You can tell if breast milk is bad primarily through taste and smell, as well as by observing its appearance. Here's a detailed breakdown:
Identifying Spoiled Breast Milk
The key indicators of spoiled breast milk are changes in its smell, taste, and, to some extent, its appearance. Under normal conditions, breast milk should have:
- A slightly greasy aroma
- A pale taste
- A taste that is neither too salty nor too sweet
According to references, if you taste something different (fishy, sour, unpleasant smell), the breast milk may have spoiled, and the nutrients in the milk are no longer guaranteed.
Specific Signs of Spoiled Breast Milk
- Smell: A sour, rancid, or otherwise unpleasant odor is a strong indicator.
- Taste: If the milk tastes sour, fishy, or off, it's likely spoiled.
- Appearance: While some separation is normal (milk fat rising to the top), significant changes in color or texture (e.g., chunky or curdled) can indicate spoilage.
Important Considerations
-
Normal Separation: Refrigerated or frozen breast milk naturally separates. The fatty layer will rise to the top. This is normal and doesn't mean the milk is spoiled. Gently swirl (don't shake) the milk to remix it.
-
Soapiness: Sometimes, breast milk can develop a soapy smell or taste due to high lipase activity. Lipase is an enzyme that helps break down fats. While this milk is safe for your baby, some babies may refuse it due to the altered taste.
-
Storage Guidelines: Always follow recommended storage guidelines for breast milk to minimize the risk of spoilage:
- Room temperature: Freshly expressed breast milk can be stored at room temperature (up to 77°F or 25°C) for up to 4 hours.
- Refrigerator: In the refrigerator (40°F or 4°C or colder), breast milk can be stored for up to 4 days.
- Freezer: In the freezer (0°F or -18°C or colder), breast milk can be stored for 6-12 months, though using it within 6 months is preferable for optimal quality.
-
Trust your senses: When in doubt, it's always best to discard the milk. Your sense of smell and taste are usually reliable indicators of spoilage.
