How to Fix High Lipase in Breast Milk: Effective Scalding Method Explained

Learn how to fix high lipase in breast milk by scalding to prevent soapy taste and preserve nutrition. Simple steps for healthier milk storage.

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Scalding the milk is an effective way to fix high lipase in breast milk, which can cause a soapy or metallic taste. Here's what to do: Heat the milk until tiny bubbles form around the edges (do not bring to a full boil). Then, quickly cool and store it. This process deactivates the lipase enzyme without significantly damaging the milk's nutritional value. It's recommended to scald milk soon after expression for best results.

FAQs & Answers

  1. What causes high lipase in breast milk? High lipase levels occur naturally in some breast milk due to the enzyme's role in breaking down fats, which can result in a soapy or metallic taste when stored.
  2. How long should you scald breast milk to deactivate lipase? Heat the breast milk until tiny bubbles form around the edges, but do not let it reach a full boil. This usually takes just a few minutes and is done soon after expression.
  3. Does scalding breast milk affect its nutritional value? Scalding deactivates lipase without significantly damaging the nutritional content of breast milk, making it safe and effective for storage.

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