Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)

With the increased concerns about the environmental effect of dairy milk production and elevated cases of dairy protein allergies and lactose intolerance there has been a significant demand for plant-based milk. To meet the nutritive demands of the human body these milks are enriched with equal number and amount of nutritive components as of dairy milk. Despite this the bovine milk market is still stable due to favorable functional properties and more bioavailable nutrients. This review compares the nutritional, functional and sensorial properties of almond, soy, and oat milk with bovine milk. Inherent advantages (health benefits) and limitations of bovine milk were also discussed and compared with these plant-based milks alongside the environmental impact of each sector. This article will assist the readers in making informed decisions on which milk can be consumed based on their dietary as well as social factors. Bovine milk was observed to be inherently abundant in nutritional components and better functional characteristics than almond, oat, and soy milk. Sensory scores were also higher. While among plant-based milks flavor masking was considered a viable option to meet the consumer preferences. Literature has reported lower environmental impact of plant-based milks however, broad sustainability evaluation is needed for a better comparison with dairy milk. Overall, preference between plant and dairy milk significantly relies upon a wide range of factors and consumer circumstances.