There may be a role for shaking yet!  According to Lawrence, one form 
of lipase (bile-salt stimulated lipase or BSSL) is present mostly in 
the *skim* fraction of milk.  Shaking would help to get the BSSL into 
greater contact with the lipids it acts upon.  (One would want to be 
careful not to let too much lipase activity occur, as it eventually 
makes the milk unpalatable.)

So, Diane, you were on the right track after all!

Warmly,
Margaret
Longmont, CO

>I checked with Linda Smith:  It's *proteins* that are broken by 
>shaking, not fats.  But lipase does break down the fatty acid chains 
>over time, so here's a thought:
>
>1) See how the baby does with direct breastfeeding.  Is weight gain 
>their only concern, and is it adequate?
>2) Try expressing milk, letting it sit in the fridge for, say, 3 
>days, then feeding as a supplement.
>
>Diane Wiessinger, MS, IBCLC  Ithaca, NY  USA
>www.wiessinger.baka.com

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