In einer eMail vom 8-10-2004 14:53:32 West-Europa (zomertijd) schreibt
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I had  the same question awhile back. I contacted Lois Arnold, one of the
few days  that she was actually home this spring, and she gave me the scoop.

For  premature babies the milk should be shaken to break down the proteins
and  make them more easily digestible.

For all other babies the milk should  be gently swirled to ensure that the
proteins are not broken  down.



Yes, that is the information I hear around all the time. But how certain is
it that proteins will break down if milk is shaken manually. Is it tested in
controlled laboratory circumstances and proven that proteins will indeed break
 down at a certain strength of shaking?

Warmly,

Gonneke van Veldhuizen, Dutch IBCLC in  Germany


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