After pumping, my wife stores extra milk in spacial storage plastic bags in freezer for months. Now it has weird bitter taste. Does anyone know why? Could be it from the plastic bags that sold in Babies-r-us? Thank you very much for your help.
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I never noticed a problem. Maybe it was something she ate, or the milk has spoiled. That seems more likely.
More than likely it was something she ate that ‘flavored’ the milk.
Here is a great article on breastmilk storage.
The milk has likely gone bad because no matter what she eats, the taste of the milk should be the same. It wouldn’t taste like wine if she had a glass or two.
Also, if the bags are too thin, the milk could take on the taste of something else in the freezer.
Lol, I applaud you for trying it! I use the Lansinoh storage bags and those do just fine.. the only thing I have noticed is the color changes a bit. The rule of thumb for freezing bm is..
Frozen milk in refrigerator freezer w/ its own door will last 3-4 months.
Frozen milk in a freezer compartment in a refrigerator is up to 2 weeks.
Frozen milk in a deep freezer at 0 degrees will last 6 months.
If it defrosts any whatsoever it need to be used w/in 24 hrs, but must be put in the fridge.. never refreeze. Hope this helps! If you still have problems maybe you could try a different brand of bags.
Is it a soapy taste?
If you repeatedly notice that your stored milk doesn’t smell or taste fresh, it might help to go through your storage procedures to see if there is something you could do to improve the smell/taste of your milk:
* Storage containers: Standard glass or plastic bottles (or any type of leak-proof food storage containers) are acceptable for storing mother’s milk, as are disposable bottle liners or “mother’s milk” bags. The best materials are glass or food-grade polypropylene or polybutylene (hard) plastic. Polyethylene bags (bottle liners) do not preserve nutrients and immune properties as well as glass or hard plastic. (Jones & Tully 2005)
o If you’re using standard plastic bottle liners, instead try using bags specifically designed for storing human milk.
o If you’re storing in plastic, try glass instead.
* Storage conditions:
o Do you plan to freeze the milk? If you’re not expecting to use refrigerated milk within 5-8 days of expression, then freeze as soon as possible after expression. Use as soon as possible after thawing (but always within 24 hours).
o Make sure that all packages in your refrigerator or freezer are sealed well, so that your milk cannot absorb odors from other foods. A box of baking soda placed in the refrigerator or freezer may help to absorb odors.
o Store your milk in the BACK of the refrigerator or freezer, not in the door. Don’t store your milk against the wall of a self-defrosting freezer.
o Is your freezer cold enough? If your freezer keeps ice cream hard, then the temperature is right.
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.
Lipase is an enzyme that is normally present in human milk and has several known beneficial functions:
* Lipases help keep milk fat well-mixed (emulsified) with the “whey” portion of the milk, and also keep the fat globules small so that they are easily digestible (Lawrence & Lawrence, p. 156).
* Lipases also help to break down fats in the milk, so that fat soluble nutrients (vitamins A & D, for example) and free fatty acids (which help to protect baby from illness) are easily available to baby (Lawrence & Lawrence, p. 156).
* The primary lipase in human milk, bile salt-stimulated lipase (BSSL), “has been found to be the major factor inactivating protozoans” (Lawrence & Lawrence, p. 203).
Per Lawrence & Lawrence (p. 158), the amount of BSSL in a particular mother’s milk does not vary during a feed, and is not different at different times of day or different stages of lactation. There is evidence that there may be a decrease in lipase activity over time in mothers who are malnourished.
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.