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Milk Alternatives 1

Milk Alternatives

Demsina Babazadeh

Allany Chayasing

Lauren DePaz

Gloria Kwak

Milk Alternatives 2

Abstract

Milk has been known to be the primary source of calcium in many consumers’ diet. But,

with the rise of milk alternatives, is it still considered to be the consumers’ main source of

calcium? With diet restrictions, such as lactose-intolerance and veganism on the rise, many

consumers have been turning to milk alternatives such as soy and almond milk instead of bovine

milk. Consumers also believe that milk alternatives are healthier than bovine milk (Callahan,

2013). Although these alternatives attempt to act as a calcium source, they raise the question,

“how efficient is the bioavailability of this calcium, when compared to bovine?” (“Calcium

Levels in Milk vs. Almond, Rice and Soy Milk”) Some may have made the switch due to dietary

restrictions, but others may have also made the switch to milk alternatives due to ethical reasons,

such as the treatment of the cows and its affect on the environment (“Cow’s Milk: A Cruel and

Unhelathy Product”). With further analysis of milk and its alternatives, consumers can opt for the

best milk in order to satisfy their needs.

History of Bovine Milk

The history of milk extended from around 10,000 BC to the world today (“How milk is

made”, 2006). The origin of the consumption of milk commenced from the domestication of

dairy-producing mammals in the “agricultural revolution” (“How milk is made”, 2006). As

fellow mammals, humans drank milk in their infancy. Continual milk consumption through food

commodities resulted from the domestication of dairy animals (“How milk is made”, 2006). This

milk came from the mammary glands of domesticated mammals, such as cows, sheep, and goats

(“How Milk is Made”, 2006). Through time, the market, production, and industry of dairy grew

due to commercial success.

In the 1600s, the cows were first brought to the United States (“How Milk is Made”,

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2006). Soon afterwards, the business of harvesting animal milk and transporting it was

established. On farms, herd sizes were relatively small due to the amount of labor needed for

maintenance (“How milk is made”, 2006). For instance, the animals should be milked twice a

day and farmers milked their animals by hand (“How Milk is Made”, 2006). In most cases, the

milking processes took place on farm (“Cows”). At milking parlors, where milk was harvested,

cows were trained to stand in the field when they were milked (“Cows”). Due to the small

population of cows in each herd, they were able to breed in a healthy environment (“Cows”).

These cows were raised in large open green pastures, clean and comfortable shelters, and in an

environment where the calves were able to stay with their mothers (“Cows”). Therefore, most

animals were healthy and had longer life spans (“How Milk is Made”, 2006).

Due to the commercialization and the development of large scale production, the dairy

industry changed immensely for the accommodation of convenience and speed (“Cow’s Milk: A

Cruel and Unhelathy Product”). Overall, the herd sizes of the modern dairy industry exceeded

the herd sizes from the past. Due to the increased herd sizes, labor also increased (“Cow’s Milk:

A Cruel and Unhelathy Product”). This led to progression of technology of a variety of milk

harvesting machines (“Cow’s Milk: A Cruel and Unhelathy Product”). Soon, milking turned to

mechanization with machines rather than hand milking because the industry wanted production

of large quantities of milk quickly (“Dairy Cows on a Factory Farm”, 2012). Not only did

milking techniques change, the environment changed as well (“Cow’s Milk: A Cruel and

Unhelathy Product”). While cows should be raised in large open pastures, most cows in the

modern industry spend their lives indoors. Some cows spend their entire lives standing on

concrete floors, compressed by their own waste and adjacent cows (“Cow’s Milk: A Cruel and

Unhelathy Product”). Due to large herds, there is less space available with poor living

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conditions. Therefore, most cows raised for the dairy industry are treated poorly (“Dairy Cows

on a Factory Farm”, 2012).

