EXAM 2: Plant Based Milk

Question 1

Soy Milk

Answer 1

94% water, 2.9% protein, 1.5% fat, 1.5% CHO by weight
Low saturated fat, protein and amino profile close to milk
Uses: works well in baked goods, some hot beverages, not good for “frothy” drinks;
Avoid soups to avoid overpowering the flavor

Question 2

Rice Milk

Answer 2

Low nutrient value
Uses: base for sauces or soups because of the neutral flavor
Don’t use in: coffee/tea or other hot liquids

Question 3

Almond Milk

Answer 3

Mostly water, 2% almonds, low protein
Low quality protein source
Neutral slightly nutty flavor
Uses: savory dishes (like soups);
Strong flavor - avoid using in some baked goods

Question 4

Coconut Milk

Answer 4

Creamy (due to SFA content), distinct flavor, high fat
68% water by weight
Uses: works best for sweet dishes or making dairy-free ice cream
Common in Asian and Indian cooking
Low quality protein source
Choose lower fat coconut milk options to reduce SFA and Kcals

Question 5

Oat milk

Answer 5

Oats blended with water with oil as an emulsifier
Neutral flavor
90.6% water by weight
Lower protein content and higher carbohydrate
Uses: added to hot drinks, baked goods (best to buy commercial brands), cream-based soups, smoothies

Question 6

Hemp Milk

Answer 6

~75% water if made with 1 c hemp seed to 4 cups water
High in omega-3’s
More expensive than other types of milk
Low quality protein source
Uses: sweet and savory dishes