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Has anyone else had this experience? When I was BF'ing DS, I discovered I produced too much lipase which makes storing BM a little complicated. We eventually ended up supplementing with formula rather than dealing with scalding the BM before freezing it. I felt like scalding it was taking away much of the good stuff that's in it, so what's the point? I'm wondering if I'll have the same problem again this time. Like if you have it you just have it, or is it possible that the make up of my milk could be different this time. I'm going back to work a lot sooner after this baby and don't want to supplement with formula so soon.
Lipase is an enzyme (or something) that breaks down the fat in breast milk. Some women produce too much of it and the milk starts to break down after a few hours when stored. Basically, the milk sours and tastes horrible. Most babies reject it. This happened with my son. A solution is to scald the milk before freezing it to stop the breaking down process. But you have to do it just right (right temp for right amount of time). It seems that heating the milk up to that degree (and especially if you accidentally due it too much) destroys a lot of the beneficial properties, so I didn't feel like it was worth the hassle and supplemented with formula when I wasn't around to nurse.