I am shaking my fist at the mom gods right now...
I had to throw away about 50 bags of my precious breast milk gold this weekend because of some craziness with an enzyme that I produce too much of that makes my breast milk taste like Palmolive after a stint in the freezer.
Sounds like I made that up, doesn't it?
When I was researching breast milk storage, I had no idea that this could happen. I never came across anything that talked about my little problem - but I can tell you, if I would have known about the possibility, I would have tested my milk before pumping 50 bags. Serious, I can never get that time back. And at about 10 minutes per bag, that's 500 minutes divided by 60. OK, now I am really pissed off.
Well, this is what happened. My caregiver was giving my daughter bottles since I went back to work, but since we were having trouble with her taking the bottle (that's another story for another post), we used formula so it would be as different from breastfeeding as possible. As the bottle-taking improved, we decided to switch to the breast milk. For about a week, we gave her the most recently pumped milk, but then on Thursday of last week, we tried the frozen stuff - no dice!
When I got home, she had only drank 3 ounces for the entire day - very unusual. My girl likes to eat! And as a near 4-month old, she should be throwing back 30-40 ounces per day. So I decided to taste the milk and it was gross. Not sour, but kind of metallic and soapy. Anyway, I did some research and it turns out that some women produce too much of the enzyme Lipase and this speeds the breakdown of the fat in your breast milk - the fat, of course makes it taste good. As a result, you can only store your milk for short periods of time (it differs for all women with this problem) or you have to heat the milk until almost boiling, also known as scalding, (to kill the enzyme) and then store it. As long as your baby is getting some of the good stuff (i.e. directly from you) integrated with whatever you have heat-treated and stored, then they will be getting all of the nutrients they need. And by the way, there is nothing wrong with the breast milk if you have excess Lipase in your system - it's not harmful - it just tastes yucky and your baby will most likely give you the thumbs down if you try to feed it to her. Like mine did.
Wow, doesn't that sound fun? So now I get to lug my pump to work AND pump AND clean all the effing attachments AND heat the milk AND then get it into the bag AND freeze it? Wow, I was wondering what I was going to do with ALL my free time now that I'm a mom!
So, how do you know if you have this lovely enzyme problem? Here is how you can find out. Pump some milk and split it into two. Heat one portion until it is hot to the touch (scalded) either on the stove top or in the microwave. I know they say not to microwave it, but you have to heat the milk in order to kill this enzyme. Yes, it kills some of the good stuff, too. Put a portion each (of the unheated and heated) into the refrigerator. After 24 hours, test each of the portions. If the unheated tastes yucky or funky, but the heated portions taste fine, then you probably have the Lipase issue. If they both taste the same, wait a couple of days. Taste again. If the unheated one is skunked, hello Lipase!
I know that the last thing you want to do is have a breast milk tasting in your kitchen, but ah! The joys of motherhood. Believe me, you will be doing way grosser stuff as your child grows and matures.
Even if you don't have the Lipase problem, there are some things you should know about storage. There are 2 main brands of storage bags: Medela and Lansinoh
. The Medela are great if you want to pump directly into the bag. The Lansinoh are great because you can store more milk per bag and there is a pour spout that works pretty well. Decide what's more important to you and then pick.
When you go to seal the bag, you want to squeeze out all of the excess air and place the bags in another Ziploc freezer bag in the center of the freezer. Newer refrigerators go through a defrost cycle in the freezer section and if your milk is butted up against the walls it will partially defrost and freeze again through each of the cycles. No good for your gold.
As far as storage times, check the bags for guidelines. They are all around the same duration, but as the bags differ in construction, you should go with whatever the bag you choose says. Usually, the storage times amount to a few days in the fridge, a few weeks in a freezer that does not have a separate door and a couple of months for a freezer with a separate door. Subzero freezers allow you to freeze for about 6 months.
To defrost, you can put your storage bag in a cup of warm water or run it under warm water. You can then throw into your bottle of choice and heat it to baby temp. Never try to heat the bag in the warmer or in a microwave. Bags are for storage only.
If you have the Lipase problem, like most things baby-related, you will need to do what's best for your family. Discover your personal storage times and stick by them, scald the milk if you need to for longer storage or supplement with formula. Figure out what works best for you and consider this Lipase-thing one more obstacle on the long road to the kids leaving for college.


