One more question about shaking milk and then I'll stop (I think.  ;-)).

I am assuming that any milk that is shaken, despite having perhaps
broken proteins and things like that...will still always be superior to
formula, same as pasteurized milk should be superior to formula (I've
always assumed this was the case) becasue the fats at least stay the
right kind, and the proteins the right kind, and amounts even if the
antibodies might be killed by pasteurizing the milk?

TIA,
Fio.

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