Some women produce breast milk with an increased amount of lipoprotein lipase. This enzyme can cause lipolysis with release of free fatty acids.
(1) tends to increase after delivery until postpartum day 12 after which it declines
(2) is often activate at low temperatures (down to -20°C)
(3) is more active in the presence of bile salts (bile salt-stimulated)
Breast milk with increased lipoprotein lipase:
(1) may have a soapy odor or taste after storage
(2) may be refused by an infant
(3) is safe for the infant to consume
Scalding the milk (heating to 180°F (82°C) or until small bubbles form at the edge of the pan) will inactivate the enzyme. Scalded milk should be cooled quickly then store until use.
To read more or access our algorithms and calculators, please log in or register.
Specialty: Nutrition, Obstetrics & Gynecology, Pedatrics