Plant-based milks - such as soy, almond, oat, and rice - are increasingly popular among those who are lactose intolerant, allergic to dairy, or following a vegetarian or vegan lifestyle.

Soy milk stands out for its high protein content, nearly matching that of cow's milk, though it requires fortification to boost calcium levels. Other non-dairy milks like almond or oat milk are often lower in protein but are fortified with vitamins and minerals.

Dairy milk, on the other hand, offers naturally high levels of calcium, vitamin D, and protein, with different fat contents depending on the variety. However, it contains lactose, which many people worldwide struggle to digest.

While dairy milk may have links to some health benefits, concerns also exist about allergies, hormone use, and potential disease associations. Ultimately, choosing between dairy and plant-based milk depends on individual nutritional needs, dietary restrictions, and taste preferences, with both types offering unique benefits and drawbacks.