I’m not sure that teenage Juliet had it right when she lamented, “Oh what’s in a name? That which we call a rose by any other name would smell as sweet.”  Sure, a name doesn’t change the essence of anyone or anything, but at the same time, it definitely sets an expectation and gives a presumption of what you are about to experience. 

Going to Greenland, you have in mind that the country is lush and green, not actually covered in ice.  A guinea pig sounds like an exotic cousin of our favorite pink farm animal, not a glorified rat with short legs, fluffy body, small ears and big eyes.  French fries never were French since they actually originated in Belgium.  And milk... show me the teats on an almond, coconut, or oats that its milk is squeezed from.

Most people are clever enough to recognize that plant based milk substitutes are just that, substitutes.  They don’t come from a lactating mammal that produces milk for its young.  But the question remains, does calling milk imitations muddy the water about what milk really is and what does it do to the reputation of real milk?

In truth, milk substitutes aren’t a new thing.  Soy milk was being used as early as the 3rd century BC and almond milk in 12th century Italy.  But using it to completely replace dairy cattle milk is a new trend of the 21 century.  

There are lots of reasons that milk substitutes have gained popularity and become a grocery shelf staple.  For some with lactose allergies and sensitivities, plant based milk substitutes are their only way to enjoy a bowl of cereal, a scoop of ice cream, or creamy yogurt.  Milk shortages during World War I and II necessitated a substitute to keep some sort of “milk” product in their fridges. 

Trending fads of “healthy alternative” and “environmentally friendly” milk have made milk alternatives even more popular in recent years.  We have more imitation milks than ever as we not only have soy and almond milk but hemp, pea, oat, coconut, cashew, rice, and even macadamia milk.  With so many alternatives, all milks are being lumped together, a generalization that does more harm than good to the dairy cattle industry.

For decades, dairy farmers have attempted to rename milk alternatives.  What, they don’t know, but they feel the need to separate their product, an actual milk product, from other substitutes and imitations.  

The name, inherent branding, and even heritage of milk has always sparked the concept of hard working farmers raising and caring for their animals, waking up early to get the milking in before starting the rest of their day.  As the popular definition of milk expands to include other substitutes, that notion quickly fades away.

Many want to distinguish dairy milks from their alternatives because while they can be used interchangeably, their nutritional value certainly isn’t and many consumers believe that milk is milk, no matter where it comes from.

Dairy cattle milk has been proven to have the most complete nutrition of all the milk products filling the dairy aisle.  While other imitations might tout superiority in one nutrient or another, none as beneficial to total nutrition as milk.  In just one 8 ounce glass, milk provides 13 essential nutrients such as vitamin D, vitamin B12, calcium, and potassium.