Comparison of properties of plant-based milk and cowʼs milk

Oat milk Rice-almond milk Rice-coconut milk Soy milk Plant-based beverageConsumers are increasingly choosing foods that contain plant-based dairy analogues that are affordable and have high nutritional value, including macro and micronutrients and vitamins.Plant-based milk mimic the taste and consistency of cow's milk.Plant-based milk contain no hormones or antibiotics compared to animal milk.Physical, chemical and sensory properties of plantbased milk (soy, rice-almond, rice-coconut, and oat) available on the Ukrainian market were determined and compared with those of local cow's milk.Plant-based milk was an opaque homogeneous liquid of beige color with different tinting and it had a pleasant sweet taste with an aftertaste of raw materials.Plantbased milk had an appearance and consistency similar to cow's milk.Titratable acidity of plant-based milk did not exceed 21 T.Titratable acidity of cow's milk was 16-18 T.Dry matter content of plant-based milks was in the range of 8.73-9.83%.Dry matter content of cow's milk was 11.63-12.52%.Density of plant-based milk was in the range of 1027-1032 kg/m 3 .Density of cow's milk was 1028-1029 kg/m 3 .Protein content of plantbased milk was 2.31-5.12g/100 ml.Fat content of plant-based milk was 1.5-3.0g/100 ml.Carbohydrate content of plant-based milk was 2.53-8.01g/100 ml.In cow's milk, the protein, fat and carbohydrate contents were 3.34-3.63g/100 ml, 2.4-2.5 g/100 ml and 4.72-4.74g/100 ml, respectively.Caloric content of plant-based milk was 46.2-64.2kcal/100 ml.In plantbased milk, concentration of Ca 2+ ions was 682-1058 mg/l and concentration of Mg 2+ ions was 96-140 mg/l, which was lower than in cow's milk.Plant-based milks are not full substitutes for cow's milk, and their recipe composition needs to be balanced to provide the human body with the necessary nutrients.