A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant‐Based Milk Alternatives

= 1.41 µm), with rice milk showing the highest (4.19 µm), leading to greater sedimentation and grittiness. Soy milk was linked to beany and astringent attributes, while almond and oat had nutty and cereal notes. Coconut and cow milk were most similar in whiteness (L* > 75) and creamy texture, attributed to their higher fat content and lactones. Plant-hybrid PBMA, despite lacking cereal ingredients, shared sensory similarities with oat and rice milk. Volatile compound analysis identified benzaldehyde in almond milk, contributing to its characteristic almond-like aroma. Coconut milk contained lactones, which are associated with sweet and creamy notes. Blending complementary PBMA ingredients, such as coconut and soy milk, would effectively mimic cow milk by introducing dairy-like aroma, creaminess, and improved stability. Practical Application: There is a need to reformulate PBMA to improve their sensory quality and meet consumer expectations. By understanding how chemical and physical properties influence the overall sensory experience, manufacturers can make better ingredient choices and optimize production processes to produce more desirable products.