Study Finds Many Plant-Based Milks Exhibit Non-Newtonian Fluid Properties

A recent study examined the rheological properties of different milks, including dairy and plant-based varieties. Researchers conducted experiments to measure how these liquids respond to shear forces. The results indicate that many plant-based milks, such as those made from oats, almonds, and soy, display non-Newtonian behavior, where viscosity changes with the rate of applied stress.

In contrast, cow's milk consistently acts as a Newtonian fluid, maintaining constant viscosity regardless of shear rate. Non-Newtonian fluids can thicken or thin under stress, a property observed in several plant-based samples during the tests. The study, reported by @NewScientist, involved standard laboratory methods to assess flow dynamics.

is the science of how materials flow and deform under stress.

Newtonian fluids, like water or dairy milk, have a linear relationship between shear stress and strain rate. Non-Newtonian fluids deviate from this, which can affect processing and consumption. Plant-based milks have gained popularity as alternatives to dairy, driven by dietary preferences and environmental concerns.

This study provides insight into their physical properties, which were previously less documented compared to dairy. The experiments used viscometers to quantify behaviors at various temperatures and concentrations.

manufacturers may need to adjust processing techniques for non-Newtonian plant-based milks to ensure consistent texture in products.

Consumers could notice differences in pouring or mixing, depending on the force applied. Further research could explore how these properties influence nutritional delivery or shelf life. The study underscores the diversity among plant-based milks, with not all varieties showing the same non-Newtonian traits.

Dairy milk's predictable flow remains a benchmark in the industry. Ongoing analysis will help standardize testing for emerging alternatives. As plant-based options continue to expand in markets worldwide, understanding their fluid dynamics supports innovation in formulation.

Regulatory bodies might consider these properties in labeling or quality guidelines. The findings contribute to broader knowledge of alternative food sciences.