What Helps with High Lipase in Breast Milk? Solutions for Moms

While frustrating, it is important to remember that high lipase breast milk is perfectly safe and nutritionally sound for your baby. The challenge lies in the soapy or metallic taste that some babies reject, but thankfully, several proven strategies exist to manage high lipase milk effectively and save your pumped supply.

Quick Summary

This guide provides practical and effective strategies for managing high lipase breast milk, focusing on preventing the altered taste and odor that can cause a baby to refuse stored milk. Techniques include scalding, rapid freezing, and mixing milk.

Key Points

• Scald Freshly Pumped Milk: Heating milk to 180°F immediately after pumping deactivates the lipase enzyme and prevents taste changes.

• Freeze Milk Immediately: Rapidly freezing milk after expression slows down lipase activity, minimizing the chance of an altered taste.

• High Lipase Milk is Safe: The soapy or metallic taste caused by high lipase is not harmful to your baby, though some may refuse it.

• Mix Stored and Fresh Milk: Blending high lipase milk with freshly expressed milk can dilute the altered taste and make it more palatable for your baby.

• Explore Alternative Uses: High lipase milk can be used for milk baths or added to baby food for nutritional benefits if your baby consistently refuses to drink it.

• Consult a Lactation Professional: For personalized advice and confirmation, speaking with a lactation consultant is highly recommended.

Understanding High Lipase in Breast Milk

Lipase is an enzyme naturally present in breast milk that plays a crucial role in breaking down fats, making them easier for a baby to digest and absorb. However, some mothers have higher levels of lipase activity, which causes the breakdown of milk fats to occur much faster once the milk has been expressed and stored. This rapid process releases fatty acids that can give the milk a soapy, metallic, or even fishy odor and taste. It is important to distinguish high lipase milk from spoiled milk, which has a distinctly sour, foul smell and taste caused by bacterial growth. High lipase is not a sign of bad milk, but simply a natural variation. The taste change usually only affects stored milk, not milk consumed directly from the breast.

How to Test for High Lipase Activity

To determine if high lipase is the issue, you can perform a simple at-home test:

• The Refrigeration Test: Pump a small amount of milk and refrigerate it. After 12-24 hours, taste and smell it. If it has a soapy or metallic flavor, high lipase is likely the cause.
• The Freezing Test: Pump another small amount, freeze it, and then thaw it after a day or two. Compare it to fresh milk to check for changes in taste and smell.

Proven Strategies to Manage High Lipase

If you have confirmed that high lipase is affecting your stored milk and your baby is refusing it, there are several management techniques to try.

The Scalding Method

Scalding is the most reliable way to deactivate the lipase enzyme and prevent the taste change. It is most effective when done immediately after pumping, before the enzyme has had time to significantly alter the milk's flavor.

1. Pour freshly expressed milk into a clean saucepan.
2. Heat the milk slowly over medium heat until it reaches approximately 180°F (82°C). You should see small bubbles forming around the edges, but it should not come to a rolling boil. A food thermometer can ensure accuracy.
3. Once the target temperature is reached, remove the milk from the heat immediately.
4. Quickly cool the milk by placing the saucepan or a storage container holding the milk into an ice bath.
5. Store the cooled milk in the refrigerator or freezer as you normally would.

Quick Freezing

Since lipase activity slows significantly when milk is frozen, moving milk to the freezer as soon as possible after pumping is another strategy. This minimizes the time the milk spends in the refrigerator where the enzyme is most active. For best results, use a deep freezer and place the milk at the back where the temperature is coldest.

Mixing Milk

Some babies may not be bothered by a mild high lipase taste. For those who are picky, you can try mixing older, high lipase milk with a larger portion of freshly expressed milk. Start with a small amount of the affected milk and gradually increase it to see what your baby will tolerate. This method can help prevent a larger stash from going to waste.

