This is according to milk producer and managing director of Oakland Dairy in the Western Cape, Ian van Niekerk. 

See PODCAST below

Plant-based non-milk alternatives have become more and more popular throughout the years and consumers have a variety to choose from. Van Niekerk, however, says these alternatives are hurting the dairy industry.

The benefits that cow’s milk offer to the consumer, includes protein, calcium, riboflavin, vitamin B12, iodine, potassium and phosphorus.

Adding to this, Van Niekerk says that plant-based, non-milk alternatives, in his opinion, cannot compare to what cow’s milk has to offer.

“Milk lasts for nine days. If it lasts for less than nine days then it’s a bad process or you’ve got sick cows. If it lasts for longer than nine days, it’s a special process...

“With [plant-based non-milk alternatives], they have to add preservatives to let it last. Preservatives are not good for your kidneys,” says Van Niekerk.

He adds that the basic problem that arises with regards to cow’s milk, is that some people are lactose intolerant. However, he says that there is lactose-free cow’s milk available that caters for people who cannot digest milk as easily.

“There is lactose-free milk. [During processing], the lactose is changed to glucose and it has a [slightly] sweeter taste,” explains Van Niekerk.

Oakland Diary is working on producing lactose-free cow’s milk that will be the same price as normal milk, says Van Niekerk. 

Furthermore, adding to Van Niekerk’s argument, registered dietitian, Monique Piderit, says in a statement that “non-milk alternatives – or what we call plant-based beverages – are not better from a health perspective than cow’s milk.

“In fact, most come with nutritional shortfalls compared to cow’s milk, particularly with regard to calcium and protein. They’re also very expensive, which is frustrating as a dietitian as it reinforces the assumption that healthy eating is expensive.

“You may need to take a calcium supplement to support the removal of calcium-rich cow’s milk from your diet. Vitamin D may also be low in these beverages so expose your arms and legs to sunlight during midday hours three times a week to make up for this shortfall. Fish, eggs, and mushrooms are also good sources of vitamin D. Sugar is commonly added to improve the taste of plant-based beverages, so try to choose unsweetened versions.”

OFM News