ArticleJournal of food science2025
A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant-Based Milk Alternatives.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- Distinct Temporal Mouthfeel in Dairy and Plant-Based Milk Is Related to Their Rheological and Tribological Spectra.Journal of texture studies · 2026Article
- Characterizing Sensory Drivers of Acceptance, Purchase Intent, and Emotional Responses to Plant-Based Milk Alternatives in Chilled Sweetened Coffee Among Thai Consumers.Foods (Basel, Switzerland) · 2026Article
- Article
- Sensory and Physicochemical Evaluation of Dairy-Like Plant-Based Milk Formulations Predicted by Machine Learning.Journal of food science · 2026Article
- Milk Fatty Acid Profile and Production Traits in Lithuanian Local and Holstein Cattle Breeds.Animals : an open access journal from MDPI · 2026Article
- Cold plasma treatment as a way to sanitize bovine milk while maintaining full nutritional value, stability, toxicological and microbiological safety.Scientific reports · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
There has been an increase in the consumption of plant-based milk alternatives (PBMA), though these often differ in sensory properties compared to cow milk. Some consumers specifically seek PBMA with sensory qualities that resemble cow milk; however, such products are not yet available on the market. This study compared the chemical composition, particle size, color, viscosity, physical stability, and volatile compounds of seven commercial milk types: almond, coconut, oat, rice, soy, plant-hybrid (a blend of plant-based ingredients), and cow milk. Sensory descriptive analysis was used to evaluate appearance, aroma, flavor, and mouthfeel across the samples. All PBMA, except soy milk, had lower protein levels (<2%) than cow milk (3.2%), as soy naturally contains more protein due to being a legume. PBMA generally had larger particle sizes than cow milk (D
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.