Breastfeeding

overproduction of lipase: did it happen twice?

Has anyone here experienced an overproduction of lipase in her breast milk? Was your experience the same in subsequent pregnancies... i.e. did you need to jump through the same annoying hoops to scald your milk before you froze it?

With my son (who is now 4), my pumped milk randomly started smelling and tasting horribly sour if it was more than a handful of hours old. Once I realized it was due to an overproduction of lipase, I had to dump my freezer stash (cue crocodile tears!) and rebuild it with scalded milk. This all seemed to happen out of the blue when he was 6 months old. My pumped milk had been seemingly fine until then.

I just pumped my first bottle for my eight week old daughter and I'm wondering if I should automatically scald it, or if I should wait and see. I certainly don't want to scald everything if I don't need to (the heat reduces immune benefits a bit), but I'd rather not have to waste milk finding out that I do need to scald. Does that make sense?

Re: overproduction of lipase: did it happen twice?

  • I had it both times.  I'm a SAHM, so my babies rarely got bottles, but DD never cared.  DS didn't start caring until 10 months or so.  
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  • update:  crap.  i'm going to have to scald everything.  the day after i posted this, i pumped my first amount and froze it.  tonight i thawed it and it already tasted a bit off and metallic.  fortunately i only have 8 oz in the freezer, so it's not a huge loss.

    looks like it's going to be a very home-bound year for mama.  i'm just too lazy to pump and scald a lot, so i'll only make use of bottle feeding on occasion.  i'm suddenly very thankful (in a new way) that i don't work outside the home!

    now this makes me paranoid that my older kiddo was drinking yucky tasting milk for months before i discovered the issue :(
  • she writhes around and screams, unfortunately.   i did know that it was fine from a food safety standpoint, but homegirl will have NONE of it...  bummer :(
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