Alternative milk compositions

Abstract

THE PRESENT DISCLOSURE IS DIRECTED TO A MILK ALTERNATIVE PRODUCT

Description

ALTERNATIVE MILK COMPOSITIONSTECHNICAL FIELD

[0001] The present disclosure is directed to an alternative milk product.BACKGROUND

[0002] Milk, a low-fat, calcium-rich white liquid, produced by the mammalian glands of mammals, serves humankind as an essential dietary component. Although mammals produce milk to feed their offspring, humans continue to include milk, primarily cow’s milk Bos taurus), in their diets, even beyond infanthood. Today, cow’s milk is consumed by approximately six billion people worldwide and annual world production of milk reaches 730 million tons. Milk and milk-derived dairy products are nutritionally important, accounting for approximately 12% of the calories in the daily diet in the USA, and possessing 18 of the 22 essential nutrients in the human diet. Importantly, calcium in milk contributes to increasing bone mass.

[0003] Despite the beneficial properties of milk and milk-derived dairy products, several factors have made it necessary to reconsider their widescale use. Primary consumer concerns with milk include the ethics surrounding animal rearing, the environmental impact of milk production, lactose intolerance, and milk allergies. The consumption of dairy products on a large scale requires the production of large quantities of milk, which requires raising a large number of livestock. It is estimated that there are 140 million cows in the world, which generate 14.5% of all greenhouse gases. The quantity of greenhouse gases created through sustaining these many cows places a great burden on the environment. Various factors contribute to the improper maintenance of animal rights. Because of the large number of cows required to meet the global demand for milk, grazing and housing space are limited, resulting in poor living conditions for cows. Consequently, cow hygiene has decreased, which has resulted in a higher incidence of intramammary infections, respiratory diseases and mortality. In response to the environmental and ethical implications of milk production, many consumers have looked for alternative sources for milk, and animal-derived milk has seen a reduced demand.

[0004] In response to consumers' changing preferences, a variety of plant-based milk alternatives have been developed, including oatmeal milk, rice milk, soy milk, almond milk and walnut milk. Milk alternatives have been developed to try to mimic the characteristics of animal milk, including in color, texture, taste, and nutritional values. Plant-based milk alternatives, however, are generally unable to reproduce the nutritional properties of cow’s milk, such as the high protein content and host of other nutrients present in cow’s milk. More notably, the fat and protein content of cow’s milk impart a distinctive taste profile which plant-based milk alternatives are unable to replicate. Furthermore, the natural taste of milk alternatives suffers from undesirable off-flavors. These factors have limited the appeal for plant-based milk alternatives.

[0005] In order to overcome the limitations of plant-based milk alternatives, companies have been developing milk alternatives comprising non-animal derived fats and recombinant milk proteins designed to mimic the taste, texture and color of animal- derived milk.

[0006] WO 2016 / 029193 is directed to dairy substitutes, which include micellar casein proteins or 4: 1 combination of micellar casein and whey proteins, respectively.

[0007] WO 2020 / 219596 is directed to recombinant milk proteins, compositions comprising such recombinant milk proteins, and to methods for producing such recombinant milk proteins and compositions.

[0008] PCT / IL2023 / 051279 discloses a stable milk alternative composition, comprising: (i) at least one milk protein; (ii) at least one additive selected from the group consisting of: a mineral chelator, a mineral, a texturizer and an emulsifier; (iii) at least one saccharide; (iv) at least one fat; and (v) water; wherein the stable milk alternative composition is devoid of animal-derived substances, and wherein the stable milk alternative composition has a comparable sulfur smell profile to animal milk, or wherein the stable milk alternative composition is devoid of micellar casein.

[0009] There is a continuous need for milk alternatives, which are closer in physical properties, taste, mouthfeel, etc. to cow-milk products in order to increase their commercial acceptance.SUMMARY

[0010] The following aspects, and embodiments thereof, are described and illustrated in conjunction with compositions and methods which are meant to be exemplary and illustrative, not limiting in scope. In various embodiments, one or more of the above-described problems have been prevented, reduced or eliminated, while other embodiments are directed to other advantages or improvements.