Just like humans, cows produced milk to nourish their babies (“Cows”). However, as

calves are taken away from mothers, both calves and mothers may suffer stress and depression

from separation (“Cows”). The stress can lead to disease, lameness, and reproductive problems,

which makes them worthless in the dairy industry (“Cows”). Also, mother cows hooked up on

milking machines are forced to produce about four times as much milk as they naturally would to

feed their calves;. this treatment can lead to further biological problems (“Cow’s Milk: A Cruel

and Unhealthy Product”). According to the industry figures, “between 30 and 50 percent of dairy

cows suffer from mastitis, an extremely painful condition” (“The Dairy Industry”). Mastitis is a

painful swelling of gland of the udder, which cows suffer by over producing milk with milking

machine (“The Dairy Industry”). Additionally, “Studies have shown that providing cows with

cleaner housing, more space, and better diets, bedding, and care lowers their incidence of

mastitis and other diseases” (“Cow’s Milk: A Cruel and Unhealthy Product”). Therefore, the

stress caused by poor conditions and treatments led to disease and shortened their life span by

four to five years, when naturally they can live to about twenty years (“Cow’s Milk: A Cruel

and Unhealthy Product”).

Another problem the dairy industry has faced are the negative impacts on environment,

such as an increased number of animals, quantity of waste, greenhouse gases, and pollution of

land, air, and water (“Factory Farming and the Environment”). It was found that, “In the US

alone, animals raised on factory farms generate more than one million tons of manure per day—

three times the amount generated by the country’s human population” (“Factory Farming and the

Environment”). Dairy industries use to store animal waste in huge open spaces which lead to

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leakage and pollution of surrounding environments (“Factory Farming and the Environment”).

Due to the large amount of waste, some farmers often left the waste and used it as manure rather

than transporting the wastes off-site because of the price (“Factory Farming and the

Environment”). In addition, cows produce massive amount of methane during digestion. For

example,“Between 1990 and 2005, methane emissions from pig and cow operations rose 37

percent and 50 percent respectively, largely due to the greater amount and concentration of

manure in lagoons” (“Factory Farming and the Environment”). Therefore, the herds of cows

could be considered a contributor of global warming (“Factory Farming and the Environment”).

In order to prevent dairy animal cruelty or even to improve our environment, small

actions are necessary to change the world in addition to policy. Reduced consumption of bovine

milk and increased consumption of alternatives, like soy, almond or rice are effective to reduce

the amount of negative impact on the environment (“Cow’s Milk: A Cruel and Unhealthy

Product”).

The Rise of Alternative “Milks”

Alternative milks existed universally across different cultures. Various historical and

biological reasons caused people to alter their diets for these alternative options. Historically,

these variants derived from the available resources, religious practices, and cultural stigmas that

persisted in the society (Packaged Facts, 2012). Biological conditions such as lactose intolerance,

milk allergies, and phenylketonuria propagated innovative means to consume milk-like products

(Packaged Facts, 2012). In these cultures, high alternative milk consumption persisted until the

modern era, for instance soy milk in China (Aoyagi, Akiki and William Shurtleff, 2007, p. 1).

While many people confused milk allergies and lactose intolerance, they are two distinct

conditions. A milk allergy consisted of an immunological response to the consumption of milk,

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while lactose intolerance, is categorized by the body’s deficiency in the enzyme, lactase; causing

the inability to digest lactose-sugar found in dairy products (“Lactose Intolerance”, 2012).

Lactose intolerance, is more predominant in non-milk consuming cultures as opposed to societies

who regularly drank animal milk (“Lactose Intolerance”, 2012). Lastly, Phenylketonuria, a

genetic condition where the body cannot break down the amino acid, phenylalanine prevailed

within dairy products (“Phenylketonuria”, 2013). Although there are biological reasons to

abstain from dairy, people in the past were scientifically unaware of these reasons.

The main alternative milks are soy, almond, rice and coconut milk (Packaged Facts,

2012). The most prevalent in history was soy milk. The first written documentation of alternative

milk consumption (soy milk) was in the ancient Chinese texts, Lun Heng by Wang Ch’ung, at

around A.D. 82 (Aoyagi, Akiki and William Shurtleff, 2007, p.1). The consumption of soy milk

as an alternative to bovine, was vast in China, due to its soy resources, economical means,

cultural significance, and physiological conditions. The average ancient Chinese household

relied on inexpensive food sources, such as small animals and plant crops (Aoyagi et al., 2007, p.

1). Cattle breeding was a luxury in ancient China because nourishment for milk production

required four pounds of grains or soy protein to one pound of milk in exchange (Aoyagi t al.,

2007, p. 1). This inequality in exchange provided an incentive to refrain from producing and

consuming bovine milk.

