Comparative Analysis: Digestibility and Foaming Properties of Milk Versus Plant-Based Alternatives

As more people become aware of their dairy intolerance, plant-based milk substitutes (PBMS) are becoming increasingly popular. However, there are questions about whether these alternatives provide the same nutritional value as traditional milk and how well they work in popular beverages like lattes. This research juxtaposes the protein quality of popular PBMS against full-fat cow's milk, emphasizing protein digestibility, amino acid bioavailability, and foaming attributes (capacity and stability). Samples tested encompassed cow's milk, soy, almond, oat, and coconut milk sourced from leading brands. Utilizing the INFOGEST method, protein digestibility was ascertained by processing 10 grams of each milk variant. Concurrently, foam attributes were evaluated using a handheld frother and a graduated cylinder. The results spotlighted disparities: PBMS generally exhibited reduced protein digestibility in both gastric and intestinal phases and potentially reduced bioavailability of essential amino acids relative to cow's milk. Intriguingly, foaming at low temperature (4°C), soy milk surpassed cow's milk in foam capacity. Conversely, oat, almond, and coconut milk demonstrated constrained foaming properties. Crucially, all PBMS demonstrated enhanced foam stability compared to cow's milk. In conclusion, while PBMS cater to dairy-intolerant individuals, concerns arise over their protein digestibility and amino acid bioavailability despite their commendable foam attributes.