[0011] It has surprisingly been found that certain specific ingredients and amounts thereof, as specified herein for the first time, provide a milk alternative composition, which has better organoleptic and rheologic properties compared to known milk alternative compositions. Moreover, the milk alternative composition provided herein has color, viscosity, pH and foam volume that are closer to commercial cow milk compared to known milk alternative compositions.

[0012] According to some embodiments, the present milk alternative composition comprises:(i) beta-lactoglobulin (BLG), 0.25% to 4% w / w;(ii) trans-glutaminase, protein glutaminase or both, 0.01% to 0.16% w / w;(iii) sodium hexametaphosphate, 0.01% to 0.15% w / w;(iv) dipotassium phosphate, 0.1% to 1.8% w / w;(v) monopotassium phosphate, 0.1% to 1.8% w / w;(vi) carrageenan, 0.01% to 0.2% w / w; and(vii) water, to 100% w / w.

[0013] According to some embodiments, the present milk alternative composition comprises:(i) beta-lactoglobulin (BLG), 0.25% to 4% w / w;(ii) trans-glutaminase, protein glutaminase or both, 0.01% to 0.16% w / w;(iii) sodium hexametaphosphate, 0.01% to 0.15% w / w;(iv) dipotassium phosphate, 0.1% to 1.8% w / w;(v) monopotassium phosphate, 0.1% to 1.8% w / w;(vi) optionally, a stabilizer comprising carrageenan, 0.01% to 0.2% w / w, gellan gum, 0.02% to 0.08% w / w, or both; and(vii) water, to 100% w / w.

[0014] According to some embodiments, the present milk alternative composition comprises:(i) beta-lactoglobulin (BLG), 0.25% to 4% w / w;(ii) trans-glutaminase, protein glutaminase or both, 0.005% to 0.1% w / w;(iii) sodium hexametaphosphate, 0.01% to 0.1% w / w;(iv) dipotassium phosphate, 0.1% to 1.8% w / w;(v) monopotassium phosphate, 0.05% to 1.2% w / w;(vi) carrageenan, 0.01% to 0.2% w / w; and(vii) water, to 100% w / w.

[0015] According to some embodiments, the present milk alternative composition comprises:(i) beta-lactoglobulin (BLG), 0.25% to 4% w / w;(ii) trans-glutaminase, protein glutaminase or both, 0.005% to 0.1% w / w;(iii) sodium hexametaphosphate, 0.01% to 0.1% w / w;(iv) dipotassium phosphate, 0.1% to 1.8% w / w;(v) monopotassium phosphate, 0.05% to 1.2% w / w;(vi) optionally, a stabilizer comprising carrageenan, 0.01% to 0.2% w / w, gellan gum, 0.02% to 0.08% w / w, or both; and(vii) water, to 100% w / w.

[0016] According to some embodiments, the milk alternative composition is devoid of animal-derived ingredients. According to some embodiments, the BLG is a recombinant beta-lactoglobulin (rBLG).

[0017] According to some embodiments, the milk alternative composition comprises 0.35% to 2.9% w / w BLG. According to some embodiments, the milk alternative composition comprises about 1% w / w BLG.

[0018] According to some embodiments, the milk alternative composition further comprises plant fat, 0.1% to 5% w / w. According to some embodiments, the milk alternative composition comprises the plant fat 0.5%-4.5% w / w. According to some embodiments, the milk alternative composition comprises the plant fat 2.5%-4% w / w. According to some embodiments, the milk alternative composition comprises the plant fat 3%-4% w / w. According to some embodiments, the milk alternative compositioncomprises the plant fat about 4% w / w. According to some embodiments, the milk alternative composition comprises the plant fat about 3% w / w. According to some embodiments, the plant fat comprises shea fat, coconut fat, or a combination of shea fat and coconut fat.

[0019] According to some embodiments, the milk alternative composition comprises trans-glutaminase, protein glutaminase, or both, 0.01% to 0.12% w / w. According to some embodiments, the milk alternative composition comprises transglutaminase, protein glutaminase, or both, 0.015% to 0.1% w / w. According to some embodiments, the milk alternative composition comprises trans-glutaminase, protein glutaminase, or both, 0.015% to 0.5% w / w. According to some embodiments, the milk alternative composition comprises trans-glutaminase, protein glutaminase, or both, about 0.04% w / w. According to some embodiments, the milk alternative composition comprises trans-glutaminase, protein glutaminase, or both, about 0.015% w / w. According to some embodiments, the milk alternative composition comprises protein glutaminase about 0.015% w / w. According to some embodiments, the milk alternative composition comprises both the trans-glutaminase and the protein glutaminase. According to some embodiments, the milk alternative composition comprises protein glutaminase.