In the cultural sense, dairy-drinking cultures associated to Mongolian tribes in the eyes

of the ancient Chinese (Aoyagi et al., 2007, p. 1). The rural Mongolian tribes were seen as

“barbaric,” (Aoyagi et al., 2007, p. 1). Due to this association, many Chinese people deferred the

consumption animal milk to further separate themselves from the barbarians. As noted earlier,

lactose intolerance was rampant in many cultures that did not consume dairy products regularly.

Milk Alternatives 7

Statistically, 85% of the Chinese population showed some form of lactose intolerance (Aoyagi et

al., 2007, p. 1). In retrospect, this condition may have had aversive effects in the diet of their

ancestors; thus provided a tradition of non-dairy consumption.

While there was a large preference for soy milk in China, many western European

countries preferred a different alternative, almond milk (“Life in a Medieval Castle Medieval

Food”, 2014). This was the earliest non-dairy milk substitute recorded in European civilizations,

as documented in medieval cookbooks (Renfrow, 1997). Medieval documentation showed the

consumption of almond milk during the Lenten Days, a religious fast period where no land

animal products were ingested (Renfrow, 1997). Since the Lenten diet objected to the feasting of

milk from animals, almond milk was used as a substitute. In addition to dietary restrictions,

almond milk was popularized by long shelf life in medieval times. Dairy was difficult to keep

fresh and spoiled quickly, even soup; thus the substitution with almond milk (“Life in a Medieval

Castle Medieval Food”, 2014).

The consumption of rice and coconut milk, however, has become more popular in this

day in age. Lack of documentation on the invention of rice milk failed to explain its indigenous

origins (“Rice Milk”, 2014). The cultural source of rice milk correlated with regions around the

world where rice was grown (“Rice Milk”, 2014). The growing popularity of rice milk is

attributed to its usage in many popular desserts, such as rice pudding and horchata (“Rice Milk”,

2014). Similarly, coconut milk, originated in Southeast Asia as a cooking base for various

cultural food recipes (Coconut Research Center, 2004). The increased popularity of Southeast

Asian cuisine and coconut-milk soft drinks, has propelled the widespread of coconut-milk as a

dairy product replacement (Coconut Research Center, 2004).

The attractiveness of alternative milks has risen in the last 20th century to the modern era.

Milk Alternatives 8

Initially, the only country with regular consumption of non-dairy milk was China; other countries

had not yet followed suit (Aoyagi et al., 2007, p. 1). The popularity of soy milk revitalized in the

1950s by the popular soy soft drink, Vitasoy, of Hong Kong based company, Soya Bean

Products Co. (Aoyagi et al., 2007, p. 1). This led to a new market of soft drinks that relied on the

production of alternative milks. “The rise of soft drinks led to an increase of interest spread

throughout Asia, as observed by the skyrocketing sales of 8.4 million bottles in 1955 to 129.6

million bottles sold in 1980 (Aoyagi et al., 2007, p. 1). In the 1970s, alternative processing

procedures resulted in the loss of the “beany” flavor in soy milk (Aoyagi et al., 2007, p. 2). This

led to further popularization in adjacent Asian countries, as well as European countries and the

United States of America. Initially, soy milk was never a major food commodity in Japan and

was only consumed medicinally (Aoyagi et al., 2007, p. 2). By 1976, methods for the production

of no-bean taste soy milk was perfected in Japan, with the three major manufactures of Saniku

Foods, Mikken, and Haus Luppy (Aoyagi et al., 2007, p. 2). To further emphasize the popularity

of production, Japanese production increased from 4000 metric tons in 1978 to 17000 tons in

1981 (Aoyagi et al., 2007, p. 2).

Another attribution for the increased demand of alternative milks was the introduction of

Tetra Pak and Tetra Brik packaging in the 1970s (Aoyagi et al., 2007, p. 1). Tetra Pak, the

European food packaging company that combined aseptic and ultra-high-temperature processing

to allowed for an extended shelf-life without refrigeration (Kaye, 2011). Tetra Brik, a specific

package for beverages within the Tetra Pak brand, increased the incentive for consumers in East

Asia to buy alternative milk products (Aoyagi et al., 2007, p. 1). This type of packaging has

continued through the modern era. Nowadays, when one walks through any large-scale grocery

stores in the United States, they can find alternatives such as: soy, rice, coconut, almond, hemp,

Milk Alternatives 9

and others packaged in shelf-stable Tetra Pak boxes.

