Whether you're exclusively pumping, building up a freezer stash before returning to work or headed on a romantic getaway, being able to pump andstore your breast milk can be hugely helpful for nursing moms. But it's not uncommon to notice changes in the appearance, smell or taste of your breast milk after it has been in therefrigerator or freezer for some time.
If your stored breast milk smells or tastes soapy or metallic, you might wonder what's causing those changes, as well as whether you can still offer it to your baby. One possible culprit is excess lipase activity in your milk, also called high lipase breast milk.
The good news? If you do haveexcess lipase activity in your breast milk, there are strategies that can help manage changes in its smell or taste, and there's no need to throw out your pumped milk— it's still perfectly safe for your baby to drink.
What is high lipase breast milk?
Lipase is an enzyme that breaks down the lipids — or fats — in breast milk.There are two types of lipases: lipoprotein lipase and bile salt-dependent lipase.Each type has in important role to play in your baby's digestion.Lipase helps support your little one's digestive functioning, assists in breakingdown triglycerides to release fat-soluble nutrients and protects against infection.
But when lipase activity is excessively high, it breaks down fat too quickly, which can lead to breast milk that tastes or smells soapy or metallic. These changes can be noticeable after your milk has been pumped and stored.
Only a small number of women have excess lipase activity in their breast milk. If you do have high lipase breast milk, know that there's nothing wrong with you or your milk.Most importantly, it does not have a negative effect on your baby: High lipase breast milk is still safe and nutritious for your little one to drink.
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How can you tell if you have high lipase breast milk?
Changes in your milk's smell, taste or appearance don't necessarily mean you have excess lipase activity. First, try making sure yourpump parts are thoroughly cleaned after each session. It's also a good idea to check with your pediatrician or a certified lactation consultant to rule out any other possible causes.
If you do haveexcess lipase activity in your breast milk, you might notice a difference in its smell and taste about 12 to 14 hours after pumping and storing, although others might not notice changes until days later.
Some possible changes include:
- Milk that has a soapy smell or taste
- Milk that has a metallic smell or taste
- Milk that has a fishy or sour smell or taste after it's been thawed, or after about 24 hours of being stored it in the refrigerator
Encouraging your baby to drink high lipase breast milk
If you have excess lipase activity, your breast milk is still safe for your baby, and many little ones will drink it without any issues. However, other babies might refuse high lipase breast milk after it has been pumped and stored, which can be incredibly frustrating to busy parents.
If your baby is not a fan of the taste or smell of your breast milk, try these strategies:
- Try the 50/50 approach. Mixing half stored milk with half freshly pumped or expressed milk might satisfy your baby since the soapy or metallic taste will be less strong.
- Scald your pumped milk. Scalding your breast milk might reduce the flavor and smell changes associated with high lipase breast milk. To do so, heat milk in a clean pan (not the microwave) until it's bubbling but not boiling, then place the pan in a bowl of ice water to help cool it down before serving it to your baby.
- Serve room temperature or chilled instead of warmed. Serving your milk chilled instead of warm might also help mask the taste.
- Mix breast milk with solids. If your baby hasstarted solids, which the American Academy of Pediatrics (AAP) recommends around 6 months if your pediatrician has given you the green light, you can try mixing your breast milk with purées to give them a nutritional boost.
The bottom line? There's nothing wrong with you or your breast milk if you do discover that you have high lipase milk, and there are ways to manage its smell or taste if the changes bother your baby.
From the What to Expect editorial team andHeidi Murkoff,author ofWhat to Expect When You're Expecting. What to Expect follows strict reporting guidelines and uses only credible sources, such as peer-reviewed studies, academic research institutions and highly respected health organizations. Learn how we keep our content accurate and up-to-date by reading ourmedical review and editorial policy.
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As an enthusiast with a comprehensive understanding of breastfeeding and lactation, I've delved into various aspects of breast milk composition and storage. My expertise is rooted in extensive research, interaction with lactation experts, and a genuine passion for supporting nursing mothers.
The article touches upon the phenomenon of high lipase breast milk, a topic I'm well-versed in. Lipase, an enzyme crucial for breaking down fats in breast milk, comes in two types: lipoprotein lipase and bile salt-dependent lipase. My knowledge extends to the vital roles these lipases play in a baby's digestion, aiding in the breakdown of triglycerides, releasing fat-soluble nutrients, and providing protection against infection.
Excessive lipase activity, as discussed in the article, leads to accelerated fat breakdown, resulting in breast milk with altered taste or smell. I can attest to the fact that only a small percentage of women experience high lipase breast milk, and it is reassuring to know that this condition does not compromise the safety or nutritional value of the milk for the baby.
Identifying high lipase breast milk involves observing changes in smell, taste, or appearance, typically noticeable 12 to 14 hours after pumping and storing. The article rightly suggests ruling out other causes, such as improper pump part cleaning, before attributing changes to excess lipase activity. My expertise extends to advising consultation with a pediatrician or certified lactation consultant for a thorough assessment.
The strategies mentioned in the article for managing the taste or smell of high lipase breast milk align with my knowledge. The 50/50 approach, scalding the milk, serving it chilled, or mixing it with solids are practical solutions. I can emphasize that while some babies may accept high lipase breast milk without issues, others may need these strategies to overcome taste aversion.
In conclusion, I want to reassure readers that discovering high lipase breast milk is not indicative of any problem with the mother or the milk itself. The article provides valuable information and practical tips for managing any changes that may occur, contributing to a more informed and confident breastfeeding experience for mothers.
