Breastmilk Storage and Handling Guidelines
If you thought learning how to use your breastpump was the only issue you would face as a pumping parent, surprise! You’ve probably realized that there are just as many questions when it comes to storing and handling expressed breastmilk. But never fear! Today’s blog will tackle those questions. Read on to learn best practices and some handy tips surrounding pumped breastmilk.
Expressed Breastmilk Storage Guidelines
If you will be pumping or expressing breastmilk for your baby, the first questions you may encounter are how and where to store your breastmilk. Where to store your breastmilk - at room temperature, in the refrigerator, or in the freezer - will depend on how quickly you intend to feed your pumped milk to your baby.
When it comes to expressing breastmilk, best practice is always to wash your hands first before touching your breastpump parts, storage bags, or baby bottles. This reduces any risk of bacterial cross-contamination in your breastmilk. According to the Academy of Breastfeeding Medicine (“ABM”), freshly expressed breastmilk can sit at room temperature (between 50-85 degrees F) for approximately 4-6 hours. So if this milk is for the very next bottle feed, you can just transfer it directly to the bottle and leave it on the counter.
If you will not be feeding this milk to your baby within the next 4-6 hours, then you should consider storing in either your refrigerator or freezer. Breastmilk is safe in the fridge for 4-8 days according to the ABM (these studies are based on bacteria growth and breakdown of milk composition). If you need to store your milk for longer, then it should be stored in the freezer. Optimal freezer time would be 6 months or less, but the ABM still considers up to 12 months acceptable for storing frozen breastmilk. It’s best practice to store breast milk in the back of the freezer and not on the door, as door storage can expose the frozen milk to frequent temperature fluctuations. Fully thawed breastmilk can not be re-frozen and must be used within 24 hours of thawing.
Storage Tips
Once you’ve decided where you will be storing your breastmilk, you may also have questions about how to best store your milk. There are lots of options available, but sometimes the more choices means the more overwhelming the decision.
For storage in the refrigerator, breastmilk can be stored in bottles - either glass or plastic depending on your preference. But if bottles take up too much space or you don’t have enough to use for storage, breastmilk can be stored in plastic bags in the fridge as well. When it comes to the freezer, for space reasons, most families prefer to store in plastic, breastmilk storage bags. One tip to save space, is to lay these bags flat so that they can be stored in thin, stackable bricks. But if you prefer not to use plastic, breastmilk can also be stored in food-grade silicon storage trays or pouches.
When storing milk in breastmilk storage bags, remember to write the date that the milk was pumped as well as the total number of ounces directly on the bag. Check the total ounces as marked on the bottle you pumped into to get the most accurate reading; those markers on the breastmilk bags are notoriously inaccurate and hard to read. One tip we also give pumping families is to store milk in various amounts. It’s nice to have frozen bags with 1 ounces, 2 ounces, 4 ounces, or varying other amounts to choose from. This way you can always thaw out the exact amount you need.
Transporting Breastmilk
If you will be pumping at work or traveling and pumping, you will need to think about how to transport your expressed breastmilk. Breastmilk can be safely stored in a cooler with a frozen ice pack for up to 24 hours. For many pumpers, they have the option to store their expressed milk in a refrigerator while at work and can then transfer to a cooler with an ice pack for their commute home. Once home they can decide if this milk will be stored in the refrigerator or moved to the freezer for longer-term storage.
It is also perfectly acceptable to travel on a plane with breastmilk. While TSA has rules regarding bringing liquids through security, these rules do not apply to human breastmilk. You can read the full rules related to traveling with breasmilk on the TSA’s website here. It is always within your rights to request special screening and handling protocols when it comes to your breastmilk.
Other Concerns
There are a few other common questions or issues than can arise for pumping parents.
Power Outages
One frequent cause for anxiety is what happens when you lose power and have a freezer full of breastmilk. First, don’t panic and begin unnecessarily opening and checking the freezer. Keep the door closed for as long as possible so that the cold air remains trapped in there. Once power is restored, check your bags for ice crystals. If any ice crystals remain, then your milk is only partially thawed, not fully thawed, and can be re-frozen. Yay! (If you are looking at a long-term power outage, it’s probably best to get a cooler and transport your milk to another household with power and freezer space.)
High Lipase
One other issue that can arise when storing breastmilk in the freezer is the presence of lipase in the milk. Lipase is an enzyme that is present in all human breastmilk and for some individuals they might have higher levels of lipase than others. For those people with excess levels of lipase, their breastmilk often has a soapy smell and taste when it is thawed out after being frozen. This is not harmful but many babies reject this breastmilk due to the taste. Of course finding out after that fact that you have a freezer full of milk your baby won’t drink is pretty stressful.
To avoid this stress, we recommend doing a test run before freezing large amounts of breastmilk. Freeze a small amount, 1 or 2 ounces, for about a week or so and then thaw out and test it. If it smells soapy and your baby will not drink it, you have high lipase. In order to avoid this going forward, you can scald your freshly pumped milk before freezing. To scald breast milk, heat it in a clean pan on the stove to about 180 degrees (small bubbles will form along the edge of the pan but before it starts to boil) and then cool and store. This process will burn off the excess lipase enzyme and reduce that soapy taste after thawing.