No, freeze drying does not get rid of Lipase enzyme. However, when properly freeze dried to achieve below <.19AW water activity, the lipase enzyme stops functioning and does not continue to breakdown the proteins and fats. The sooner you freeze dry breast milk, the less time lipase has to break down the milk. Freeze drying breast milk is also known to reduce some of the taste and aroma associated to lipase enzyme. Rehydrating freeze dried breast milk powder with cool water also further helps reduce the taste and aroma of higher lipase milk. Once freeze dried breast milk is rehydrated, the lipase enzyme becomes active again. Rehydrate breast milk must be used within 2 hours of preparation and can be stored up to 24hrs in the refrigerator.