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.
Russell Keast (2025) studied this question.