[0020] According to some embodiments, the milk alternative composition further comprises calcium carbonate, 0.1% to 0.75% w / w. According to some embodiments, the milk alternative composition comprises the calcium carbonate, 0.15% to 0.6% w / w. According to some embodiments, the milk alternative composition comprises the calcium carbonate 0.25% to 0.515% w / w. According to some embodiments, the milk alternative composition comprises the calcium carbonate, about 0.25% w / w. According to some embodiments, the milk alternative composition comprises the calcium carbonate, about 0.515% w / w.

[0021] According to some embodiments, the milk alternative composition comprises the carrageenan, 0.02% to 0.12% w / w. According to some embodiments, the milk alternative composition comprises the carrageenan, 0.025% to 0.1% w / w. According to some embodiments, the milk alternative composition comprises the carrageenan, about 0.05% w / w. According to some embodiments, the milk alternative composition comprises the carrageenan, 0.05% w / w.

[0022] According to some embodiments, the milk alternative composition comprises the gellan gum, 0.01% to 0.1% w / w. According to some embodiments, the gellan gum is High-Acyl Gellan (Gellan HD). According to some embodiments, the gellan gum is Low-Acyl Gellan (Gellan ND).

[0023] According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, 0.025% to 0.075% w / w. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, 0.025% to 0.045% w / w. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, 0.025% to 0.055% w / w. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, 0.030% to 0.060% w / w. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, about 0.035% w / w. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, about 0.05% w / w.

[0024] According to some embodiments, the milk alternative composition comprises dipotassium phosphate, 0.35% to 1% w / w. According to some embodiments, the milk alternative composition comprises dipotassium phosphate, 0.35% to 0.65% w / w. According to some embodiments, the milk alternative composition comprises dipotassium phosphate, about 0.46% w / w. According to some embodiments, the milk alternative composition comprises dipotassium phosphate, 0.65% to 1% w / w. According to some embodiments, the milk alternative composition comprises dipotassium phosphate, about 0.8% w / w.

[0025] According to some embodiments, the milk alternative composition comprises monopotassium phosphate, 0.05% to 0.65% w / w. According to some embodiments, the milk alternative composition comprises monopotassium phosphate, 0.1% to 0.5% w / w. According to some embodiments, the milk alternative composition comprises monopotassium phosphate, 0.35% to 0.65% w / w. According to some embodiments, the milk alternative composition comprises monopotassium phosphate, about 0.44% w / w. According to some embodiments, the milk alternative composition comprises monopotassium phosphate, 0.05% to 0.25% w / w. According to some embodiments, the milk alternative composition comprises monopotassium phosphate, about 0.155% w / w.

[0026] According to some embodiments, the milk alternative composition is substantially devoid of trisodium citrate.

[0027] According to some embodiments, the milk alternative composition is substantially devoid of disodium phosphate.

[0028] According to some embodiments, the milk alternative composition is substantially devoid of tricalcium phosphate.

[0029] According to some embodiments, the milk alternative composition comprises:(i) BLG, about 1% w / w;(ii) trans-glutaminase and protein glutaminase, about 0.04% w / w;(iii) L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.035% w / w;(v) dipotassium phosphate, about 0.46% w / w;(vi) monopotassium phosphate, about 0.44% w / w;(vii) a combination of shea fat and coconut fat, about 4% w / w;(viii) sucrose, about 2% w / w;(ix) calcium carbonate, about 0.25% w / w;(x) sodium chloride, about 0.06% w / w;(xi) Arabic gum, about 0.18% w / w;(xii) carrageenan, about 0.05% w / w;(xiii) gellan gum, about 0.025% w / w; and(xiv) water, to 100% w / w.

