Breastfeeding can bring a range of unexpected challenges from managing your milk supply to ensuring your baby accepts the taste of stored milk. For some breastfeeding parents an unexpected hurdle can arise in the form of high lipase milk. If you’ve noticed that your expressed breast milk sometimes develops a soapy or metallic taste, this post will help you understand what high lipase milk is, what causes high lipase in breast milk and the practical steps you can take to manage it effectively.
What Is Lipase and Why Does It Affect Breast Milk?
Lipase is a naturally occurring enzyme in breast milk. Its primary role is to break down fats into smaller, digestible components making it easier for infants to absorb essential nutrients. In this way, lipase serves a crucial purpose in your baby’s growth and development by enabling them to utilize the full nutritional profile of your milk.
Quote: “Lipase is like nature’s little helper, breaking down the fats in breast milk so that your baby gets the energy they need to grow.”
Why Does High Lipase Affect Breast Milk?
Sometimes certain people naturally produce more lipase than others which leads to what we refer to as high lipase milk. When breast milk has a higher-than-average lipase concentration, the enzyme continues to break down fat even after the milk has been pumped and stored. This ongoing activity can lead to changes in taste and smell which some babies may find unpleasant. The most common taste associated with high lipase breast milk is a soapy or metallic flavor.
Key Fact: High lipase in breast milk doesn’t mean there’s anything wrong with you or your milk. It simply reflects a natural variation in enzyme levels.
Identifying High Lipase Milk
How do you know if you have high lipase milk? Let’s look at some of the key indicators and ways you can confirm if high lipase is responsible for your milk’s unique taste or smell.
Common Signs of High Lipase Milk
Parents often notice high lipase milk when:
- Milk develops a soapy or metallic taste after storage.
- Baby refuses stored milk they typically accept fresh milk but seem fussy with the stored milk.
- Smell and taste change over time, especially after freezing and thawing.
Testing for High Lipase at Home
If you suspect you have high lipase milk, there’s a simple way to test it at home. Here’s how:
- Pump a small amount of fresh milk into a sterile container.
- Freeze the milk for at least 24 hours.
- Thaw the milk and check the taste and smell. If it develops a soapy or metallic flavor, it may indicate high lipase levels.
Factors Influencing Lipase Levels in Milk
Some people wonder “What causes high lipase milk?” Factors aren’t always clear but possible influences include:
- Genetics: High lipase levels can be hereditary.
- Storage methods: Certain containers may impact the rate of enzyme activity.
- Diet and lifestyle: While more research is needed, some parents report minor changes with dietary adjustments.
Is High Lipase Milk Safe for Your Baby?
While high lipase milk might have an off-putting taste, it’s still safe for babies to consume. However, some infants are more sensitive to these changes and may outright refuse the milk. Below we’ll discuss the safety and impact on your baby.
Safety Considerations
The primary concern with high lipase breast milk isn’t safety but taste. The milk’s nutritional value remains intact even if the taste and smell change over time. Pediatricians generally agree that high lipase in breast milk doesn’t pose a health risk.
| Myth | Truth |
|---|---|
| High lipase milk is unsafe | High lipase milk is entirely safe for babies despite changes in taste. |
| Lipase-rich milk spoils quickly | Lipase breaks down fat but doesn’t spoil the milk itself. |
| Lipase presence is unhealthy | Lipase is a natural beneficial enzyme found in all breast milk. |
Will Babies Refuse High Lipase Milk?
While high lipase milk is safe, some babies react negatively to the altered taste especially when they’re accustomed to the fresh version. For these babies, there are ways to mask or reduce the flavor changes which we’ll explore in the next section.
Managing High Lipase in Pumped Breast Milk
The soapy taste can make it challenging to build up a stash of frozen milk. Luckily, there are techniques to manage this taste allowing your baby to enjoy high lipase milk without the fuss.
Scalding Milk to Neutralize Lipase
One of the most reliable methods for dealing with high lipase milk is scalding a process that deactivates the lipase enzyme to prevent taste alterations. Here’s how:
- Heat the milk on the stove in a small pan until you see tiny bubbles at the edges (approximately 180°F/82°C).
- Remove from heat immediately to prevent boiling.
- Cool the milk quickly by placing the container in ice water.
- Store as usual (in sterile containers or freezer bags).
| Scalding Method | Pros | Cons |
|---|---|---|
| Deactivates lipase | Removes the soapy/metallic taste | May slightly reduce nutrients |
| Keeps milk tasting fresh | Suitable for babies sensitive to taste | Requires immediate post-pump action |
Note: Scalding can lead to a minor reduction in nutrients but the milk remains highly nutritious and safe.
Alternative Solutions
Not every parent wants to go through the process of scalding each batch of milk. Here are a few alternatives to consider:
- Mix fresh and stored milk: Adding a small amount of fresh milk to thawed, high lipase milk can help mask the taste.
- Experiment with thawed milk: Some parents find that adding a few drops of vanilla extract (safe for babies in small amounts) can help mask the flavor.
- Introduce milk gradually: If your baby is old enough, try offering high lipase milk in small doses to help them get used to the taste.
Storing and Handling High Lipase Milk
Proper storage is essential for reducing lipase activity in stored milk. Here are the best practices for managing high lipase breast milk storage.
Freezing Techniques
Freezing milk immediately after pumping can help slow down lipase activity. Follow these steps for the best results:
- Freeze within 24 hours: For freshest taste and least breakdown of fats.
- Use milk storage bags: Specifically designed for breast milk to prevent air exposure.
- Limit freezer time: Aim to use frozen milk within 3-6 months.
Storage Tips for High Lipase Milk
| Method | Tip |
|---|---|
| Freeze milk in small batches | Use 2-4 oz portions to prevent waste if baby refuses large quantities of thawed milk. |
| Keep freezer temperature low | Aim for 0°F (-18°C) or lower to preserve milk quality. |
| Label milk with dates | Rotate your supply, using the oldest milk first to maintain freshness. |
Conclusion
High lipase milk may present a unique challenge but it’s one that can be managed with the right techniques and support. By experimenting with storage methods, scalding routines and feeding techniques, you can find a solution that works best for you and your baby.
Frequently Asked Questions
Can Diet Changes Affect Lipase Levels in Breast Milk?
Current research is inconclusive but some anecdotal evidence suggests that reducing high-fat or processed foods may slightly impact lipase activity. However, these adjustments don’t usually eliminate high lipase milk entirely.
How Long Does It Take to Scald Milk?
The process generally takes around 3-5 minutes, depending on your stovetop and milk quantity. Look for small bubbles around the edges to know when it’s ready.
Is Scalding Necessary for All Breast Milk?
No. Scalding is only helpful if your baby reacts poorly to the taste of high lipase milk. If they don’t mind the taste, you can skip the scalding process.
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