How do you milk an almond? #shorts #science

The video explores the creamy texture of milk due to its fat content and how plant-based alternatives attempt to mimic this texture using fats from seeds. It delves into the flavor components of milk, which arise from proteins, sugars, and minerals, and how these can be extracted from nuts through various methods. Despite these efforts, plant-based milks still differ in taste due to different protein structures, such as the absence of sodium caseinate. Substitutes like soy lecithin are used, but they don't fully replicate the flavor. The video expresses hope for future advancements in achieving closer milk flavors.

What component in milk is responsible for its creamy texture?

• Sugar

• Fat

• Protein

• Minerals

Which process is NOT mentioned as a way to extract flavors from nuts?

• Soaking

• Grinding

• Boiling

• Sifting

What is a key protein found in animal milk but not in plant-based milk?

• Sodium Caseinate

• Soy Lecithin

• Whey Protein

• Albumin

Which protein is used as a substitute in plant-based milk to mimic animal milk proteins?

• Casein

• Soy Lecithin

• Whey

• Gluten

What is the hope for future research in plant-based milk?

• To reduce fat content

• To enhance protein content

• To improve milk flavor

• To increase sugar levels