If you're a breastfeeding mom, you’re probably already juggling more than you ever thought possible—work, baby, and maintaining that precious supply of breast milk. At MILKworx, we understand that every drop counts and that’s why we’re here to talk about a topic that many moms might not be aware of: lipase in breast milk. Knowing about lipase and how to manage it can make all the difference in your breastfeeding journey, especially if you're pumping and storing milk to return to work.
What is Lipase?
Lipase is a natural enzyme found in breast milk that plays an important role in breaking down fats into fatty acids, making it easier for your baby to digest. This enzyme helps your little one absorb all the nutrients and essential fatty acids they need for healthy growth and development. Essentially, lipase is a good thing—until it becomes a bit too active.
The Problem with Excess Lipase
Some moms discover that after pumping and storing their milk, it develops a soapy or metallic smell and taste over time. This happens because of excess lipase activity. While this milk is still perfectly safe for your baby, some babies might refuse to drink it due to the altered taste. This can be frustrating, especially for working moms who rely on stored milk to keep their babies nourished during the workday.
How to Tell if Lipase is an Issue
You might suspect excess lipase if your freshly pumped milk smells fine but develops an off-putting odor after being stored in the refrigerator or freezer for a short time. To confirm, you can perform a simple test:
- Pump and store a small amount of milk: Divide it into two containers.
- Store one in the fridge and one in the freezer: Check them after a few hours, and again after a day or two.
- Smell and taste the milk: If it develops that soapy or metallic flavor, then lipase is likely the culprit.
How to Manage Excess Lipase
Don’t worry, mom—you can still provide your baby with your milk! Here are some strategies to manage excess lipase and keep your milk fresh:
- Scalding the Milk: The most effective method is to scald your milk right after pumping. Heat it until you see tiny bubbles around the edges (about 180°F or 82°C), but don’t let it boil. Then cool it quickly and store it. Scalding inactivates the lipase enzyme, preventing the milk from developing an off-taste.
- Freeze Immediately: If scalding feels too time-consuming, you can try freezing your milk immediately after pumping. Freezing slows down the lipase activity. However, this method may not be as effective if you plan on storing the milk for longer periods.
- Small Batches: Store milk in smaller quantities, like 1-2 ounces per bag, to reduce waste. If your baby refuses the milk, you haven’t lost a full bottle.
- Mix with Fresh Milk: If the taste change is mild, some babies might accept the milk if you mix it with freshly pumped milk.
- Label Your Milk: Always label your milk with the date it was pumped and whether it was scalded before storing. This helps you keep track of what might have excess lipase.
Understanding lipase and knowing how to manage it can help you avoid unnecessary stress and keep your milk stash safe for your baby. With a little knowledge and the right tools, you can continue to provide your baby with the best nutrition, no matter where your busy life takes you.
Remember, every drop counts, and at MILKworx, we’re here to support you every step of the way. Keep up the great work, mama—you’ve got this!
