Plant-based Milk Alternatives Research Articles

Influence of material characteristics on plant-based milk alternative properties

Plant-based milk alternatives are gaining increasing relevance in the food industry, but the influence of plant proteins and fibers on the specific product properties has not yet been explored. In this study, the influence of soy protein isolate and the oat fiber β-glucan on the emulsion and powder properties of plant milk alternatives is analyzed. The components exhibit different behavior at the oil-water interface after homogenization, thereby affecting droplet size distribution, dynamic viscosity and emulsion stability in terms of electrostatic repulsion. To determine the interactions of the components at the interface, the individual raw materials soy protein isolate and oat bran as well as mixtures of both were investigated. The measurements highlight variations between the fiber component and the plant protein source at the interface. The identified differences in emulsion characteristics also manifest in spray drying with different particle sizes and lipid encapsulation efficiencies.

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile.

Oat-based milk alternatives (OMAs) have become increasingly popular, perhaps due to their low allergenicity and preferred sensory attributes when compared to other milk alternatives. They may also provide health benefits from unique compounds; avenanthramides, avenacosides, and the dietary fibre beta-glucan. This has led to a variety of commercial options becoming available. Being a fairly new product, in comparison to other plant-based milk alternatives (PBMAs), means little research has been undertaken on the sensory profile, and how it is influenced by the physical and chemical properties. This study investigated the sensory, physical and chemical profiles of current commercially available OMAs, that varied in fortification, use of stabilisers, and oat content. The volatile compounds and their respective aromas were analysed using solid phase microextraction followed by gas chromatography mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Liquid chromatography mass spectrometry (LC-MS) was used for identification of avenanthramides and avenacosides. Particle size and polydispersity index (PDI) were analysed using a Mastersizer and Zetasizer, respectively, with colour analysis carried out using a colourimeter, and viscosity measurements using a rheometer. Descriptive sensory profiling was used to assess the impact on the sensory characteristics of the different samples and the sensory data acquired were correlated with the instrumental data. Samples with smaller particle size appeared whiter-both instrumentally and perceptually. The only clear plastic packaged product differed substantially in volatile profile from all other products, with a higher abundance of many volatile compounds, and high overall perceived aroma. Avenanthramides and avenacosides were present in all samples, but differed significantly in abundance between them. The results suggested smaller particle size leads to whiter colour, whilst differences in processing and packaging may contribute to significant differences in aroma. Astringency did not differ significantly between samples, suggesting that the variation in the concentrations of avenacosides and avenanthramides were below noticeable differences.

Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking

Like other plant-based (PB) product categories, PB milk alternatives (PBMA) are in ascendency as part of the green consumer transition and a greater focus on personal health. However, consumption remains far below that for cow’s milk, and among multiple barriers to uptake, inferior sensory properties is one problem, nutritional inadequacies another. While exceptions exist in both instances, a general need for improved products remains. The present research is situated in this nexus, and its primary aim was to contribute new consumer-centric insight regarding the sensory drivers of liking/disliking in the PBMA category. This was achieved through a central location study with adult New Zealanders (n = 143, not regular PBMA consumers) who tasted 18 different PBMA samples spanning a broad range of PB ingredients (soy, oat, coconut, almond, rice, cashew, peanut, macadamia, lentil, hemp, sesame) in different product types (single PB source, blends, barista style) with varying nutritional profiles. The most liked sample (6.5/9), which was made from soy, had the nutritional profile that most approximated cow’s milk (3 g/100 mL protein), as well as a milky appearance and taste. Its mouthfeel was smooth, and this sensory characteristic was also paramount for barista-style PBMAs being well-liked (>5.9/9) regardless of their constituent PB ingredient (oat, almond, coconut). Opportunities for product innovation within this type of PBMA was identified including for using barista-style beyond hot beverages, as these samples received positive liking scores on average. The same applied to blends as multiple-source PBMAs can facilitate improved nutritional composition, and significant scope seemed to exist to identify more liked vs less liked PB ingredient combinations (e.g., almond/rice vs coconut/sesame). By identifying, through penalty/lift analysis that positive sensory drivers of PBMA liking span all sensory modalities (appearance, taste, flavour, texture and mouthfeel), it becomes easier to appreciate that products in this category are complex and challenging to optimise. A second minor research aim was focused on the modulating influence of PBMA consumption frequency on product liking and the sensory drivers of liking. The key result was a positive association between liking and higher consumption frequency, and greater appreciation of sweet, coconut, nutty and cereal/oaty characteristics of PBMAs.

