On 11/07/2006, at 14:25, Arly Helm quoted:

> Certain protein molecules can be denatured by spreading them in  
> thin films
> as in a foam. Mechanical action during the whisking of egg white  
> causes a
> partial coagulation of the protein. The protein molecules unfold  
> and form a
> reinforcing network round the air bubbles, thus stabilising the foam.
[snip]

Thanks. Whisking or whipping egg whites to a stiff foam is a very  
different situation from a few shakes in a container to reincorporate  
fat, not to the point of any foaming. I phrased the question  
carefully and specifically for the real-life situation I'm talking  
about.

So far what I've gathered is that there is apparently no evidence for  
ordinary milk-shaking causing measurable disruption of cells or  
proteins, and the direct word of two biochemists, who work with  
proteins and cells in the here and now, saying that it doesn't. The  
story appears to be a long-bow extrapolation, possibly verging on an  
lacto-urban-legend. Would love to hear from any others with evidence- 
based information.

Many thanks

Lara Hopkins

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