Milk substitute

A milk substitute (or, more precisely, an analogue of mammalian milk) (also called milk alternative or milk analogue) can refer to a liquid used (particularly in the United States of America and in other western countries) as a replacement for the milk from a mammal (mainly cows and humans). Mammalian milk analogues are white or whitish liquids that resemble either dairy or human-breast milk. A milk substitute (or, more precisely, an analogue of mammalian milk) (also called milk alternative or milk analogue) can refer to a liquid used (particularly in the United States of America and in other western countries) as a replacement for the milk from a mammal (mainly cows and humans). Mammalian milk analogues are white or whitish liquids that resemble either dairy or human-breast milk. Milk substitutes for non-infant consumption take two very different forms: plant milks, which are liquids made from plants and may be home-made or commercially produced, and coffee creamers, synthetic products invented in the USA in the 1900s specifically to replace dairy milk in coffee. Non-dairy milks are less likely to be regarded as substitutes for dairy milk in non-western countries where dairy production has been less predominant and which have much higher incidences of lactose intolerance. Around the world, humans have traditionally consumed plant milks for hundreds, if not thousands, of years. Due to their composition, alternatives to dairy milk may have a longer shelf-life and may be able to withstand higher temperatures than dairy milk without spoiling. Some milk substitutes are marketed as being healthier than cow's milk due to being lower in saturated fat and (if entirely free of animal products) cholesterol-free. When milk analogues lack the vitamins or dietary minerals present in dairy milk (such as vitamin B12 or calcium), they may be fortified. Humans may consume dairy milk for a variety of reasons, including tradition, availability and nutritional value (especially minerals like calcium, vitamins such as B12, and protein). Dairy milk substitutes may be expected to meet such standards, though there are no legal requirements for them to do so. This may result in additives being put into milk substitutes to compensate for the absence of certain vitamins, minerals and/or proteins. Infant formula, whether based on cow's milk, soy or rice, is usually fortified with iron and other dietary nutrients. A 2017 investigative documentary by Deutsche Welle stated that calves in dairies in the German Alps were being fed cow milk substitutes due to the higher cost of fresh cow milk. Coconut milk is made by mixing water with the freshly grated white inside pulp of a ripe coconut. Though considered by some in the west as a substitute for dairy milk, coconut milk has been used as a traditional ingredient in Southeast Asian, South Asian, Caribbean, and northern South American cuisines for centuries, if not millenia. It is also a source of calcium and vitamins C, E, B1, B3, B5 and B6. Coconut milk is usually very high in fat and calories, but low in protein, which makes it a good substitute for cream, as it can be whipped up in a similar fashion to decorate baked goods or desserts. Almond milk is produced from almonds by grinding almonds with water, then straining the pulp from the liquid. This procedure can be done at home. Almond milk is low in saturated fat and calories. Soy milk is made from soybeans and contains about the same amount of protein as dairy milk. When enriched by the manufacturer, it may be a source of calcium and vitamin D and some B vitamins such as B12; however, this is not in all brands of soy milk. According to one study, soy protein may be a substitution for animal protein to prevent and control chronic kidney disease.