[0030] According to some embodiments, the milk alternative composition comprises:(i) BLG, about 1% w / w;(ii) trans-glutaminase and protein glutaminase, about 0.04% w / w;(iii) L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.035% w / w;(v) dipotassium phosphate, about 0.46% w / w;(vi) monopotassium phosphate, about 0.44% w / w;(vii) a combination of shea fat and coconut fat, about 4% w / w;(viii) sucrose, about 2% w / w;(ix) calcium carbonate, about 0.25% w / w;(x) sodium chloride, about 0.06% w / w;(xi) Arabic gum, about 0.18% w / w;(xii) optionally carrageenan, about 0.05% w / w;(xiii) optionally gellan gum, about 0.04% w / w; and(xiv) water, to 100% w / w.

[0031] According to some embodiments, the milk alternative composition comprises:(i) BLG, about 1.2% w / w;(ii) protein glutaminase, about 0.015% w / w;(iii) L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.05% w / w;(v) dipotassium phosphate, about 0.8% w / w;(vi) monopotassium phosphate, about 0.15% w / w;(vii) a combination of shea fat and coconut fat, about 3% w / w;(viii) sucrose, about 1.1% w / w;(ix) fructo-oligosaccharides, about 1.1% w / w,(x) calcium carbonate, about 0.51% w / w;(xi) sodium chloride, about 0.06% w / w;(xii) carrageenan, about 0.05% w / w;(xiii) gellan gum, about 0.025% w / w;(xiv) hydrolyzed sunflower lecithin, about 0.01% w / w;(xv) vitamin E, about 0.01% w / w;(xvi) flavoring, about 0.015% w / w; and(xvii) water, to 100% w / w.

[0032] According to some embodiments, the milk alternative composition comprises:(i) BLG, about 1.2% w / w;(ii) protein glutaminase, about 0.015% w / w;(iii) L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.05% w / w;(v) dipotassium phosphate, about 0.8% w / w;(vi) monopotassium phosphate, about 0.15% w / w;(vii) a combination of shea fat and coconut fat, about 3% w / w;(viii) sucrose, about 1.1% w / w;(ix) fructo-oligosaccharides, about 1.1% w / w,(x) calcium carbonate, about 0.51% w / w;(xi) sodium chloride, about 0.06% w / w;(xii) optionally carrageenan, about 0.05% w / w;(xiii) optionally gellan gum, about 0.04% w / w;(xiv) hydrolyzed sunflower lecithin, about 0.01% w / w;(xv) vitamin E, about 0.01% w / w;(xvi) flavoring, about 0.015% w / w; and(xvii) water, to 100% w / w.

[0033] According to some embodiments, the milk alternative composition comprises:(i) BLG, about 1.2% w / w;(ii) protein glutaminase, about 0.015% w / w;(iii) optionally, L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.05% w / w;(v) dipotassium phosphate, about 0.8% w / w;(vi) monopotassium phosphate, about 0.15% w / w;(vii) optionally, a combination of shea fat and coconut fat, about 3% w / w;(viii) optionally, sucrose, about 1.1% w / w;(ix) optionally, fructo-oligosaccharides, about 1.1% w / w,(x) optionally, calcium carbonate, about 0.51% w / w;(xi) optionally, sodium chloride, about 0.06% w / w;(xii) carrageenan, about 0.05% w / w;(xiii) gellan gum, about 0.025% w / w;(xiv) optionally, hydrolyzed sunflower lecithin, about 0.01% w / w;(xv) optionally, vitamin E, about 0.01% w / w;(xvi) optionally, flavoring, about 0.015% w / w; and(xvii) water, to 100% w / w.

[0034] According to some embodiments, the milk alternative composition comprises:(i) BLG, about 1.2% w / w;(ii) protein glutaminase, about 0.015% w / w;(iii) optionally, L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.05% w / w;(v) dipotassium phosphate, about 0.8% w / w;(vi) monopotassium phosphate, about 0.15% w / w;(vii) optionally, a combination of shea fat and coconut fat, about 3% w / w;(viii) optionally, sucrose, about 1.1% w / w;(ix) optionally, fructo-oligosaccharides, about 1.1% w / w,(x) optionally, calcium carbonate, about 0.51% w / w;(xi) optionally, sodium chloride, about 0.06% w / w;(xii) optionally carrageenan, about 0.05% w / w;(xiii) optionally, gellan gum, about 0.04% w / w;(xiv) optionally, hydrolyzed sunflower lecithin, about 0.01% w / w;(xv) optionally, vitamin E, about 0.01% w / w;(xvi) optionally, flavoring, about 0.015% w / w; and(xvii) water, to 100% w / w.

