Please correct if I am mistaken but Lipase aids in digestion. Is there research or evidence to support that Lipase should be restricted? It makes for a sour smell in some milk  but the milk is not soured so to speak. Perhaps the milk banks can address the question .  I'm not sure what the Milk Banks do with the milk with high lipase content but one suggestion is to decrease the mother's intake of PUFA's.  Additionally, avoiding or decreasing foods  and water  with high free iron or copper content. I think it's wise to remember that most babies will take the milk without a problem.  




________________________________
From: Phyllis Adamson IBCLC <[log in to unmask]>
To: [log in to unmask]
Sent: Wed, May 12, 2010 3:00:49 PM
Subject: Re: Storing Breastmilk Inexpensively

Right - lipase - but I was curious if exposure to air could, maybe, be a factor, based on Jane's observations.
Scalding briefly with quick cooldown & freezing stops or inhibits the lipase action.
Milk banks do use glass jars that do have an air pocket, but that milk is pasteurized.
So another thought: what do milk banks do with donated milk that shows signs of high lipase activity?
Phyllis


---- Colleen McKeown <[log in to unmask]> wrote: 

=============
I'm pretty sure the sour smell comes from the lipase.




________________________________
From: Phyllis Adamson IBCLC <[log in to unmask]>
To: [log in to unmask]
Sent: Wed, May 12, 2010 12:39:47 PM
Subject: Re: Storing Breastmilk Inexpensively

So faster freezing to the lowest temp possible, and reducing or eliminating air within the container, all help reduce or eliminate the enzyme activity - as in that sour or soapy smell?
Some moms I know claim the sour smell begins by 4 hrs after pumping, and one said it happened almost immediately.
So they need to move FAST! right?
Phyllis

---- [log in to unmask] wrote: 

=============
I do a lot of freezing of fresh foods that I've grown myself.  Unless you prevent oxidation by removing air from the bag and using extra thick plastic containers, you will have freezer burn on the surface.  The speed is determined by the amount of air passing through the plastic or inside the container.  I bought a vacuum/sealing system for my produce and special thick bags.  My dil used a brandname bag we won't discuss here and we had acceptable milk 9 months later without freezer burn.  Used a straw to suck out oxygen before final seal. The quality of the container needed depends on how long you want to store. Also the speed at which you take the food below freezing and the degree below freezing to stop enzymatic activity.


--
Phyllis Adamson, BA, IBCLC
Glendale, AZ.
[log in to unmask]

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Phyllis Adamson, BA, IBCLC
Glendale, AZ.
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