You can identify high lipase activity, particularly in breast milk, primarily by a noticeable change in its smell and taste after it has been pumped and stored.
What is High Lipase?
Lipase is an enzyme naturally present in breast milk that plays a crucial role in breaking down fats, making them easier for a baby to digest. While lipase is beneficial, some individuals have an excess amount of this enzyme, leading to "high lipase" activity. This elevated activity can cause the fats in expressed breast milk to break down too rapidly when stored, altering its characteristics.
Recognizing High Lipase in Breast Milk
The most common indicators of high lipase breast milk are changes in its sensory qualities:
- Smell: The milk may develop a soapy, metallic, or even rancid odor. This is distinct from milk that has gone bad due to bacterial contamination, which usually smells sour.
- Taste: Along with the unusual smell, the taste of the milk can become soapy or metallic. Some describe it as tasting "off."
These changes typically become apparent after the milk has been stored for a period. While some might notice a difference in smell and taste about 12 to 14 hours after pumping and storing, for others, these changes might not become noticeable until days later. The milk might look normal, but the smell and taste will be the primary giveaways.
Testing for High Lipase
To confirm if your breast milk has high lipase, you can perform a simple test at home:
- Pump a small amount of milk.
- Store it in the refrigerator for 12-24 hours.
- Pump another small amount of milk and store it in the freezer for a few days.
- After the storage period, thaw the frozen milk and compare its smell and taste to the freshly pumped milk or milk that has been refrigerated for a short time. If there's a distinct soapy, metallic, or rancid smell/taste, it's likely high lipase.
Is High Lipase Milk Safe for Babies?
Yes, breast milk with high lipase activity is generally safe and nutritious for babies to consume. The changes in smell and taste do not indicate spoilage or a loss of nutritional value. The primary issue is often that babies might refuse to drink it due to the altered taste.
Managing High Lipase Milk
If your baby refuses high lipase milk, there are strategies to prevent the changes:
- Scalding: The most effective method is to scald the milk before storing it. Scalding involves heating the milk to a specific temperature (around 180°F or 82°C) until small bubbles appear around the edges, then quickly cooling it. This process deactivates the lipase enzyme, preventing it from breaking down fats too quickly. It's crucial to do this before the changes occur, ideally shortly after pumping.
- Mixing: Some parents find success by mixing high lipase milk with freshly pumped milk or with milk that has been scalded.
- Short-Term Storage: If your baby doesn't mind the taste, or if you plan to use the milk within a few hours, the changes might not be significant enough to cause rejection.
| Characteristic | High Lipase Breast Milk | Spoiled Breast Milk |
|---|---|---|
| Smell | Soapy, metallic, rancid | Sour, putrid, vomit-like |
| Taste | Soapy, metallic | Sour, curdled, off-putting |
| Appearance | Often looks normal | May have chunky, separated layers |
| Safety | Safe to consume | Not safe to consume |
Understanding these signs can help you identify high lipase and take appropriate steps to ensure your baby continues to receive the benefits of your breast milk. For more information on managing breast milk, you can consult resources on breast milk storage guidelines.
