For many moms, pumping and freezing breastmilk offers flexibility, whether you’re heading back to work or just need a break. But what happens when your frozen milk develops a soapy or metallic taste? Don’t panic—this is often due to high lipase levels, a common enzyme in breastmilk. Scalding breastmilk before freezing can deactivate lipase, preserving that sweet, fresh flavor your baby loves. In this guide, I’ll walk you through why high lipase happens, how to test for it, and step-by-step methods to scald milk, plus alternatives if scalding isn’t for you. Let’s save every drop of your liquid gold!
Understanding High Lipase in Breastmilk
Lipase is a natural enzyme in breastmilk that helps babies digest fats. It’s a superhero for your little one’s tummy, breaking down milk fats for easy absorption. But for some moms, higher lipase activity can speed up this process, altering the milk’s taste and smell after storage.
Why does this happen? No one knows exactly—it’s just how some bodies work, and it’s not your fault. High lipase can break down fats in stored milk, leading to a soapy, metallic, or slightly sour flavor. The good news? This milk is still perfectly safe for your baby. Some babies don’t mind the taste, but others might refuse it, leaving you frustrated after all that pumping effort.
Identifying if You Need to Scald Your Breastmilk
How do you know if high lipase is the culprit? Start with a simple taste and smell test. Pump a small amount of fresh milk, store it in the fridge for 24 hours, then thaw and sniff or taste it. High lipase milk often smells soapy, metallic, or slightly off compared to fresh milk’s sweet scent.
Next, watch your baby’s reaction. If they consistently reject thawed frozen milk with that distinct taste, high lipase might be to blame. But don’t assume—some babies happily drink it! Testing early, before you build a massive freezer stash, can save you heartache. I wish I’d known this with my first; I had bags of milk my baby wouldn’t touch!
Table: Signs of High Lipase vs. Spoiled Milk
|
Indicator |
High Lipase Milk |
Spoiled Milk |
|
Smell |
Soapy, metallic, or slightly sour |
Rancid, like sour cow’s milk |
|
Taste |
Soapy or off, but not rancid |
Distinctly sour or unpleasant |
|
Safety |
Safe for baby, though some refuse it |
Unsafe, should be discarded |
|
Cause |
Excess lipase enzyme activity |
Bacterial growth from improper storage |
Why Scald Breastmilk Before Freezing?
Scalding heats breastmilk just enough to deactivate the lipase enzyme, stopping it from breaking down fats. This keeps your milk tasting fresh even after months in the freezer. It’s a game-changer for moms who want to stockpile milk without worrying about their baby turning up their nose later.
Plus, scalding extends your milk’s usability, reducing waste. Every ounce you pump is precious—scalding ensures it’s ready when your baby needs it.
Step-by-Step Guide to Scalding Breastmilk
Ready to scald? Here are two reliable methods to get it right. Always use fresh milk for best results, and don’t skip the cooling step to preserve nutrients.
Method 1: Stovetop Method
Equipment Needed:
· Small saucepan
· Instant-read food thermometer
· Clean container for cooling
· Ice bath (bowl with ice and cold water)
· Breastmilk storage bags or glass containers
Instructions:
1. Pump fresh breastmilk and scald as soon as possible.
2. Pour the milk into a clean saucepan.
3. Heat over medium, stirring gently to prevent sticking.
4. Monitor the temperature closely with your thermometer.
5. Heat until the milk hits 180°F (82°C)—look for small bubbles around the edges, but don’t let it boil.
6. Remove from heat immediately.
7. Pour into a clean container.
8. Cool quickly in an ice bath or the fridge to lock in nutrients.
9. Transfer to labeled breastmilk storage bags or glass containers and freeze.
This method is great for larger batches, especially if you’re using a high-quality handsfree pump like the KISSBOBO 1058, which offers hospital-grade suction to express more milk efficiently.
