Food | Ditch the cow - plant-based milk alternatives

Plant-based milk alternatives

Plant-based milk, also known as non-dairy milk, is a growing market trend as more consumers look for al-ternative options to traditional cow's milk. These milks are derived from a variety of plant sources such as soy, almonds, oats, rice, and hemp.
In general, plant-based milks are produced from the breakage of the relevant raw material by reducing its size, subsequently extracting in water, followed by ho-mogenization, thermal processing and formulation where lipids, flavors, colors, vitamins, minerals and stabilizers may be added.
Cow’s milk is usually sold as liquid, as milk powder, or as main ingredient in dairy products. The same can be expected from plant-based alternatives, however, pro-cessing the plant-based milk into powder is a common method. The powder has a far longer shelf life than the final liquid product and does not need to be refrig-erated due to its low moisture content (2.5 – 5 %). An-other advantage is to reduce its bulk for more eco-nomical transportation.
This application report describes how Anton Paar in-line process sensors are used to control the final prod-uct prior packaging and ensure highest efficiency in the drying process to get milk powder.