Lipase and Scalding

jblakewood

Please tell me your scalding routine?  I recently discovered I have a lipase imbalance and now that I am sort of over the emotional breakdown I had at the thought of 200+ ounces of frozen breastmilk that is now wasted I want to try scalding before freezing.  I know it is safe but my baby won't drink it and I am planning on donating it so it isn't totally wasted but the thought that my baby won't get to drink it is very hard to swallow (no pun intended).  

I scalded some this morning and just did it in a pan and then transferred to a large measuring cup and poured into bags in small increments.  Then I let those cool and put directly into freezer.  I am hoping to just have to add it to my fresh milk when I need to so that is why I am doing small increments.  Any tips or tricks I need to know about?  Am I doing it right? 

Sorry this is long and thanks in advance!

mexicolombiana

A few mothers find that their refrigerated or frozen milk begins to smell or taste soapy, even though all storage guidelines have been followed closely. Per Lawrence & Lawrence (p. 781), the speculation is that these mothers have an excess of the enzyme lipase in their milk, which begins to break down the milk fat soon after the milk is expressed. Most babies do not mind a mild change in taste, and the milk is not harmful, but the stronger the taste the more likely that baby will reject it.

Lipase is an enzyme that is normally present in human milk and has several known beneficial functions:

• Lipases help keep milk fat well-mixed (emulsified) with the ?whey? portion of the milk, and also keep the fat globules small so that they are easily digestible (Lawrence & Lawrence, p. 156).
• Lipases also help to break down fats in the milk, so that fat soluble nutrients (vitamins A & D, for example) and free fatty acids (which help to protect baby from illness) are easily available to baby (Lawrence & Lawrence, p. 156).
• The primary lipase in human milk, bile salt-stimulated lipase (BSSL), ?has been found to be the major factor inactivating protozoans? (Lawrence & Lawrence, p. 203).

Per Lawrence & Lawrence (p. 158), the amount of BSSL in a particular mother?s milk does not vary during a feed, and is not different at different times of day or different stages of lactation. There is evidence that there may be a decrease in lipase activity over time in mothers who are malnourished.

Many mothers who need to store their expressed milk but have problems with excess lipase sometimes wonder whether changing their diets may help. This post to the LLLI forums discusses some ideas from human milk researcher Leon Mitoulas about this question:  Can diet changes help with the Lipase issue?

What can I do if my storage problem is due to excess lipase? Once the milk becomes sour or rancid smelling/tasting, there is no known way to salvage it. However, newly expressed milk can be stored by heating the milk to a scald to inactivate the lipase and stop the process of fat digestion. Scald the milk as soon after expression as possible.

To scald milk:

• Heat milk to about 180 F (82 C), or until you see little bubbles around the edge of the pan (notto a full, rolling boil).
• Quickly cool and store the milk.

Scalding the milk will destroy some of the antiinfective properties of the milk and may lower some nutrient levels, but this is not likely to be an issue unless all of the milk that baby is receiving has been heat-treated.

Per Lawrence & Lawrence, bile salt-stimulated lipase can also be destroyed by heating the milk at 144.5 F (62.5 C) for one minute (p. 205), or at 163 F (72 C) for up to 15 seconds (p. 771).

 

That's all from

https://kellymom.com/bf/pumpingmoms/milkstorage/lipase-expressedmilk/ 

jblakewood

theresat858:

I like this blog post about it:

https://sdbfc.com/blog/2012/9/4/battling-and-resolving-excess-lipase-in-breastmilk.html

 

Thank you!!!