How can I tell if my milk has too much sugar

[LionessMom]

and I need to burn it off before storing? I am getting ready to start building up a stash.

[KristyDi]

I've never heard of too much sugar.

I have heard of too much lipase that makes stored milk taste strange (soapy). I understand scalding the milk should take care of that.

Kellymom says

What can I do if my storage problem is due to excess lipase? Once the milk becomes sour or rancid smelling/tasting, there is no known way to salvage it. However, newly expressed milk can be stored by heating the milk to a scald to inactivate the lipase and stop the process of fat digestion. Scald the milk as soon after expression as possible.

To scald milk:

* Heat milk to about 180 F (82 C), or until you see little bubbles around the edge of the pan (not to a full, rolling boil).
* Quickly cool and store the milk.

[LionessMom]

so how can i tell if it has too much lipase?

[Anna Phor]

Is there any reason you might assume that it does? How does your child generally react to pumped milk?

[LionessMom]

never tried to give her pumped milk. i want to start giving her some every now and then so i can go to the dentist etc.

[Ellien C]

Just pump the milk and freeze it. If you have no reason to worry about it, then I wouldn't. I've never heard of any of these things - sugar or lipase.

[KristyDi]

Originally Posted by LionessMom

so how can i tell if it has too much lipase?

As I understand it, it's not all that common. I guess just try pumping some milk, storing it for a while, then feed the baby with it. I wouldn't assume there will be a problem w/ the milk. I'd bet there's a bigger chance you LO won't like the bottle.

From Kellymom again

A few mothers find that their refrigerated or frozen milk begins to smell or taste soapy, sour, or even rancid soon after it's stored, even though all storage guidelines have been followed closely. Per Lawrence & Lawrence (p. 781), the speculation is that these mothers have an excess of the enzyme lipase in their milk, which begins to break down the milk fat soon after the milk is expressed. Most babies do not mind a mild change in taste, and the milk is not harmful, but the stronger the taste the more likely that baby will reject it.

The link has more info. If you aren't familiar w/ Kellymom it's a great resource for BFing moms with research based answers to all kinds of questions.

[PatioGardener]

I'd pump some and freeze it for a a few days or a week, then thaw it and taste it. If it tastes rancid (or soapy or sour) then you probably have too luch lipase and will need to scald. I think it's a good idea to do a test run before freezing a stash - it is heartbreaking to find out 3 months later that your 300 oz of frozen milk are all bad from lipase.

[LionessMom]

Originally Posted by PatioGardener

I'd pump some and freeze it for a a few days or a week, then thaw it and taste it. If it tastes rancid (or soapy or sour) then you probably have too luch lipase and will need to scald. I think it's a good idea to do a test run before freezing a stash - it is heartbreaking to find out 3 months later that your 300 oz of frozen milk are all bad from lipase.

thank you for answering my question. i did not want to store a bunch of bad milk and find out none of it can be used.