On several occasions we have commented that breast milk is an intelligent liquid that adapts to the needs of the baby according to its nutritional requirements and its growth stage.
The milk produced by mothers after the baby is born is called colostrum and is characterized by being dense, viscous, and by its yellow or orange color. Days later, the colostrum gives way to transitional milk, which is creamier in color and texture.
This incredible change has been documented in a video by Beatriz Moreno, mother of four, lactation consultant, porting educator and director of the KangureArte School of Porting.
Beatriz gave birth to her baby on November 23 and three days later she began to express milk to build her own bank. In this way, we see how those first milk bags have a much more orange color that little by little gives way to a whiter and creamier milk.
This is how breast milk changes throughout breastfeeding
Breast milk provides all the nutrients that are needed to grow the first months (and years) of life; but it also has an almost magical characteristic that makes it unique: it is capable of varying its composition, adapting to the infant at all times.
Thus, the first days after delivery the mother secretes colostrum which, as we said at the beginning, is a dense, orange or yellow milk with high amounts of immunoglobulins, lactoferrin, oligosaccharides and high levels of antibodies. Colostrum is high in protein and less fat than mature milk, and it is easily digested.
Between days five and 14 after delivery, the colostrum gives way to transitional milk . This milk has a creamier appearance, and in addition to maintaining all the properties of colostrum, its levels of fat, calories and sugars –especially lactose– increase.
Finally, around two weeks postpartum, the body begins to produce mature milk . This milk has lower concentrations of proteins, minerals and vitamins than colostrum, but it adds a large number of bioactive components: hormones, which not only contribute to the proper functioning of tissues and organs, but also to the regulation of appetite and sleep patterns. or to the reinforcement of the maternal bond; immunoglobins, which neutralize bacteria and viruses; or enzymes, responsible for accelerating chemical reactions in the body, allowing, for example, the absorption of iron.
Breast milk also changes during feeding
But in addition to varying its color, texture and composition throughout lactation, breast milk also changes its color and density during the same feeding.
At the beginning of the tetada it is more watery, rich in carbohydrates and with lower fat content. This can give it a whitish or very light appearance, even bluish. On the other hand, at the end and due to the considerable increase in fat, the milk has a more yellowish color (similar to the colostrum of the first days).
Other peculiarities of breast milk
Milk also adapts to the baby’s age to provide everything he needs at all times.
For example, the breast milk of mothers who give birth to premature babies is different from those who have full-term babies. It contains more protein, more fat and more calories, as well as more lactoferrin and more Immunoglobulin A; instead, it has less lactose.
As the child grows, the milk also becomes more energetic and caloric. Not in vain, and contrary to what is usually believed, from the first year the fat and calorie content increases in breast milk.
In the case of mothers who are breastfeeding in tandem, nature will give priority to the newcomer , so that breast milk will adapt its qualities to the baby, becoming different from that taken by the older child.
Likewise, when the baby is sick, the milk also adapts its composition, producing a greater amount of specific antibodies and leukocytes that help it fight infections and recover.
Photo | Facebook School of Porting Kangurearte
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