[0035] According to some embodiments, the milk alternative composition has a pH in the range of 6.5 to 7.75. According to some embodiments, the milk alternative composition has a pH in the range of 6.65 to 7.5. According to some embodiments, the milk alternative composition has a pH in the range of 6.65 to 6.75. According to some embodiments, the milk alternative composition has a pH in the range of 7.2 to 7.5.

[0036] According to some embodiments, the milk alternative composition has viscosity of no more than 8 mPa / s. According to some embodiments, the milk alternative composition has viscosity of no more than 7 mPa / s. According to some embodiments, the milk alternative composition has viscosity of no more than 6.5 mPa / s. According to some embodiments, the milk alternative composition has viscosity no more than 6.25 mPa / s. According to some embodiments, the milk alternative composition has viscosity in the range of 5.5 to 8 mPa / s. According to some embodiments, the milk alternative composition has viscosity in the range of 5.65 to 6.35 mPa / s.

[0037] According to some embodiments, the milk alternative composition is in the form of liquid milk.

[0038] According to some embodiments, the milk alternative composition has color difference of no more than 2.5, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference of no more than 2, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference of no more than 1, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference of up to 0.7, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference in the range of 0.5-2, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has a color difference of about 0.7, as measured by delta L compared to cow milk.

[0039] According to some embodiments, the BLG protein is the main protein in the milk alternative composition. According to some embodiments, the BLG protein is the only whey protein in the milk alternative composition. According to some embodiments, the BLG protein is the only milk protein in the milk alternative composition. According to some embodiments, the BLG protein is the only protein in the milk alternative composition.

[0040] Certain embodiments of the present disclosure may include some, all, or none of the above advantages. One or more technical advantages may be readily apparent to those skilled in the art from the figures, descriptions and claims included herein. Moreover, while specific advantages have been enumerated above, various embodiments may include all, some or none of the enumerated advantages.

[0041] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the figures and by study of the following detailed descriptions.BRIEF DESCRIPTION OF THE FIGURES

[0042] Figure 1A is a side-by-side photograph in perspective view of caffe latte prepared using cow milk (left), and caffe latte prepared using an embodiment of the alternative milk of the present invention (right).

[0043] Figures IB and 1C are photographs in perspective view of caffe latte prepared using cow milk (IB), and caffe latte prepared using an embodiment of the alternative milk of the present invention (1C).

[0044] Figures ID and IE are top view photographs of caffe latte prepared using cow milk (ID), and caffe latte prepared using an embodiment of the alternative milk of the present invention (IE).DETAILED DESCRIPTION

[0045] In the following description, various aspects of the disclosure will be described. For the purpose of explanation, specific configurations and details are set forth in order to provide a thorough understanding of the different aspects of the disclosure. However, it will also be apparent to one skilled in the art that the disclosure may be practiced without specific details being presented herein. Furthermore, well- known features may be omitted or simplified in order not to obscure the disclosure.

[0046] Before the present disclosure is described in greater detail, it is to be understood that this disclosure is not limited to the particular embodiments described, and as such may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing certain particular embodiments only, and is not intended to be limiting, since the scope of the present disclosure will be limited only by the appended claims.

[0047] Milk alternative compositions typically try to mimic sensoric perception imparted by milk products, which are derived from animals (e.g., cow milk, goat milk, camel milk etc.). Such perception properties include taste, visibility, mouthfeel, aroma, smell and the like, which are distinct to each animal milk. One way to mimic the perception properties is to provide a milk alternative composition, which includes a chemical composition similar to that of the corresponding animal milk. For this purpose, substitute ingredients (e.g., protein(s), fat(s), sugar(s), mineral(s), vitamin(s) etc.), which are derived from non-animal sources, may be incorporated in the milk alternative product.

[0048] However, plant-based milk alternative products, although commercial and widespread, have perception properties as specified above, which are significantly distinguishable from the animal milk products. Therefore, the acceptance of suchproducts by the general population, e.g., including lactose tolerant individuals, is relatively slow. An alternative to the approach of using milk alternatives that consist of plant-based ingredients, includes milk alternative products, which employ ingredients (e.g., proteins, sugars, fats etc.) from other non-animal sources, such as recombinant proteins. While current such milk alternative products are closer in perception properties to animal milk, the distinctions in perception are still significant. A main Holy Grail in this field would be to provide a milk alternative, which is indistinguishable in perception properties from animal milks.