The growing awareness of people’s inability to digest lactose and the rise in popularity of

vegan and vegetarian diets, has increased the popularity and demand for alternative “milks”.

Common alternative milks such as soy, almond, coconut, rice, hemp and cashew provide an

avenue to enjoy a milk-beverage even if you are lactose-intolerant. These alternatives can be

used to make traditional dairy products such as cheese, yogurt, ice cream and creamers. Even

popular coffee chains have adapted to using alternative milks to appease to every patron. In 2013,

alternative milk sales estimated nearly $1.4 billion and were expected to increase to $1.7 billion

by 2016 (Wong, 2013). In America, leading soy milk brand Silk increased its profits by 12% last

quarter (Wong, 2013). According to Wong, soy has historically been the larger share of the

market, and yielded about 35% of sales, while almond milk took 55% in 2013. These market

statistics indicate a growing market for alternative milks in America that is worthwhile to be

wary of.

Benefits and Drawbacks of Alternatives

There are a variety of milk alternatives that the food industry provides today. But, many

consumers question if one type of milk is better than another? With so many different types of

milks being produced today, it can be difficult to choose the best milk to buy. There are many

debates that soy milk or almond milk is considered to be better or healthier than bovine milk

(Callahan, 2013). But, each type of milk contains various amounts of nutrients and provide

different flavors and textures when used in foods(Callahan, 2013). In addition, the various

alternatives contain different amounts of calories, sugar, protein, and calcium which are

important factors to consider when purchasing milk.

Since, milk is a primary source of calcium, it is important to look at the nutrient content of

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calcium in milk. For example, according to a nutritional label of 2% bovine milk, one cup

provides 286 mg of Calcium (“Analysis for Milk, reduced fat, fluid, 2% milkfat, with added

vitamin A”). However, alternatives such as, soy and almond milk, do not naturally contain

calcium and are therefore fortified with calcium and other nutrients (Thomas, 2013). For

instance, one cup of unfortified soy milk contains 50 mg of calcium; whereas, one cup of

fortified Original Soy Milk by Silk, a popular soy milk brand, contains about 299 mg of calcium.

According to the National Institutes of Health, the recommended daily value for adults ages 19-

70 need 1,000 mg of calcium per day (“New Recommended Daily Amounts of Calcium and

Vitamin D,” 2011). And, one cup of fortified soy milk roughly contains 30% of the daily value

of calcium needed per day which means only three cups of fortified soy milk each day will reach

the recommended daily value for calcium(“Analysis for SILK Plain, soymilk”).

The same comparison can be made for almond milk. When examining the nutritional

value of unfortified versus fortified almond milk, there is a large difference in the amount of

calcium present. According to Almond Breeze, a popular almond milk brand, one cup of

fortified almond milk contains 459 mg of calcium, roughly about 45% of the daily value. This

alternative contains more calcium per serving than bovine milk (Almond Breeze). According to

FitDay (nutritional value database), however, an unfortified cup of almond milk contains only 2

mg of calcium (“Calcium Levels in Milk vs. Almond, Rice and Soy Milk”). Therefore, some

alternative milks, upon fortification can result in more calcium than bovine milk, but can vary

from brand to brand.

Bioavailability

An additional facet to consider when examining the nutritional value of alternative and

bovine milk is the bioavailability of calcium. As infants, the most efficient means to consume


important growth nutrients was through human milk consumption. (Jelliffee & Jelliffee, 1975).

