A comparison of the quality of ultra-high-temperature milk and its plant-based analogs

Abstract

ABSTRACT: The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coconut beverages). Ten products of each type were analyzed in each group. UHT milk was characterized by higher values of color lightness (L*) and titratable acidity than all plant-based milk alternatives, higher yellowness (b*) than rice drink, higher density than the almond drink, and higher pH than rice and coconut drinks. In comparison with UHT milk, all plant-based beverages were characterized by higher redness (a*), the soy drink was characterized by higher values of b* and chroma (C*), and almond and soy drinks had higher pH values. In the group of nondairy beverages, the values of b* and C* were highest in the soy drink, and the value of a* was highest in the almond drink. Almond drink had the highest pH value, and soy and coconut drinks had the highest titratable acidity. Rice drink had higher density than oat, soy, and almond drinks. The indicators characterizing the nutritional value of fat were considerably lower in the coconut drink and dairy milk than in the remaining products. The values of UFA/SFA, MUFA/SFA, and desirable fatty acid/hypercholesterolemic fatty acid ratios and the indicator of nutritional value were highest in rice drink. The PUFA/SFA ratio and the total content of essential fatty acids were highest in the soy drink, and the n-6/n-3 PUFA ratio was highest in the almond drink.

Keywords

• ultra-high-temperature milk
• plant-based beverages
• quality