Other High Lipase Mamas?

[kemdupuis]

I think I've figured out that the issue with B taking from a bottle is high lipase. I talked to my LC on the phone today and she thinks so too. So frustrating, but I've got instructions to scald my milk and cut in a bit of my frozen, unscalded stash.

Who else is dealing with this? Are you having success or feeling like giving up? How is it going at work? Any strategies you'd like to share?

[ladysif]

I have it too. I had it with DS1 as well. I scald everything within 24 hours of pumping it; that is not too long for it to sit for me and scalding is annoying so I don't want to do it more than necessary. I'd suggest taste testing some every couple hours and see how long yours will keep. And set a timer when scalding, I forgot twice and had to pitch several ounces.

Some babies are fine with high lipase milk, some will drink it mixed with fresh/scalded, and some will only drink fresh/scalded. You can also save the unscalded to mix with cereal, etc. If your baby doesn't like the half and half. It is easier to disguise in food.

I am a SAHM so not great for work advice. But I think what I would do is try to send fresh as much as possible; since mine keeps 24 hours, theoretically I would pump for the next day every day. I realize that might be hard to do in reality though. GL, it is annoying but hope you can find a good system!

ETA: neither of my boys took it unscalded or half and half. I try to give fresh as much as possible but so far DS2 seems ok with scalded.

[honeybunches101]

Me too. With my first, we had a little freezer that I assumed was ruining the milk. I just figured the problem a couple weeks ago. I SAH and DD doesn't really have the hang of bottles yet, but we are working on it.

I have gotten into a little system, I pump first thing in the morning and scald at night. My milk is okay about 36hrs in the fridge, so that is good. I just use a glass bottle on the stove and when the digital thermometer gets to 175, I pour the milk into a plastic bottle in a cup of ice. I did get a bottle warmer, I have heard that it pretty easy once you figure out how much water to use to get it to the right temp. It is really not as much of a pain as I thought it would be. But still, I wish DD would take a bottle so I am not doing all this work for nothing!

[tulips114]

I've got it too, but LO hasn't minded the taste so far.
My cousin has to scald hers and has to do it pretty much immediately after pumping. She got a little hot plate to use at work.

[kemdupuis]

After you scald and cool your milk, what are you doing with the layer of fat (I assume that is what it is) that forms on top? Mixing it back in or skimming it off? I see no info about this on kellymom.com

[mrsmonogrammed]

Sept 15, 2015 11:32:40 GMT -5 kemdupuis said:

After you scald and cool your milk, what are you doing with the layer of fat (I assume that is what it is) that forms on top? Mixing it back in or skimming it off? I see no info about this on kellymom.com

Granted I don't have high lipase so I don't scald, but the milk I keep in the fridge always has a layer of fat at the top when it gets cold. I mix it back in because I think it's just the milk separating (kind of like Italian dressing) the longer it sits. As long as it smells fine, I would mix it back in:)

[kemdupuis]

Sept 15, 2015 12:00:40 GMT -5 mrsmonogrammed said:

Sept 15, 2015 11:32:40 GMT -5 kemdupuis said:

After you scald and cool your milk, what are you doing with the layer of fat (I assume that is what it is) that forms on top? Mixing it back in or skimming it off? I see no info about this on kellymom.com

Granted I don't have high lipase so I don't scald, but the milk I keep in the fridge always has a layer of fat at the top when it gets cold. I mix it back in because I think it's just the milk separating (kind of like Italian dressing) the longer it sits. As long as it smells fine, I would mix it back in:)

Ok awesome. That's what I've been doing, but I suddenly second guessed myself this morning.

On an aside, mrsmonogrammed, how is pumping going since you've been back to work? Are you able to keep up with your LOs daily demands, or are you having to break into your stash? Also, how much do you send each day? I think B will eat 4/5 times while I'm away, and he eats 2-3 oz each time. I'm thinking about sending 16oz to start to be on the safe side. Thoughts? Anyone?

[mrsmonogrammed]

Sept 15, 2015 14:12:57 GMT -5 kemdupuis said:

Sept 15, 2015 12:00:40 GMT -5 mrsmonogrammed said:

Granted I don't have high lipase so I don't scald, but the milk I keep in the fridge always has a layer of fat at the top when it gets cold. I mix it back in because I think it's just the milk separating (kind of like Italian dressing) the longer it sits. As long as it smells fine, I would mix it back in:)

Ok awesome. That's what I've been doing, but I suddenly second guessed myself this morning.

On an aside, mrsmonogrammed, how is pumping going since you've been back to work? Are you able to keep up with your LOs daily demands, or are you having to break into your stash? Also, how much do you send each day? I think B will eat 4/5 times while I'm away, and he eats 2-3 oz each time. I'm thinking about sending 16oz to start to be on the safe side. Thoughts? Anyone?

Pumping is going ok for me...DD eats 4-5 times while I'm gone and I send five 3oz bottles (15oz total). I'm only pumping about 12oz while I'm at work, but since I'm still doing that early morning pump at home I can cover what she needs and still add (minimal) ounces to my freezer stash. I pump 3x/day at work.
I think sending 16oz is perfect!