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Breastfeeding
Bride2bMO
member
Questions re: scalding for lipase
Bride2bMO
member
I think my milk has this problem. We always struggled to give DS #1 bottles. Fortunately, he didn't need them too often. And this time, I do detect a soap smell/taste in the expressed milk. So, do you only have to scald if planning to freeze? Or will refrigerated milk develop this taste, too? How soon must it be done? Immediately following pumping? Or just before it is chilled in the fridge? So knowing that fresh milk can sit at room temp for a couple of hours before storing, when I'm in a rush is it better to leave it sitting out until I have a chance to scald it? Finally, is it only a problem if baby rejects taste, or is it best to deal with high lipase for nutritional reasons, too? Thanks!
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Re: Questions re: scalding for lipase
My milk tastes like vomit once it's in the fridge for more than 24 hours so I scald it the same day as I pump it. I wait until the evening when I'm finished pumping.
I would put the milk in the fridge when you are waiting to scald it.
Nutritionally there is nothing wrong with milk with high lipase. If your LO will drink it it's actually better not to scald it (which kills antibodies).
Ditto PP, except my milk gets the taste by 12 hours and DD won't drink it. It took us weeks of offering milk in the evening that I'd expressed early morning to figure it out, we thought she didn't like bottles! I scald all my milk when I get home from work every evening (fun!).
I did a taste test to figure out when it 'turned' save some out in the frig and taste it at intervals.
If your baby drinks it the next day, I wouldn't scald unless you're unsure how soon it will be used.
If you have a lipase issue, it comes out in either the frig or freezer, but every woman is different how much lipase/how fast it occurs and some babies don't mind the taste!
Can lipase make it sour faster? I had milk in the refrigerator freezer that I thawed (it was 3 months old) and it was VERY sour and nasty. I had a bunch that was fresh, so I put in all in the deep freeze right away. I tried some of that last night to make some oatmeal and it was sour. Not as bad as the older stuff in the fridge freezer, but still not fresh tasting or smelling.
Could this be lipase? Or do I just not make milk that is good for freezing?
Sounds like lipase. I had to throw out 1000oz because it was all sour.
Try scalding it before freezing it. Just put it in a pot and watch it closely. WHen you start seeing little bubbles remove it immediately. Let it cool some and then freeze.
If you have an excess lipase issue, you milk will be less stable at room temp as well as not last as long in the fridge. How long exactly is different for everyone though. You might try this test: take 2 ounces of freshly pumped milk and split into two bottles. Leave one out at room temp and check it every hour to see how long before it sours. Put the other bottle in the fridge and check once a day. I did this test and my refrigerated milk started to smell/taste funny on day 3, so if I am not going to use pumped milk within 2 days I scald and freeze the same day it is pumped.
I am able to refrigerate my milk from my pumping sessions at work throughout the day and scald it all when I get home in the evening to freeze and it is fine. I have heard some people have so much lipase that they have to scald immediately or it will sour.
If your baby drinks it without scalding, it is perfectly healthy. Mine would not!