Joanna M. Gambetta

Plant-based milk alternatives (PBMA) have emerged as popular substitutes for cow milk, driven by health, environmental, and ethical considerations. However, their ability to replicate the sensory and physicochemical properties of dairy remains a critical challenge for industry. This review critically examines the extent to which almond, soy, and oat PBMA replicate key sensory attributes of ultra-high temperature (UHT) full cream cow milk, focusing on appearance, texture, and flavour. Furthermore, it explores the relationship between these sensory attributes and the physicochemical properties of PBMA to elucidate the underlying reasons for the observed differences. A comparative analysis of compositional differences reveals fundamental limitations linked to plant protein functionality, carbohydrate structure, fat composition, and mineral fortification, all of which contribute to disparities in creaminess, mouthfeel, colour, and flavour. Technological strategies such as particle size reduction, enzymatic hydrolysis, and flavour masking have improved specific attributes, yet no PBMA fully replicates the holistic sensory experience of dairy. Emerging approaches, including blended formulations, precision fermentation, and artificial intelligence (AI)-driven optimisation, show promise in narrowing these gaps. Nonetheless, a complete replication of UHT cow milk remains elusive, highlighting the need for continued research and innovation to either approximate dairy properties more closely or enhance PBMA’s unique qualities to drive consumer acceptance.

There has been an increase in the consumption of plant‐based milk alternatives (PBMA), though these often differ in sensory properties compared to cow milk. Some consumers specifically seek PBMA with sensory qualities that resemble cow milk; however, such products are not yet available on the market. This study compared the chemical composition, particle size, color, viscosity, physical stability, and volatile compounds of seven commercial milk types: almond, coconut, oat, rice, soy, plant‐hybrid (a blend of plant‐based ingredients), and cow milk. Sensory descriptive analysis was used to evaluate appearance, aroma, flavor, and mouthfeel across the samples. All PBMA, except soy milk, had lower protein levels ( 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.