BM going sour really fast

Re: BM going sour really fast

• mrsbird1129 member

  February 2010

  Could it be how you're storing after it's out of the fridge?  What kind of nipples do you use?  We were using latex in the Playtex Drop Ins and it was stinky fast.  This doesn't happen with the silicone. 

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• alybookgirl

  February 2010

  What I do is pump and stick those Medella airtight containers straight in the fridge. I will put them on the counter when I know I will need a bottle. Last night I did this for the babysitter.....the bottle was never used since DD slept the whole time but when I went to smell the bottle, it was disgusting and sour. I was going to dreamfeed her with it but had to dump it. It had only been out for 3ish hours. I used Dr. Browns bottles/nipples.

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• tommigirle

  February 2010

  from kellymom: 

   

  A few mothers find that their refrigerated or frozen milk begins to smell or taste soapy, sour, or even rancid soon after it's stored, 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.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 (not to 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). 

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