The milk that we buy at the grocery store has been pasteurized and homogenized. The pasteurization process kills all the bacteria and live cells in the milk—making it safe for us to drink, but also less stable. Homogenizing the milk blends in the fat so that it doesn’t separate and float to the top. Most of us don’t have experience using fresh milk straight from the source. Fresh milk from any mammal—including humans—looks different from the milk we buy at the store.
After your milk has been expressed and it has been sitting on the counter or in the refrigerator for a while, the fat will begin to separate. You may notice a thin layer of cream on top of milk that looks quite watery. That is perfectly normal. Your milk has not gone “bad.”
Since fat content varies by the time of day, the fat layer may range from just barely visible to a half-inch or more. Milk fat content also varies widely among mothers, so expect to see a difference among your friends. There is no need for concern that your milk isn’t “good enough” for your baby.
To Use Stored Milk:
Shake the milk gently before giving it to your baby in order to mix in the cream.
If it’s been refrigerated, you can gently warm it to room temperature in a bowl of hot water.
Frozen milk can be thawed slowly in the refrigerator or you can thaw it in container of hot water.
Never use a microwave to thaw or warm your milk. Important nutrients will be destroyed if the milk gets too hot.
Written by Renee Beebe, M.Ed., IBCLC. Renee is a lactation consultant in private practice in Seattle, Washington. She is available for home/hospital visits and phone consultations. Renee can be reached at www.second9months.com