Method 2: Bottle Warmer Method
Equipment Needed:
· Bottle warmer without auto shut-off (e.g., Philips Avent)
· Stainless steel bottle (avoid plastic at high heat)
· Instant-read thermometer
· Ice bath
· Breastmilk storage bags or containers
Instructions:
1. Pump fresh breastmilk.
2. Pour into a stainless steel bottle, leaving the cap off.
3. Place the bottle in the warmer.
4. Insert the thermometer and stir gently.
5. Heat until the milk reaches 180°F (82°C).
6. Remove immediately and place in an ice bath.
7. Once cooled, transfer to labeled storage bags or containers and freeze.
This method is perfect for smaller amounts and fits busy moms’ schedules.
Important Considerations and FAQs
Q1: Does scalding affect breastmilk’s nutrition?
A: Scalding may reduce some heat-sensitive components, like certain antibodies and live cells. But the core nutrients—calories, fats, proteins, and carbs—stay mostly intact, making it a great choice over formula.
Q2: Can I scald already frozen milk?
A: No, scalding only works on fresh milk. Once frozen, lipase has already changed the taste, and scalding won’t reverse it.
Q3: Can I scald refrigerated milk?
A: It’s best to scald fresh milk, but if your milk stays fresh in the fridge for a day or two, you might scald it then. Test to see how quickly the off-taste develops.
Q4: How long does scalded milk last?
A: Scalded milk follows standard storage rules: up to 4 days in the fridge and 6–12 months in the freezer, per CDC guidelines.
Q5: What if I boil the milk by mistake?
A: Boiled milk is still safe but may lose more nutrients. Aim for 180°F to avoid this.
Q7: Do I need to scald all my milk?
A: Only if your baby rejects high lipase milk. If they drink it fine, skip the extra step.
Q8: Can I mix scalded and un-scalded milk?
A: Yes, once both are cooled, mixing is fine.
Any risks to scalding?
Overheating is the main concern, as it can reduce nutrients. Stick to 180°F and cool quickly.
Alternatives to Scalding
Not keen on scalding? Try these options:
· Freeze Immediately: Pop milk in the freezer right after pumping to slow lipase activity.
· Serve Cold: Some babies tolerate the taste better when milk is chilled.
· Mix with Fresh Milk: Dilute high lipase milk with fresh milk to mask the flavor.
· Add Non-Alcoholic Vanilla Extract: A drop might help (check with your pediatrician first).
· Use in Solids: Mix high lipase milk into baby cereal or purees if your baby is eating solids.
· Donating high lipase milk to a milk bank is another heartfelt option—many NICU babies can benefit, as they often don’t notice the taste.
When NOT to Scald Breastmilk
If your frozen milk tastes and smells normal, there’s no need to scald. Also, if the off-smell is rancid or sour (like spoiled cow’s milk), it’s likely chemical oxidation, not lipase. Scalding won’t fix this, and the milk should be discarded. Always check storage conditions, like keeping milk at the back of the freezer, to rule out spoilage.
Conclusion
Discovering your frozen breastmilk has a soapy taste can feel like a punch to the gut, especially after all the effort of pumping. But scalding is a simple, effective way to deactivate high lipase and keep your milk tasting fresh for your baby. Whether you choose the stovetop or bottle warmer method, follow the 180°F rule, cool quickly, and store properly. If scalding feels like too much, alternatives like immediate freezing or mixing with fresh milk might work. Every mom’s journey is unique—test early, trust your instincts, and don’t hesitate to reach out to a lactation consultant for support. You’ve got this, mama!
References
1. Centers for Disease Control and Prevention (CDC). (2023). Proper Storage and Preparation of Breast Milk. Retrieved from https://www.cdc.gov/breastfeeding/recommendations/handling_breastmilk.htm
2. La Leche League International. (2021). High Lipase Milk and Scalding Breastmilk. Retrieved from https://www.llli.org/breastfeeding-info/high-lipase-milk/
3. Mohrbacher, N. (2020). Breastfeeding Answers: A Guide for Helping Families. Retrieved from reputable lactation consultant resources.
4. Academy of Breastfeeding Medicine. (2017). Protocol #8: Human Milk Storage Information for Home Use. Retrieved from https://www.bfmed.org/protocols
Disclaimer
This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always consult with a qualified healthcare provider, such as a pediatrician or lactation consultant, before making decisions about breastfeeding, pumping, or scalding breastmilk. The safety and nutritional needs of your baby should always come first. The author and publisher are not responsible for any adverse effects resulting from the use of the information provided.
