A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant-Based Milk Alternatives

There has been an increase in the consumption of plant-based milk alternatives (PBMA), though these often differ in sensory properties compared to cow milk. Some consumers specifically seek PBMA with sensory qualities that resemble cow milk; however, such products are not yet available on the market. This study compared the chemical composition, particle size, color, viscosity, physical stability, and volatile compounds of seven commercial milk types: almond, coconut, oat, rice, soy, plant-hybrid (a blend of plant-based ingredients), and cow milk. Sensory descriptive analysis was used to evaluate appearance, aroma, flavor, and mouthfeel across the samples.

All PBMA, except soy milk, had lower protein levels (<2%) than cow milk (3.2%), as soy naturally contains more protein due to being a legume. PBMA generally had larger particle sizes than cow milk (D_4.3 = 1.41 µm), with rice milk showing the highest (4.19 µm), leading to greater sedimentation and grittiness. Soy milk was linked to beany and astringent attributes, while almond and oat had nutty and cereal notes. Coconut and cow milk were most similar in whiteness (L* > 75) and creamy texture, attributed to their higher fat content and lactones. Plant-hybrid PBMA, despite lacking cereal ingredients, shared sensory similarities with oat and rice milk.

Volatile compound analysis identified benzaldehyde in almond milk, contributing to its characteristic almond-like aroma. Coconut milk contained lactones, which are associated with sweet and creamy notes.

Blending complementary PBMA ingredients, such as coconut and soy milk, would effectively mimic cow milk by introducing dairy-like aroma, creaminess, and improved stability.

Practical Application: There is a need to reformulate PBMA to improve their sensory quality and meet consumer expectations. By understanding how chemical and physical properties influence the overall sensory experience, manufacturers can make better ingredient choices and optimize production processes to produce more desirable products.