[0049] Another goal of milk alternatives is to provide a composition, which is at least as stable in extreme conditions, such as heat and acidity, as animal milk. However, substitute milk proteins, such as BLG, may be less stable in the milk alternative composition than they are in animal milk. For example, it is well known that milkcontaining beverages such as milk coffee (caffe latte), chocolate milk, milk tea etc. include heated milk. The denaturation temperature of BLG is about 60°C, so its incorporation in milk alternative drinks is prone to cause unwanted precipitation or curdling in the temperature conditions of the hot milk products.

[0050] In addition, most coffee varieties are acidic, with an average pH value of 4.85 to 5.10. This can pose a problem when using BLG, which has an isoelectric point of 5.2, as coffee drinks having pH below this value are also prone to curdling. Additional challenges of milk alternative products in mimicking the animal milk counterparts relate to foaming properties and taste.

[0051] The present invention provides combinations of ingredients included in milk alternative compositions that overcome each and all of the above challenges. Thus, the present invention further provides milk alternative compositions, which are closer in both physical and perception properties to animal milk, in particular to cow milk, which is the most commonly consumed milk today. The present milk alternative compositions have, e.g., improved foaming and taste compared to other milk alternative compositions and are both stable in elevated temperatures and acidic environment compared to other milk alternative compositions.

[0052] Thus, according to some embodiments, the present invention provides a milk alternative composition. Below will be specified various ingredients, each of which individually can optionally be included in the present milk alternativecomposition. According to some embodiments, the milk alternative composition comprises:(i) beta-lactoglobulin (BLG);(ii) dipotassium phosphate;(iii) monopotassium phosphate;(iv) water; and at least one ingredient selected from the group consisting of:(v) trans-glutaminase, protein glutaminase or both;(vii) sodium hexametaphosphate; and(viii) a stabilizer comprising carrageenan, gellan gum, or both.

[0053] It is to be understood that the numbering of the ingredients as presented herein is variable and strictly technical, and a specific ingredient is not assigned a specific number. For example, water will be typically assigned the highest number, which is dependent on the number of total ingredients.

[0054] According to some embodiments, the milk alternative composition comprises trans-glutaminase, protein glutaminase, or both. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate. According to some embodiments, the milk alternative composition comprises at least one of carrageenan and gellan gum. According to some embodiments, the milk alternative composition comprise at least two ingredients selected from the group consisting of: trans-glutaminase, protein glutaminase, or both; sodium hexametaphosphate; and carrageenan, gellan gum, or both. According to some embodiments, the milk alternative composition comprise at least two ingredients selected from the group consisting of: trans-glutaminase, protein glutaminase, or both; sodium hexametaphosphate; and carrageenan. According to some embodiments, the milk alternative composition comprise at least two ingredients selected from the group consisting of: trans-glutaminase, protein glutaminase, or both; sodium hexametaphosphate; and gellan gum.

[0055] According to some embodiments, the milk alternative composition comprise at least three ingredients selected from the group consisting of: trans-glutaminase, protein glutaminase, or both; sodium hexametaphosphate; and carrageenan, gellan gum, or both. According to some embodiments, the milk alternative composition comprisesprotein glutaminase; sodium hexametaphosphate; and at least one of carrageenan and gellan gum. According to some embodiments, the milk alternative composition comprises trans-glutaminase, protein glutaminase; sodium hexametaphosphate; and at least one of carrageenan and gellan gum. According to some embodiments, the milk alternative composition comprises trans-glutaminase, protein glutaminase; sodium hexametaphosphate; and carrageenan. According to some embodiments, the milk alternative composition comprises trans-glutaminase, protein glutaminase; sodium hexametaphosphate; and gellan gum.

[0056] According to some embodiments, the milk alternative composition is substantially devoid of animal-derived ingredients. According to some embodiments, the milk alternative composition is devoid of animal-derived ingredients.

[0057] In certain embodiments, the milk alternative composition is selected from the group consisting of milk (including flavored milk, condensed milk, and evaporated milk), cream (including whipping cream), half-and-half, coffee creamer, dairy-based beverages (including lassi and ayran), dairy creamer, and dairy desserts (including custards and rice pudding).