Likewise, children who were not given human milk to sustain them suffered severe deficient,

including but not limited to: Kwashiorkor and Marasmus (Jelliffee & Jelliffee, 1975). However,

human milk carries the bulk of the nutrients needed for growth, not animal milk that adults

commonly consume (Jelliffee & Jelliffee, 1975). A study conducted by a group of researchers at

the University of North Carolina found that the human body reaches full skeletal-form, twenty

years after birth (Berger, May, Renner, Viradia & Dahners, 2011). If the body reaches full term

and is not continuing to grow; would adults (over the age of 20) still require the same “growth

nutrients” found in milk? (Berger et. all, 2011)

Calcium, one of the major “growth nutrients” commonly assumed to be available in high

doses only in a cup of milk. But with the rise of alternative milks and fortification, are people

absorbing the same amount of calcium when considering alternatives? A study done by the

University of Texas compared the calcium bioavailability of the two most common forms of

calcium supplements, tricalcium citrate and calcium carbonate. It was found that there was “a

significantly greater absorption of calcium from tricalcium citrate than from calcium carbonate,

ranging from +5 to +97%”(Henry, 2007). It was concluded that the superior bioavailability of

tricalcium citrate was on average between +22 to +27% compared to calcium carbonate(Henry,

2007). Therefore, when examining nutrition labels, consumers should look for tricalcium citrate

instead of calcium carbonate in their alternative milks.

However, tricalcium phosphate, another fortifier used in soy milk, “only reached for

75% of the of the efficiency of absorption of calcium from cows’ milk” (Henry, 2007).

Therefore, the human body is naturally better at absorbing the calcium from bovine milk than

fortified alternatives (Henry, 2007). Consequently, consumers need to be aware of the type of


calcium their milk is fortified with in order to ensure that their body is absorbing the calcium

efficiently. However, milk is not the only form of calcium in the human diet. According to a

Nutritional Source online database, sponsored by the Harvard School of Public Health, dark-

leafy vegetables contain high digestible amounts of calcium (“Calcium and milk”, n.d). The vast

number of lactose-intolerant people have no other option but to obtain their dose of calcium by

other means. For example, a cup of boiled collard greens contains 357 milligrams of calcium

and an eight ounce serving of yogurt contains roughly 100 milligrams more calcium (“Calcium

Sources in Food”, n.d).

Nutritional Facts

Besides the calcium content of milk, there are other nutrients to consider. One downside

of many of the milk alternatives is that they may contain added sugar. For instance, in one cup

of Original Almond Breeze almond milk, there are seven grams of added sugar and as much as

twenty grams of sugar can be added depending on the flavor. However, many of these

alternatives also provide an unsweetened option which contains zero grams of sugar (Almond

Breeze). Various brands of soy milk can contain anywhere from 6-11 grams of sugar per

cup(Callahan, 2013). Traditional 2% bovine milk, when analyzed, yielded 12 grams of sugar per

cup(“Analysis for Milk, reduced fat, fluid, 2% milkfat, with added vitamin A”). The American

Heart Association, recommends a daily limit of twenty-four grams and thirty-six grams of sugar

for women and men, respectively (“Sugar 101”, n.d). In which, one serving of original almond

milk(Almond Breeze) which ranges from seven to grams per cup is close to this value (Callahan,

2013).

Another nutrient to consider is protein. Both soy and 2% bovine milk provide eight

grams of protein per cup and both contain complete sources of protein which contains an


adequate amount of all the essential amino acids(“Analysis for Milk, reduced fat, fluid, 2%

milkfat, with added vitamin A”, Silk). However, almond milk contains only one gram of protein

per cup according to the nutritional label of Original Almond Milk (Almond Breeze). Therefore,

soy and bovine milk provide comparable amounts of protein; whereas, one cup of almond milk

has a significant amount less of protein present.

Cholesterol and saturated fats are a concern in today’s diet because it raises the risk for

heart disease(“Fats and Cholesterol”). According to FitDay, bovine milk contains twenty-four

milligrams of cholesterol per serving. However, since cholesterol is made in the liver of an

organism, neither almond or soy milk contain cholesterol. These alternatives can be used as

healthier options for consumers concerned about their health or heart problems (“Calcium Levels

in Milk vs. Almond, Rice and Soy Milk”). Additionally, soy milk contains phytosterols which

actually help lower cholesterol levels (Higdon).