The impact of replacing milk with plant-based alternatives on iodine intake: a dietary modelling study.

Cow's milk is the primary source of iodine in the UK, but consumption of plant-based milk alternatives (PBMA) is increasing and these products are often not fortified with iodine. We evaluated the impact that replacing current milk consumption with PBMA would have on iodine intake. We used data from the National Diet and Nutrition Survey (2016-2019) for children (1.5-10years), girls 11-18years, and women of reproductive age (WRA). We used a dietary modelling approach with scenarios using brand-leveliodine-fortification data (0, 13, 22.5, 27.4 and 45µg/100mL). Relative to usual diet, we calculated change in iodine intake, and the proportion with intake below the Lower Reference Nutrient Intake (LRNI) or above the upper limit. For all groups, replacement with PBMA, either unfortified or fortified at the lowest concentration, resulted in a meaningful decrease in iodine intake, and increased the proportion with intake < LRNI; compared to usual diet, iodine intake reduced by 58% in children 1.5-3years (127 vs. 53µg/day) and the proportion with intake < LRNI increased in girls (11-18years;20% to 48%) and WRA (13% to 33%) if anunfortified PBMA was used. Replacement of milk with PBMA fortified at 27.4µg/100mL had the lowest impact. Replacing milk with commercially available PBMAs has potential to reduce population iodine intake, depending on the fortification level. PBMAs fortified with ≥ 22.5 and < 45µg iodine/100mL would be required to minimize the impact on iodine intake. Research is needed on the impact of total dairy replacement.

A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein.

In recent years, the demand of consumers for products rich in protein is of significant growth. Due to its structure in tissues, protein is considered an essential nutrient for maintenance and growth. It is well known that dairy foods differ from plant-based milk alternatives in their composition. In addition to protein content, nutrients in milk and plant-based beverages vary greatly in composition and content, such as: Calcium, fiber and fat. The nutritional quality of dairy protein sources depends on both their amino acid composition and bioavailability. Indeed, dairy products are considered to be excellent sources of proteins with high Digestible Indispensable Amino Acid Score (DIAAS) values varying from 100 to 120. However, plant proteins are considered to have generally lower essential amino acid contents and lower DIAAS values than dairy proteins. For example, pea and rice proteins are known to have medium and lower DIAAS with values of 62 and 47, respectively. The present review is dedicated to study the nutritional quality of animal and plant-based milk alternatives, where a focus on protein composition and amount are determined.

Nutritional profile of plant-based dairy alternatives in the Swedish market

The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers’ websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy.

The bubbly life and death of animal and plant milk foams.

Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using bovine milk. However, evolving consumer preferences driven by health, climate change, veganism, and sustainability have created a substantial demand for creating frothy beverages using plant-based milk alternatives or plant milks. In this contribution, we characterize maximum foam volume and half-lifetime as metrics for foamability and foam stability and drainage kinetics of two animal milks (cow and goat) and compared them to those of the six most popular, commercially available plant milks: almond, oat, soy, pea, coconut, and rice. We used three set-ups: an electric frother with cold (10 °C) and hot (65 °C) settings to emulate the real-life application of creating foam for cappuccinos, a commercial device called a dynamic foam analyzer or DFA and fizzics-scope, a bespoke device we built. Fizzics-scope visualizes foam creation, evolution, and destruction using an extended prism-based imaging system facilitating the capture of spatiotemporal variation in foam microstructure over a broader range of heights and liquid fractions. Among the chosen eight milks, oat produces the longest-lasting foams, and rice has the lowest amount and stability of foam. Using the hot settings, animal milks produce more foam volume using an electric frother than the top three plant milks in terms of foamability (oat, pea, and soy). Using the cold settings, oat, soy, and almond outperform cow milk in terms of foam volume and lifetime for foams made with the frother and sparging. Most plant milks have higher viscosity due to added polysaccharide thickeners, and in some, lecithin and saponin can supplement globular proteins as emulsifiers. Our studies combining foam creation by frothing or sparging with imaging protocols to track global foam volume and local bubble size changes present opportunities for contrasting the physicochemical properties and functional attributes of animal and plant-based milk and ingredients for engineering better alternatives.

A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

The growing popularity of plant-based milk alternatives has driven the creation of many novel products to meet the consumers’ diverse requirements. Red kidney bean (Phaseolus vulgaris L.) is an underutilized legume that might be used to develop a novel plant-based milk alternative due to its high protein content and diverse health benefits. It has demonstrated that the stability and sensory properties of plant-based milk were significantly affected by the cultivars of the raw material. The objectives of this study were unique to compare the physicochemical stability and sensory characteristics of plant-based milk from four different red kidney bean varieties grown in China. Furthermore, the possible differential mechanisms were explored by analyzing the rheological properties, protein solubility, surface hydrophobicity, surface tension, and microstructure of red kidney bean milk. The results showed that compared with the other three red kidney bean varieties, Jizhangyun-2 (JZY-2) exhibited excellent physicochemical stability with a lower centrifugal sedimentation rate (8.04%), smaller particle size distribution (2.54 μm), and higher potential (−23.03 mV). Furthermore, the enhanced protein solubility and surface hydrophobicity, as well as the decreased surface tension and aggregation degree of protein in JZY-2 kidney bean milk were deemed to be responsible for the results. The color and sensory analysis also supported that the JZY-2 kidney bean was suitable to prepare a novel plant-based milk alternative.

Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production

Plant-based milk alternatives are a fast-growing segment of food industry resulting in the generation of large amounts of by-products, often containing comparable and even higher amounts of valuable phytochemicals than the target products. Common buckwheat (Fagopyrum esculentum M.) Panda variety has been selected for this study, which aims to compare the antioxidant potential of beverages produced from buckwheat whole and dehulled grains, as well as cakes obtained as residues. After combining, evaporating and freeze-drying, extracts were subjected to RP-HPLC-DAD, total phenolics and in vitro antiradical and antioxidant assays (FRAP, ABTS, DPPH and lipid autoxidation). Flavonoids (3.09 mg/100 mL) exceeded the content of phenolic acids (2.35 mg/100 mL) in the beverages prepared from dehulled grains, but their content (1.69 mg/100 mL) in the beverages from whole grains was lower than that of phenolic acids (2.93 mg/100 mL). The antiradical capacity of beverages did not differ significantly, regardless of the method used. In case of by-products, a higher ferric-reducing capacity and scavenging activity towards DPPH• of cakes from whole grains compared to that from dehulled grains was established. The activity of cake extracts under lipid autoxidation conditions increased with the increase in their concentrations from 0.12 wt% to 0.16 wt% in the oxidizable substrate.

Comparison of the Nutritional Value of Cow’s Milk and Plant-Based Milks

Malnutrition and micronutrient deficiencies are observed among people in many developing countries. The high cost of cow's milk and poverty make it difficult for people to access nutritious food. For this reason, low-cost foods that can be an alternative to cow's milk are important. In addition, the fact that cow's milk causes lactose intolerance, high cholesterol, constipation and bloating in some individuals has led people to other alternatives. Apart from these, alternatives for vegan individuals have begun to be considered. All these reasons have increased the demand for alternative milk of plant origin worldwide. Plant-based milks have been the subject of research with different names in the literature. For example: vegetable milk, non-dairy milk, imitation milk, dairy substitute. This review is focused on comparing nutrient composition of cow's milk and plant-based milk alternatives.

