What is “high lipase” in breast milk?
If you’ve noticed your stored breast milk smells or tastes soapy or metallic, you’re not alone. The most common reason is lipase, a natural enzyme in human milk that breaks down fats (lipolysis). Some mums simply have higher lipase activity, so flavour changes show up sooner—especially when milk sits warm, chills slowly, or is stored for longer.
Is it harmful?
No. Lipase-related flavour change isn’t a safety issue; the milk is still nutritionally valuable. The challenge is acceptance—some babies dislike the taste.
Why does taste change?
- Time + temperature: Warmth gives lipase more time to act. Rapid chilling slows it down.
- Storage duration: The longer milk is stored (fridge or freezer), the more opportunity for flavour to shift.
- Handling: Repeated warming/cooling cycles can speed changes.
Quick rule: Chill fast, freeze promptly. Store in small portions and label by date/time.
Signs you might have high lipase milk
- Milk smells/tastes soapy, metallic, or fishy after a period in the fridge or post-thaw.
- Freshly pumped milk smells normal, but changes within hours or days.
- Baby accepts fresh milk but refuses refrigerated/thawed milk.
Practical fixes (what actually helps)
1) Rapid cooling and fast freezing
- After pumping, refrigerate promptly (back of the fridge is coldest).
- Once cooled, freeze within 24 hours for best flavour retention.
- Use thin, flat packs so milk freezes quickly; avoid thick containers that cool slowly.
2) Use smaller portions
Smaller bags thaw faster, meaning less time warm and fewer leftovers that might be rejected.
3) First-in, first-out rotation
Label each bag with date/time + volume and use the oldest first. Avoid mixing warm fresh milk into cold stored milk unless you cool the fresh milk first.
4) Scalding (pros and cons)
Some parents scald freshly expressed milk (heat to ~62–63 °C, then cool quickly) to inactivate lipase before storage.
- Pros: Can preserve flavour for babies sensitive to lipase.
- Cons: Extra work; heat may impact some heat-sensitive components. If you try this, keep it clean, controlled, and consistent—and talk to your health professional if unsure.
5) Freeze-drying as a practical option
Freeze-drying removes water at low temperature and puts lipase into a dormant state, helping prevent further flavour change during storage. It doesn’t reverse taste changes that have already occurred in liquid milk; it simply stops more change from happening.
When freeze-drying helps:
- You want to store milk long-term without taste drift.
- You need travel-ready milk (childcare, FIFO, holidays).
- Baby accepts fresh milk but rejects thawed milk—moving to powder can stabilise flavour going forward.
Parent-friendly summary: Chill quickly, freeze promptly, and consider freeze-drying early. The sooner milk is freeze-dried, the less time lipase has to alter flavour.
How Nourishy manages high-lipase concerns (Australia)
At Nourishy we process each order individually in a HACCP-certified facility:
- Non-touch, closed-system workflow with full barcode traceability.
- Water-activity (aw) testing to confirm shelf stability of your powder.
- Optional nutritional analysis so you can see macronutrients per 100 mL reconstituted.
- Australia-wide cooler kits and tracked courier shipping to reach us safely.
Because we’re in Australia, many families search for “freeze-dried breast milk Australia” or “freeze dry breast milk Australia”—if that’s you, this stabilising step can help with high-lipase taste over time.
Reconstitution & feeding
We include step-by-step instructions matched to your order so you can reconstitute to the original volume. Use warm, sterile water, swirl to dissolve (don’t shake vigorously), and prepare just the amount you need to reduce waste.
FAQs
Does high lipase mean something is wrong with my milk?
No. Lipase is normal; some mums simply have higher activity. The main issue is taste, not safety.
Will freeze-drying fix milk that already tastes soapy?
It won’t repair changes already present in the liquid, but it can prevent further changes during storage. That’s why earlier is better.
Should I scald all my milk?
Not necessarily. Try rapid cooling + fast freezing first. If baby still refuses stored milk, discuss scalding with your lactation consultant and follow a safe, consistent method.
How soon do I need to freeze after pumping?
Ideally within 24 hours (after quick chilling). The faster you chill and the sooner you freeze, the better the flavour retention.
Can older frozen milk be freeze-dried?
Yes—provided it has been stored safely. It won’t undo existing flavour change, but it will stabilise the milk going forward.
Is freeze-dried breast milk still my milk?
Yes—water is removed, that’s all. Fats, proteins and carbohydrates remain. Reconstituted milk is your milk, with your unique profile.
The bottom line
If your baby rejects thawed milk due to a soapy taste, you’re likely dealing with high lipase. Start with rapid cooling, fast freezing, and smaller portions. If you need longer storage, travel-friendly milk, or more predictable flavour over time, freeze-drying can be the simplest way to protect what you’ve pumped.
