American Scientist

How Are Plant Milks Made?

Plant milks are made from water-based plant extracts. Almond, coconut, oat, rice, and soy milks are popular examples. Regardless of type, similar processes are used to make them.

1. Extraction
   Wet process: soaked and wet milled. Dry process: dry milled. Flour extracted.
2. Separation
   Centrifuging or filtering to remove fibrous components.
3. Formulation
   Addition of water, fats, flavors, vitamins, minerals, thickeners, and stabilizers.
4. Homogenization
   Reduces the size of fat globules, dispersing them evenly and giving a smooth texture.
5. Heat treatment
   Kills bacteria, which could cause spoilage or illness.
6. Packaging distribution
   Milk packaged for distribution to stores.

Environmental Impacts

Production of plant-based milks is more environmentally friendly than the production of cow’s milk in a number of aspects. The figures are per liter of milk.

Nutrition of Plant Milks

Plant milks are naturally lower in calcium than cow’s milk. Most have calcium added to bring it to a similar level to cow’s milk, though some of this added calcium may settle out of solution.

Iodine, which is important for making thyroid hormones, is found in lower levels in plant milks than in cow’s milk. Some plant milk manufacturers now fortify their milk with iodine, but others do not.

Plant milks contain small amounts of vitamin D and are often fortified with vitamin B₁₂. Plant milk protein content is variable, but for all types it is lower than the protein content of cow’s milk.