Preparation of nut-based milk alternative: evaluation of an Amazonian nut (Bertholletia excelsa) beverage with annatto nanodispersion

Plant-based milk alternatives are in the spotlight of novelty and Amazonian nut has a great potential for the preparation of these beverages. In the present study, extraction of Amazonian nut was carried out with water and creaming index was evaluated. Hydroethanolic annatto extract was subjected to spectrophotometric analysis in order to determine bixin content. Annatto nanodispersions were prepared through a low energy method involving stepwise addition of deionized water to organic phase. Dynamic light scattering analysis was performed for particle size distribution and encapsulation efficiency determined by ultracentrifugation. In the present paper, we prepared an Amazonian-nut milk alternative, being the prototype added of annatto nanodispersion. Sensory analysis with untrained panelists was performed. Nanosizing (diameter < 300 nm and polydispersity index < 0.400) of annatto extract was reached and toxicity assay of the nanodispersion prepared with annatto extract, polysorbate 80/sorbitan monooleate (HLB = 13), and propyleneglycol at a 2:1:1 ratio indicated no mortality in both gender of zebrafish. Attributes of color, aroma, flavor texture, overall opinion, and intention of purchasing revealed, together with consumer's acceptance, that a suitable Amazonian nut plant-based milk alternative could be reached, contributing to an integrated approach of using two Amazonian raw materials of economic interest for food purposes.

Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food

Adapting implicit approaches to capture consumer responses when tasting foods is of recent interest in sensory and consumer science. Implicit consumer responses are reported to be more spontaneous than explicitly gathered data. Traditionally, emotional response to foods is captured using explicit methods like check-all-that-apply (CATA). The present study aimed to compare an implicit response time (IRT) Go/No-go approach with traditional CATA to profile consumer emotional responses. Participants (n = 104) were consumers of, or willing to consume, cow’s milk and plant-based milk alternatives (PBMA). Emotional responses for two cow milk and five PBMA products were evaluated across two sessions using IRT and CATA. The cow milk products were replicated across the sessions to allow consistency of response across sessions to be evaluated for each method. Data were collected using a bespoke single page web application (JavaScript, ECMA 2015). Data consistency across sessions (Spearman correlation (ρ)), emotion selection frequency (ρ and generalised linear models) and product discrimination (linear mixed models and correspondence analysis) were compared across the IRT and CATA approaches. Results showed high data consistency from both IRT and CATA across the two sessions (ρ > 0.89). Emotion selection frequency was also comparable across IRT and CATA. Interestingly, CATA was differentiating more between cow’s milk products and IRT within the PBMA space. However, further investigations showed that fewer participants provided different responses in CATA than when under time pressure in the IRT Go/No-go. Additional investigations on the performance of explicit versus implicit methods, or their combination, are required across different product matrices to identify the optimum approach to capture consumer product experience.

Bioactive (Poly)phenol Concentrations in Plant-based Milk Alternatives in the US Market

Bioactive (Poly)phenol Concentrations in Plant-based Milk Alternatives in the US Market

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

Currently, an increasing number of intolerant and vegan consumers are driving the market towards plant-based milk alternatives. Here, selected probiotic yeasts, belonging to the Candida zeylanoides, Kluyveromyces lactis and Debaryomyces hansenii species, previously characterized for their aptitude to ferment animal milk, were tested in soy milk. Trials at different fermentation times with the developed yeast consortium (Yc) coinoculated with a lactic bacterium commercial strain were carried out.Yc showed good fermentation performance, conferring distinctive analytical and aromatic properties to the resulted soy fermented beverage, a product similar to an industrial kefir. Analytical determinations did not show significant variations between the end of fermentation and cold storage (4 weeks at 4 °C), indicating full stability. Phenol amounts and antioxidant activity were significantly increased in soy fermented beverage fermented by Yc. All yeasts remained viable until the end of storage with a final concentration of approximately 8 Log CFU/ml, a value suitable for a probiotic commercial claim. Overall, the results suggest that Yc is a promising multistarter candidate for functional soy products.

Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives

In recent years, there has been a significant rise in the popularity of plant-based milk alternatives (PBMAs). This work examined the nutritional value, antioxidant profile and physicochemical characteristics of commercial non-cocoa- and cocoa-flavoured PBMAs. The examined products were either nut or oat-based ones. In the absence of protein fortification, the products' protein content was found to be low. Fat content was also low, whereas carbohydrate and sugar contents were related to sugar addition. Oleic, linoleic and α-linolenic acids were the primary unsaturated fatty acids. PBMAs have low Atherogenicity (AI) and Thrombogenicity (TI) indices and high hypocholesterolaemic:hypercholesterolaemic fatty acid ratio (h/H). The antioxidant profile significantly differed (P < 0.001) between non-cocoa- and cocoa-flavoured PBMAs. The antioxidant profile of cocoa-flavoured PMBAs improved due to the polyphenols present in cocoa beans. The physicochemical characteristics of the analysed PBMAs demonstrated great versatility. The nutritional profile of PBMAs also showed considerable variability, influenced by factors, such as product type and ingredient formulation. Additionally, differences in the nutritional composition and physicochemical properties were observed between non-cocoa and cocoa-based PBMAs.

Microfluidic Analysis for the Determination of Protein Content in Different Types of Plant-Based Drinks.

The widespread consumption of plant-based drinks, driven by health and dietary reasons (including cow's milk allergy, lactose intolerance, milk protein intolerance, following a vegetarian or vegan diet) necessitates automated and accurate test methods. Our study demonstrates the simultaneous determination of protein components and total protein concentrations in plant-based milk alternatives using a rapid and reproducible microchip gel electrophoretic method. As expected, the electrophoretic profiles of each plant-based drink differed. Based on our analyses and statistical evaluation, it can be determined that the protein profiles of different plant-based beverages do not differ significantly between different manufacturers or different expiry dates. The measured total protein content was compared with the nominal values, i.e., the values stated on the beverage labels. As the number of consumers of functional and specialized plant-based milk alternatives continues to rise, it is important to prioritize methods that provide qualitative and quantitative information on protein composition and other nutrients.

Nutrient composition of milk and plant-based milk alternatives: A cross-sectional study of products sold in Australia and Singapore

Dairy and non-dairy (plant-based) alternatives are promoted as an essential component of a healthy diet. The purpose of this study was to evaluate the range of dairy milks and plant-based milk alternatives in supermarkets in Australia and Singapore, and to explore nutritional differences within the category, and between countries. Product information was collected in store from packaging. Products were sorted into dairy milks and plant-based milk alternatives, and further categorised as (i) breakfast drinks (12 % of products); (ii) plain milks (62 %); or (iii) flavoured milks (26 %). The nutrient profiles of products were tested for differences using Kruskal Wallis and Mann-Whitney U tests. Flavoured products contained almost double the median sugar content of plain products (8.3 g v. 4.6 g, p = 0.005). Two-thirds of the product range were dairy milks, which contained nearly four times the median saturated fat content (1.1 g v. 0.3 v, p < 0.0001) and more than double the amount of sugar (5.1 g v. 2.6 g, p < 0.0001) of plant-based milk alternatives, but three times more protein (3.3 g v. 1.0 g, p < 0.0001). Between countries, generally, calcium contents were similar across products, likely due to fortification of plant-based milk alternatives. Compared to Singapore, dairy milk and plant-based milk alternative products sold in Australia were generally higher in energy, protein and fat, but lower in carbohydrate content. Food supply differences between Singapore and Australia may be cultural and have nutritional implications.

