Explore –Journal of Research
Peer Reviewed Journal
ISSN 2278–0297 (Print)
ISSN 2278–6414 (Online)
Vol. XVII, 2024
© Patna Women’s College, Patna, India
Comparative Analysis of Nutritional Composition between plant-based and animal-based Milk
•Rajeev Ranjan • Shailja Kumari • Apoorva Prasad
•Nainsi Raj
Received : December, 2023
Accepted : January, 2024
Corresponding Author : Rajeev Ranjan
Abstract : This research examines the nutrient composition of both plant-based milk substitutes and traditional animal-based milk, focusing on fat, protein, calcium, and lactose content. The study included various milk samples such as Cow, Buffalo, and Goat milk, alongside homemade plant-based alternatives like Soy milk, Almond milk, and Oat milk. Tests were conducted to assess the levels of fat, protein, calcium, and lactose in each sample.
The results reveal that Buffalo milk had the highest fat content, whereas oat milk had the lowest. Buffalo milks also exhibited the highest protein concentration, while Soy milk, among plant-based alternatives, closely resembled animal-based milk. Oat and Soy milk demonstrated notable calcium levels,
surpassing those found in animal-based milk. In contrast, almond milk had the lowest calcium concentration. Lactose content was highest in Goat milk and lowest in Almond milk.
Plant-based milk substitutes can provide nutritional benefits comparable to animal-based milk. Such alternatives may appeal to individuals with dietary restrictions, environmental concerns, or health-conscious consumers. The study contributes valuable insights for consumers making informed choices between plant-based and animal-based milk.
Keywords: Plant-based milk, Dairy consumption, Environmental impact, Nutrient analysis, Animal welfare, Sustainable food choices, Omega-3 fatty acids, Titration, Health-conscious consumers, Cruelty-free.
Rajeev Ranjan
Assistant Professor, Department of Zoology, Patna Women’s College (Autonomous), Bailey Road, Patna-BOO 001, Bihar, India
E-mail:rajeev.zoo@patnacomenscollege.in
Shailja Kumari
B.Sc.III year, Zoology (Hons.),Session:2021-2024, Patna Women’s College (Autonomous),
Patna University, Patna, Bihar, India
Apoorva Prasad
B.Sc.III year,Zoology (Hons.),Session:2021-2024, Patna Women’s College (Autonomous),
Patna University, Patna, Bihar, India
Nainsi Raj
B.Sc.III year, Zoology (Hons.),Session:2021-2024, Patna Women’s College (Autonomous),
Patna University, Patna,Bihar, India
Introduction:
Dairy milk consumption traces back to 7000 BC, providing evolutionary advantages through lactose persistence (Porzi Met al., 2021). Today, all around the globe, encouragement for dairy milk and dairy product consumption is seen in public health policies and considered to play an important role in the diet of humans. (Comerford KB et al., 2021). However, their production poses significant environmental impacts, with emerging concerns about animal welfare in the industry.
Increasing worries, including lactose intolerance and environmental consequences, fuel the demand for plant-based milk substitutes. Options such as Almond milk, Oat milk, and Soy milk offer cruelty-free
