Breastfeeding mothers often encounter various challenges, and one less commonly known issue is high lipase levels in breast milk. Lipase is an essential enzyme in breast milk that helps break down fats, making it easier for babies to digest and absorb vital nutrients. However, some mothers produce milk with elevated lipase levels, which can cause the milk to develop a soapy or metallic taste when stored, especially in the freezer.
Why High Lipase Milk Tastes Different
When breast milk is frozen in your freezer, the lipase enzyme continues to break down fats, even at low temperatures. This ongoing activity can alter the taste and smell of the milk, making it unpalatable for some babies. Although the milk remains safe and nutritious, many infants refuse to drink it due to the unusual taste.
Freeze-Drying as a Solution
Freeze-drying breast milk offers a practical solution to the high lipase challenge. The process involves freezing the milk and then removing the water content through sublimation, which turns ice directly into vapour without passing through a liquid stage. This method not only preserves the nutritional quality of the milk but also puts the lipase enzyme into a dormant state, halting further fat breakdown. As a result, freeze-dried breast milk retains its natural taste, making it more acceptable to babies.
In our tests, 9 out of 10 babies who previously refused thawed high-lipase milk consumed it willingly once it was freeze-dried. This remarkable success rate highlights the effectiveness of freeze-drying in addressing the high lipase issue.
Additional Options for High Lipase Milk
For mothers dealing with high lipase breast milk, donating to organisations such as Mothers Milk Bank Charity is another excellent option. Donated milk undergoes pasteurisation, which deactivates the lipase enzyme and ensures that the milk is safe for fragile babies in special care nurseries and NICU's. This generous act not only helps manage excess milk but also provides critical nourishment to infants in need.
Final Thoughts
High lipase in breast milk can be a frustrating issue for breastfeeding mothers, but understanding the science behind it and exploring solutions like freeze-drying can make a significant difference. By putting the lipase enzyme into a dormant state, freeze-drying preserves the milk’s taste and nutritional value, ensuring that your baby receives the best possible nourishment. Additionally, donating high lipase milk to charities ensures that no drop of this precious resource goes to waste.
If you have any questions or need further assistance, feel free to reach out. We’re here to support you on your breastfeeding journey.
