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 are the main components that contribute to the creaminess of milk?

How can flavors be extracted from nuts for plant-based milk?

In what ways do the proteins in animal milk differ from those in plant-based milk?

What is sodium caseinate and how does it relate to plant-based milk?

What hopes does the speaker have for the future of plant-based milk research?