Alternative Uses

If your baby consistently refuses scalded or mixed milk, there are still ways to use your stored supply. High lipase milk is still full of valuable nutrients and can be used for:

• Milk baths: The moisturizing properties of breast milk are beneficial for baby's skin and can help with eczema and diaper rash.
• Adding to solids: For babies six months and older, you can add high lipase milk to baby cereals, pureed fruits, or smoothies. The flavor of the food can effectively mask the taste of the milk.
• Breast milk jewelry: Many companies specialize in preserving breast milk in keepsakes, offering a unique way to commemorate your breastfeeding journey.

Professional Freeze-Drying

For those looking for a long-term solution, professional freeze-drying services can transform your breast milk into a stable powder. Many mothers report that the freeze-dried powder has a significantly less pronounced lipase taste when reconstituted. This process removes water, effectively halting enzyme activity until water is added back in. For more information, you can research services like Milkify, which offer this option.

High Lipase vs. Other Milk Issues

It's important to be able to distinguish high lipase from other potential issues that can affect stored milk. Understanding the differences ensures you take the right corrective action.

Feature	High Lipase Milk	Spoiled Milk	Oxidized Milk
Cause	Natural variation in lipase enzyme activity.	Bacterial contamination from improper storage or handling.	Chemical reaction of oxygen with fats in the milk.
Taste/Smell	Soapy, metallic, or fishy.	Distinctly sour and rancid.	Sour or rancid.
Onset of Odor	After refrigeration or freezing.	Improper storage conditions.	Can be immediate, not just after storage.
Safety	Safe for the baby to drink.	Unsafe for the baby to drink.	Unsafe for the baby to drink.
Nutritional Value	Remains intact.	Compromised due to bacterial growth.	Can reduce fat-soluble vitamins and antioxidants.

If you suspect oxidized milk, check for sources of rancid fats in your diet (e.g., fish oil supplements) or excess iron/copper in your water supply. Increasing antioxidant intake may help.

Working with a Professional

While the tips above are effective, dealing with high lipase can still feel overwhelming. Consulting with a lactation consultant can provide personalized guidance and reassurance. They can help you troubleshoot your specific situation, confirm a high lipase diagnosis, and devise a plan that works for your family's feeding goals. Your breast milk is still incredibly beneficial for your baby, and a professional can help ensure it doesn't go to waste.

Conclusion

High lipase activity is a common and natural variation in breast milk that, while harmless, can present a challenge with bottle-feeding due to an altered taste and smell. The key to managing it is preventing the enzyme from changing the flavor before your baby drinks it. Effective solutions include scalding freshly pumped milk, rapid freezing, mixing stored milk with fresh, and exploring alternative uses. Understanding the difference between high lipase milk and truly spoiled or oxidized milk is also crucial for safety. By implementing these strategies, you can preserve your valuable milk supply and ensure your baby receives all the benefits of your breast milk.

Visit KellyMom for more information on managing high lipase in breast milk.

Frequently Asked Questions

What does high lipase milk taste or smell like?

High lipase milk often develops a soapy, metallic, or sometimes fishy smell and taste after being refrigerated or frozen due to the rapid breakdown of fats.

Is high lipase breast milk safe for my baby?

Yes, high lipase breast milk is perfectly safe and nutritious for your baby. The altered taste is the only issue, and it does not harm your baby in any way.

How do I know if I have high lipase breast milk?

You can perform a taste test by storing a small amount of milk in the refrigerator or freezer. If it changes from a mild, sweet taste to a soapy one after 12-24 hours or thawing, you likely have high lipase milk.

Does scalding destroy the nutrients in breast milk?

While scalding can reduce some of the heat-sensitive immune-boosting properties of breast milk, it preserves the majority of the milk's nutritional value. For babies who won't drink un-scalded milk, it is often a worthwhile trade-off.

Can I mix high lipase milk with fresh milk?

Yes, mixing older high lipase milk with freshly expressed milk is an effective way to mask the altered taste. Start by mixing a small amount and adjust the ratio as your baby accepts it.

What is the difference between high lipase and spoiled milk?

High lipase milk has a soapy or metallic taste and is safe to consume, while spoiled milk has a distinctly sour, rancid odor and is unsafe due to bacterial contamination.

What if my baby still won't take high lipase milk?

If other methods fail, consider using the milk for purposes like breast milk baths for your baby's skin or adding it to baby food once they start solids.