Milk, in one form or another, is widely consumed around the world. Though animal milks are largely drunk by people in countries such as North America, Europe and Australasia, many others, including much of Asia, obtain their milk sourced from plants.

Animal milks, or dairy milks, are most often obtained from cows, goats and sheep, while plant sourced milks include those produced from soy, rice or almonds. Both animal and plant sourced milks are similar in appearance in that they're both white liquids. They can be purchased in fresh or long life forms and must be refrigerated after opening and used within a few days.

Of all animal milks, cow's milk and to a lesser extent goat's milk, are generally the preferred choice for everyday use such as drinking, pouring on cereals and in cooking. Sheep's milk is less widely available and is more often made into cheese or yogurt. Plant-based milks are similarly used instead of cow’s or goat’s milk.

Because dairy milks come from animals and soy, rice or almond milks are plant-sourced, their nutritional content is different. Dairy milks are an excellent source of protein and are packed with vitamins and minerals, especially calcium which is essential for strong, healthy bones and teeth. However, soy, rice or almond milks don’t contain calcium, therefore many commercial brands have added calcium and vitamins so consumers don’t lose out on this important source nutrients.

Both types of milk do contain fat. However, animal milk, particularly full fat dairy milks, contain higher levels of fat and saturated fats as well as cholesterol. However, most of the unhealthy, saturated fats are removed from zero fat or half fat milk. Plant-sourced milks also contain some fat, but these are healthier, unsaturated fats which are not associated with raising cholesterol levels.

Another particularly notable difference between the two types of milk is the presence of lactose in dairy milks which plant-sourced milks don't contain. A lactose intolerance can occur in those who have low levels of the enzyme lactase which helps digest dairy milk. And this is one of the reasons why plant-sourced milks such as soy are so widely drunk in Asia, where lactose intolerance is quite common.

Besides lactose intolerance, dairy milks can cause various allergic reactions in some people, making plant-sourced milks suitable alternatives. And soy, rice and almond milks are particularly useful for vegans and some strict vegetarians, who do not consume any products which come from animals.

While plant-sourced milks provide a suitably comparable alternative to animal milks, they naturally have a different taste which may take a little getting used to. Although plant-sourced milks contain no calcium, the majority of popular brands do fortify them with calcium, vitamins and minerals, bringing their nutritional content up to a comparable level with animal milks.

Fortunately, both animal milks as well as soy, rice or almond milks can be found in many stores now, giving all consumers, whatever their needs, the chance to reap the benefits that milk provides.