Frozen breastmilk smell or taste weird? Could be high lipase!

Here I am, shaking my fist at the sky and shouting…. “WHY DIDN’T THEY TEST THEIR MILK FIRST before freezing hundreds of ounces?!” IYKYK. If you don’t know what I am talking about, here’s the buzzword of the day- HIGH LIPASE. (I guess that’s two words, actually.) What is it, why does it matter, and why should you test your milk for it before starting your freezer stash?

This is one of those things that makes me crazy. Mommas with entire freezer stashes who never tested their milk for high lipase! We get so obsessed with freezer stashes and then I get messages complaining that baby won’t take any of the milk because it tastes funny. AARGH!!! Save this and send this to your pregnant or breastfeeding friends… PLEASE! 

Before I begin… it needs to be said: First and foremost, focus on feeding your baby. Grow and protect your milk supply so that you can feed your baby. Many mommas see pictures of stashes online and feel like they need to have tons of milk stashed away. Don’t let that overwhelm you. Focus on making enough to feed baby first.

What is High Lipase?

Lipase is an enzyme found in all breastmilk that helps break down fats. It’s a good thing! But some women struggle with high levels of this enzyme causing their milk to smell or taste funny. You usually won’t notice the smell until you defrost your milk after freezing, but some women may smell it after multiple days in the fridge. What does it smell like? High lipase can cause your milk to smell soapy or metallic. (Breastmilk without high levels of lipase usually has a mild smell or no smell at all, and slightly sweet taste.) High lipase milk is ok for baby to drink, but they may not want to.

I strongly encourage you to TEST EARLY for high lipase before stashing away a ton of milk! Freeze and defrost milk early to test this out. How do you “test” your milk? Just thaw some breastmilk and give it to your baby! If baby takes it, no problem! If not, you’ll have to scald your milk BEFORE feeding or try one of the tricks listed below.

What Can Be Done About High Lipase?

If you know your milk contains high levels of lipase, consider doing either (or both!) of these two things before freezing: Scalding and Freezing right away:

1) Scalding– You can scald your milk first by bringing the breastmilk ALMOST to a boil but don’t boil! For greater accuracy, heat it to 180 degrees Fahrenheit then remove it from heat. (Honestly I watched a YouTube video demo and it helped me understand scalding) Freeze milk after scalding. For mommas with a larger supply to freeze, you can combine breastmilk in a pitcher in the fridge and scald a bunch at one time. Scalding will not work with thawed breastmilk, only fresh. After doing this, thaw and test your milk to see if baby will take it.

Here are a few videos on scalding breastmilk:

• How to Scald Milk by WikiHow
• How to Scald Breastmilk by The Breastfeeding Mama
• What I Wish I Knew Before Freezing my Breastmilk by Isabel Faith

2) Freezing right away– The longer breastmilk sits in your fridge, the more developed the flavor. Try to freeze milk as soon as possible, without allowing it to sit in the fridge overnight or for several days before freezing. Then, thaw and test your milk to see if baby will take it.

Baby Won’t Take My Thawed Breastmilk! What do I do?

If you haven’t tested out your frozen breastmilk by thawing some and serving it to baby, now’s the time to do it! *Here is your sign!* Milk with excess lipase is safe to drink and many babies accept it without issue. However if your baby is rejecting your high lipase milk, here are some options for you:

• Freeze right away: The flavor of high lipase becomes stronger as milk sits in the refrigerator, so getting that milk frozen as soon as possible will help.
• Scald before freezing: Scalding milk before freezing can reduce or eliminate the flavor of high lipase milk.
• Serve cold: Sometimes cold milk will taste milder than warmed up milk.
• Mix with fresh milk: Try it in small amounts so you don’t waste it if baby rejects it.
• Add vanilla extract: One drop of non-alcoholic vanilla extract often works. Ask your pediatrician if you are at all concerned about adding vanilla.
• Mix with formula: Formula has a much different/stronger flavor than breastmilk. By mixing your high lipase with formula, the flavor may be masked.
• Mix with babyfood/baby cereal: I forgot to put that in my graphic! Oops!

There is no guarantee these tricks will work, but why not given them a try? Always start with smaller quantities of milk so you don’t waste it. Always feed fresh, as high lipase usually doesn’t develop strong flavors until you freeze and thaw it.

What about Chemical Oxidation?

Milk with high lipase smells and tastes soapy or metallic…. but if your milk smells or tastes rancid/like vomit, it could be “chemical oxidation” and should not be given to baby. According to Dr. Nicola Singletary, PhD, MAT, IBCLC, “There is a lot of information out there about lipase issues, but very little about chemical oxidation. And most of what we know is found in dairy industry journals.” Nancy Mohrbacher, breastfeeding author and IBCLC, mentions some specific changes to the mother’s diet may help preserve breast milk in this situation.

What can be done to prevent chemical oxidation?

• Avoid fish-oil or flaxseed supplements
• Avoid anchovies, oils, and nuts that can easily become rancid
• Increase antioxidants in diet by taking beta carotene and vitamin E
• Switch to bottled water if there is high iron/copper in your tap water

Scalding cannot fix chemical oxidation. You should not try to mask the flavor like you would with high lipase. If your milk smells or tastes rancid/like vomit, throw it out!