Scalding breastmilk due to excessive Lipase

[@llli*anakay]

Hello, I'm another mom with excess lipase.
I have a question about what this excess lipase does to ebm--when they say that it breaks down the fats, does that mean that the ebm is less fatty/has less calories? Would I see less cream on the top when it separates in the refridgerator?

[@llli*Rebekah42]

I'm afraid that I have to join this sad club. I've just read through all 30 pages of this thread. Thank you so much for all of the great information. I plan on doing some experiments with scalding this weekend to see just what I'm dealing with.

My question for all of you is: How do you deal with the depression of not being able to use your frozen milk stash? I am really really REALLY upset.

I have 4 months worth of milk in my freezer. I am sure I have over 400 oz of frozen milk and I am just SICK about this.

I have contacted a milk bank to see if they will take it. Knowing that someone can use it will help a little, but it won't be able to take the pain away...

[@llli*Rebekah42]

I've written about my experience with excess lipase on my blog. Please check it out if you also struggle with excess lipase. I would love to swap scalding tips or tips on what to do with the yucky tasting bm if anyone has some.

Excess Lipase: An Introduction
Excess Lipase: An Emotional Struggle

[@llli*sunfire95]

I have an old first years quick serve bottle warmer that i used with my 8 yr old. Does anyone have the details on how much water I need to use to scald my breastmilk to deactivate lipase?

[@llli*lsksam]

Amount of water depends on things like how much EBM you're scalding and what temp it starts at.

I use an instant read thermometer to check the temp.

Go back a couple pages in this thread for detailed instructions.

[@llli*sunfire95]

I had planned to do 3oz at a time. What temp does it need to get up to in the warmer? Does it need to bubble when you do it in a warmer or just get or stay at a certain level?

[@llli*lsksam]

HERE is the summary I wrote up of how to scald using a bottle warmer.

Options are either 145 degrees for 1 minute or 163 degrees for 15 seconds.

http://www.kellymom.com/bf/pumping/l...essedmilk.html

I think you really do need an instant read cooking thermometer. Ours broke and my DH picked up a new one at Target for (I believe) around $10.

[@llli*lsksam]

The temp does not remain constant when you scald.

When it hits 145 I start a timer for 1 minute. At the end of 1 minute the temp climbs to the low 150's.

[@llli*sunfire95]

Thanks so much for the info....where in Target do they keep the thermometers?

[@llli*lsksam]

Cooking stuff. Probably near other small cooking / kitchen things. Our Target has a wall with things like measuring cups and spatulas and things like that. If not obvious I'd just ask.