Furthermore, bovine milk also contains high levels of saturated fat; another prominent

concern for some (“Calcium Levels in Milk vs. Almond, Rice and Soy Milk”). Although not all

bovine milk contains the same amount of fat. Bovine milk is sold with various amounts of fat per

serving. For example, bovine milk is commonly sold as either skim, 1%, 2%, and whole milk. So,

if consumers still want all the nutritional values of bovine milk without the saturated fat, they can

opt for skim milk. However, there is no saturated fat in almond milk which is a good alternative

for consumers if they are concerned about their diet (“Calcium Levels in Milk vs. Almond, Rice

and Soy Milk”). Since soy and almond milk are plant-based milks, they contain fiber which aids

the digestive system; whereas, bovine milk does not contain fiber (“Analysis for Milk, reduced

fat, fluid, 2% milkfat, with added vitamin A”).

One of the benefits many milk alternatives have is that they are lactose-free. According


to USA Today, “less than 40% of people in the world retain the ability to digest lactose after

childhood”(Weise, 2009). Therefore, about 60% of the world’s population cannot drink bovine

milk. Milk alternatives such as soy is a good replacements instead of bovine milk in order to get

a similar calcium and protein intake (Callahan, 2013). With fortifications of milk alternatives,

consumers can get an equivalent or even greater amount of nutrients than in milk as shown

earlier.

Although it makes for a good milk alternative, there have also been some misconceptions

about soy milk (McCullough, 2012). Some believe that consuming soy may lead to breast

cancer. This misconception is due to the fact that soy contains isoflavones that act similarly to

estrogen (McCullough, 2012). But, even though these isoflavones act like estrogen, they also

have anti-estrogen properties allowing them to block more potent natural estrogens from binding

to the estrogen receptor and stop the formation of estrogens in fat tissue (McCullough, 2012). In

a study done on rats injected with tumor cells varying doses of isoflavones; some of the tumors

grew, but not all of the rats had the same effect (McCullough, 2012). These studies show that

high levels of estrogen do not affect all of the rats in the same way and gave mixed results.

Similarly, epidemiological studies attempting to link the consumption of soy and breast

cancer in healthy women found no association (McCullough, 2012). In general, Asian women

showed a 24 % decrease in risk of breast cancer when eating more soy (McCullough, 2012).

Therefore, soy is still safe to consume and will not cause breast cancer.

Conclusion

With the rise of milk alternatives in the industry, it can be hard to determine what milk is

best to buy. Milk alternatives, such as soy, have a rich history especially in Asia due to a high

amount of lactose intolerance present and a large amount of soy grown (Aoyagi et al., 2007, p. 1).


Packaging advances such as Tetra Pak, for alternative milks allow for a longer shelf-life without

the need for refrigeration, until after opening (Kaye, 2011). So, when choosing a milk to buy,

there are many factors to consider. These alternatives can offer the same amount of calcium

depending on fortification, but can differ the amount of protein, cholesterol and saturated fats

present (Callahan, 2013). Consumers should consider not just the fortification process when

choosing an alternative, but the bioavailability of the calcium in the body.

Another factor to consider is the large amount of the population that is lactose intolerant.

Since about 60% of the world’s population cannot digest milk, the consumption of milk

alternatives have been on the rise (Weise, 2009). Unfortunately, the dairy industry does provide

few negative impacts on the environment such as the methane produced by the cow’s waste that

could potentially have contributed to global climate change (“Factory Farming and the

Environment”). Plus, how are the cows being treated? Are they cramped into small spaces? Are

they being forced to milk four times as much as a cow would naturally? (“Cow’s Milk: A Cruel

and Unhealthy Product”) But, there are still companies today, such as Organic Valley, that make

an effort to ensure that their cows are getting the best treatment such as open pastures, no

breeding hormones, and antibiotics (Organic Valley). Overall, when choosing a milk to purchase

many of these factors should be considered whether it be for ethical or nutritional issues. The

milk alternative industry is expected to rise by an average of 6.8% per year due to dietary

restrictions such as veganism and lactose intolerance (“Drink Up: Soy and Almond Milk..”)

Although the milk alternative industry is expected to rise, bovine milk should still be a strong

option when purchasing milk. Milk, whether it be bovine or one of the alternatives, each offer

something that can satisfy the consumer’s need. It just depends on what consumers are looking

for and what they purchase which will support different manufacturing practices.


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