Scalding milk on the go
Needing to scald breastmilk can feel as though it limits you in your travels or pumping journey. As a pumping mum who has experienced the effects of high lipase, I understand this. Where possible, you can continue to chill milk and give as soon as possible depending on when your milk becomes affected by the lipase. Alternatively, and unfortunately, it may mean some mums opt to not express while out- possibly causing engorgement, risking mastitis or milk supply changes. The other alternative may feel like pumping and dumping.
How you go about scalding milk when out and about will be determined by what resources you have available, how many pumps your need to do and how quickly lipase affects your milk.
This information below is from my own experience as I was unable to find resources to support me in scalding milk on the go. Personally, my milk can remain at room temperature for 4-6 hours, and also in the fridge for multiple days without any effect. Lipase affects my breastmilk upon freezing and thawing. I knew this meant that I would be able to do two pumps 3-4 hours apart and combine the room temperature and freshly pumped milk together. I also knew I’d have access to running tap water, boiling water and ice. This was key to making it a simpler process.
I have included some suggestions if your circumstances differ further down. However here is the method I used to scald on the go. I hope that this is helpful for the mamas who need it most.
Items used:
Ceres Chill Original chiller
Ceres Chill Demi chiller (not essential for this method)
Instant read digital thermometer
Method
Place breastmilk in inner chamber.
Pour boiling water into outer chamber. Allow metal to heat. Tip out and replace with more boiling water.
Place inner chamber in boiling water bath in the outer chamber. Place the lid on and periodically check the temperature of the milk with an instant read digital thermometer.
It is more challenging to flash heat milk to 82 degrees celsius using this method and it may require replacing boiling water in the outer chamber multiple times due to not having an ongoing heat source. You may consider aiming to bring milk to 72 degrees celsius for 15 seconds, or 62 degrees celsius for 60 seconds.Once you have achieved the desired temperature, quickly remove the inner chamber carefully from the outer chamber and place in ice bath if you have a second chiller or jug prepared.
Empty hot water from the outer chamber. Fill the outer chamber with cool running water to lower the temperature. Empty again and fill with iced water. Quickly place inner chamber back in the outer chamber to chill.
Check temperature of iced water periodically. Replace as needed until milk is chilled.
Other considerations
I think scalding on the go would be difficult without access to freshly boiled water. You could potentially pack a spare Ceres Chill chiller or Thermos with boiled water, however heat may be lost over time and in the process of scalding the milk. This may mean milk may not reach a high enough temperature and compromise the safety of it.
If only needing to scald once or twice while out, you may be able to take prepared ice stored in a vessel which can maintain it’s temperature.
If needing to scald more than once, having two Ceres Chill breastmilk chillers would be essential to use this method, or at least a spare inner chamber.
Scalding on the go may not be suitable for those who need to freeze their milk immediately after scalding.
Disclaimer: The information contained in this blog is based on personal experience and should not be construed as individual advice and recommendation. Incorrectly handled, stored and treated breastmilk can have significant health consequences to an infant. Caution must be taken to ensure that safety guidelines are adhered to. Please consult with your health professional for individual advice.