lipase in breastmilk

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pmat
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lipase in breastmilk

Post by pmat » Wed Dec 30, 2009 3:35 pm

I hope someone can answer this question. On occassion a lactating mother will find that her pumped, frozen breastmilk has become "rancid". They report it to smell and taste sour. Babies refuse to drink it. Apparently the lipase in the milk breaks down the fat leading to this problem. All research instructs mothers to heat the milk prior to freezing to stop this process. Unfortunately, heating also destroys some cells in the milk. Is there any way to stop the process of the lipase other than heating?

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mith
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Post by mith » Wed Dec 30, 2009 4:16 pm

Why would you care about preserving cells?
Living one day at a time;
Enjoying one moment at a time;
Accepting hardships as the pathway to peace;
~Niebuhr

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TheVirus
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Re: lipase in breastmilk

Post by TheVirus » Fri Feb 12, 2010 3:38 am

pmat wrote:I hope someone can answer this question. On occassion a lactating mother will find that her pumped, frozen breastmilk has become "rancid". They report it to smell and taste sour. Babies refuse to drink it. Apparently the lipase in the milk breaks down the fat leading to this problem. All research instructs mothers to heat the milk prior to freezing to stop this process. Unfortunately, heating also destroys some cells in the milk. Is there any way to stop the process of the lipase other than heating?

Yeah, there are, although i've no idea why you'd like not to destroy the cells. See, lipase, as you probably know, is an enzyme, so just take a biology book and look up for the other factor that affects the function of enzymes other than temperature, i.e. pH.
”It is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is the most adaptable to change.”
~Charles Darwin

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