“Soy Boy vs. Holy Cow”—Understanding the Key Factors Determining U.S. Consumers’ Preferences and Commitment to Plant-Based Milk Alternatives

Plant-based milk products are ultra-processed food products that enjoy a positive reputation as being safe, healthy, ethical, and sustainable. The present study is focused on these products and addresses the product and brand managers of US food retailers. A consumer survey explores the factors explaining US consumers’ preferences for and commitment to plant-based milk and other plant-based milk products. Environmental concerns, food safety, health, and sustainability concerns are identified as relevant predictors for both consumer behaviors. In addition, animal welfare concerns are relevant, but only for product commitment.

Optimizing sustainable, affordable and healthy diets and estimating the impact of plant-based substitutes to milk and meat: A case study in Spain

The global food system is failing to appropriately nourish the population and has been identified as a driving force for environmental degradation. Changing current diets to healthier and more sustainable ones is key to decrease the incidence of non-communicable diseases and force changes at the production stage that will release environmental pressure. The determination of such diets is a challenge since it should be context specific, culturally acceptable, affordable, nutritionally adequate, and environmentally friendly. Through multiobjective optimization we aimed to determine a sustainable and healthy diet(SHD) in Spain with the minimum cost and environmental impact (assessed through GHGe, land use and blue-water use) that deviate the least from current consumption. Additionally, this research also compares the optimised diet with the Spanish food-based dietary guidelines(FBDG), and explores the potential benefits of reducing animal meat and milk while replacing them with plant-based alternatives. Compared to current consumption, a SHD in Spain can be more nutritious and reduce cost, GHGe, land and blue-water use by 32%, 46%, 27%, and 41%, respectively. The Spanish intake displayed the worst nutritional assessment and the highest values for GHGe and land use. The Spanish FBDG showed the highest cost and blue-water usage. Further analysis revealed that plant-based meat alternatives are not necessary to achieve a nutritionally adequate diet at the minimum cost and environmental impact. Shifting to fortified plant-based milk alternatives may add additional environmental benefits. This work emphasizes the potentiality of using optimization to determine a SHD and identifies important gaps to be fulfilled in future research.

The use of ultrasonication in producing potato-based milk, and to determine its proximate composition

Plant-based food is gaining the limelight, as it is unique, with high nutritional content and zero cholesterol and calories. However, there are no known plant-based milk alternatives of vegetable origin. Hence, our research aims to develop milk from potatoes associated with ultrasonication. The obtained potato milk was assessed for its proximate composition, and it was determined to be 92.66 ± 0.032% moisture, 0.66 ± 0.044% ash, 7.34 ± 0.002% total solids, 7.1 ± 0.001 pH, 96 °C boiling point, 0% lactose, 0.09 ± 0.004% titratable acidity, 1.030 ± 0.098 specific gravity, and the color L* 92.33 ± 0.023, a* −2.33 ± 0.044, b* 10.12 ± 0.089. The total essential amino acid was 44.76 g/100 g, and the total non-essential amino acid was 53.48 g/100 g. The fatty acid profile of potato milk was palmitic acid (23.22 ± 0.12), stearic acid (5.33 ± 0.33), oleic acid (6.6 ± 0.10), linoleic acid (41.2 ± 0.05) and linolenic acid (19.4 ± 0.01). The potato milk's fat, protein, and carbohydrates were 0.3 ± 0.002%, 3.92 ± 0.341%, and 54.2 ± 0.046%, the dietary fiber was1.9 ± 0.234. The sugar content was 1 ± 0.087. The Vitamin-A and Vitamin-C content was 0.03 ± 0.001 and 28 ± 0.099, respectively. Hence, due to their similar proximate composition to bovine milk and good nutritional and fatty acid value, the produced potato milk can have functional properties and be a non-dairy alternative to bovine milk.