor, unlike the specific aromas associated with high lipase. A simple home test involves expressing milk, storing it for 24 hours in the refrigerator, and then checking for any changes in smell or taste.
Strategies for Managing High Lipase Breastmilk
One effective strategy for managing high lipase breastmilk is scalding the milk before storage. Scalding involves heating freshly expressed milk to a specific temperature to deactivate the lipase enzyme, preventing the rapid fat breakdown that alters taste and smell. This process should occur soon after pumping, ideally within a few hours, before lipase activity becomes too significant.
To scald breastmilk, gently heat it in a clean saucepan over medium heat or using a bottle warmer until it reaches approximately 180 degrees Fahrenheit (82 degrees Celsius). Small bubbles will begin to form around the edges of the pan. Avoid bringing the milk to a rolling boil, as excessive heat can degrade some nutrients. Once the target temperature is reached, immediately remove the milk from the heat and cool it rapidly, for example, by placing the container in an ice bath, before storing it in the refrigerator or freezer. While scalding deactivates the lipase and preserves taste, it may affect some active enzymes and antibodies, so offering fresh milk when possible is still beneficial.
Other strategies include mixing high lipase milk with fresh milk to dilute the altered taste. Some parents find their baby will accept a mixture of half stored milk and half freshly expressed milk. Freezing milk immediately after expression may also help slow down lipase activity, although taste changes can still occur upon thawing.
Safety of High Lipase Breastmilk for Infants
High lipase breastmilk is generally safe for babies to consume. The changes in smell and taste are primarily cosmetic and do not indicate spoilage or a loss of nutritional value. The milk retains all its beneficial nutrients, including fat-soluble vitamins and fatty acids, important for infant growth and development.
The main concern with high lipase breastmilk is often the baby’s refusal to drink it due to the altered taste. Some infants may not be bothered by the change, while others might show fussiness or outright rejection of the stored milk. Despite the taste changes, high lipase milk does not cause digestive issues for babies.