Gonneke writes:

"...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?"

In my non-La Leche League life I'm a Lab Tech doing medical research.
I happen to do lots of work with various proteins.  Anytime there are
bubbles present from shaking, proteins have been broken down.  If I ran
two samples on an electrophoresis gel - one mixed by gentle swirling
and one by vigorous shaking, the gently swirled sample would be more
likely to give me a nice clean band while the shaken sample would
probably give me multiple bands in that lane.

So, yes, it has been tested in "controlled laboratory circumstances".

Hope this makes sense.


Alicia Rudin, LLLL, APL, IBCLC
[log in to unmask]
Gainesville, FL

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