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Production and Analysis of Alternative of Dairy Milk and its By-product

Dhruv Thanki


Plant-based or non-dairy milk alternative is the fast-growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, concern about calorie, and hypercholesterolemia inclination towards vegan diets has influenced a segment of consumers towards choosing dairy milk alternatives. Plant-based milk alternative can serve as an inexpensive alternative to consumers especially in the developing countries and in places where dairy milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited as cow milk alternative, three types of beverage viz., soya milk, coconut milk, and rice milk (full-fat and light) could replace 100% of the dairy milk in control formulas such as for muffins, popovers, and frozen custard-based ice milk dessert. Such milk alternatives differed from dairy milk in terms of color, particle size distribution, total solids, pH, and viscosity when assessed instrumentally. The quality of the prepared food products was evaluated with objective techniques, and consumer sensory acceptance study was performed. In popovers, neither volume nor sensory acceptability of product differed with dairy milk substitution with soy milk. In case of muffins, the flavour, texture, and overall acceptability scores did not differ, and the appearance of the product made utilizing soy milk was preferred. Soya bean is plant-based and one of the major sources of proteins and cow milk is a rich source of nutrients as well. Cow milk is containing near twice as much fat as and ten times more fatty acids compared to soymilk. Soymilk (TS basis i.e. ~ 13.0% TS) contains more Fe (ten times more) than does cow milk. Cow milk and alternative milk contain nearly identical amount of protein and water and has moderate amount of fiber; dairy milk is deficient in fiber. Although what we choose to drink is really a matter of personal preference and our health objectives but looking at the comparison, alternative milk seems to be a healthier choice. 


Emulsion stability, fortification, lactose intolerance, non-thermal technologies, plant-based milk alternatives, shelf life

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