[0058] It is to be understood that the milk alternative composition of the present invention can be consumed as-is, or e.g., in coffee or chocolate drinks. In this context, the term “milk alternative composition” or “alternative milk composition” relates to any non-animal derived composition, which can be used as a milk substitute, and / or as a dairy product substitute, of the milk traditionally provided from animals (e.g., cheese or ice cream). Thus, milk alternative compositions may be incorporated into dairy alternative products which are the final products provided to consumers.

[0059] According to some embodiments, the milk alternative composition provided herein is substantially devoid of any ingredient derived from an animal source. According to some embodiments, the milk alternative composition comprises at least one ingredient, which is not present in animal milk. It is to be understood that the phrase “comprises at least one ingredient, which is not present in animal milk” refers to a composition, in which at least one ingredient does not have any corresponding ingredient in animal milk. The specific ingredients of a milk alternative composition according to the present invention are listed hereinbelow in sections relevant thereto.

[0060] Particular references are made to each of the ingredients of the present milk alternative composition, including references to optional ingredients.

[0061] According to some embodiments, the milk alternative composition provided herein comprises at least one protein. According to some embodiments, the protein is a milk protein. According to some embodiments, the protein is a whey protein. According to some embodiments, the milk protein is a whey protein. According to some embodiments, the milk alternative composition of the present invention comprises at least one milk protein. According to some embodiments, the at least one milk protein is a non-animal protein.

[0062] According to some embodiments the at least one milk protein comprises a BLG protein, including variants, analogs, and chimeras thereof. According to some embodiments the at least one milk protein comprises a BLG variant or analog. According to some embodiments the at least one milk protein comprises a BLG variant. According to some embodiments the at least one milk protein comprises bovine BLG.

[0063] According to some embodiments, the BLG is a non-animal BLG. According to some embodiments, the BLG is provided from a non-animal source. According to some embodiments, the BLG is a recombinant BLG.

[0064] Beta lactoglobulin (BLG) is an example of a protein which is considered both as milk protein and as a whey protein. Therefore, the corresponding recombinant beta-lactoglobulin B (rBLG) protein is likewise considered both as milk protein and as a whey protein. Similarly, any one of the BLG analogs, chimeric BLG, and BLG variants is considered both as milk protein and as a whey protein.

[0065] According to some embodiments, the milk alternative composition comprises beta lactoglobulin (BLG). According to some embodiments, the BLG is a recombinant beta-lactoglobulin (rBLG) protein. According to some embodiments, the BLG is beta-lactoglobulin variant B (BLG B). According to some embodiments, the BLG is a recombinant beta-lactoglobulin variant B (rBLG B). The terms beta lactoglobulin (BLG) and recombinant beta-lactoglobulin (rBLG) are as detailed herein.

[0066] According to some embodiments, the BLG and / or rBLG is selected from amino acid sequence SEQ ID Nos: 1-20 as detailed in Table 1. Each possibility represents a separate embodiment of the invention. According to some embodiments,the BLG and / or rBLG is selected from amino acid sequence SEQ ID Nos: 1-10. According to some embodiments, the BLG and / or rBLG have the amino acid sequence SEQ ID NO: 1.

[0067] Table 1: Amino acid sequences of BLG variants and analogs

[0068] BLG variants are naturally occurring, known polymorphs of the BLG protein. For example, SEQ ID Nos 1-10 are naturally occurring bovine BLG variants.

[0069] BLG analogs are non-naturally occurring (e.g., man-made) BLG amino acid sequences, each contains several amino acid substitutions with respect to any one of thenaturally occurring, known BLG variants. For example, SEQ ID Nos 11-20 are BLG analogs.

[0070] Chimeric BLG may be for a non-limiting example a fusion of a bovine BLG and a human BLG.

[0071] According to some embodiments, the BLG analog has at least 95% amino acid sequence identity with a respective sequence selected from any of the BLG variants. In certain embodiments, the BLG analog has at least 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% sequence identity with a BLG variant. Each possibility represents a separate embodiment of the invention.

[0072] According to some embodiments, the BLG is the main protein in the milk alternative composition. It is to be understood that the phrase “the BLG is the main protein in the milk alternative composition” is intended to mean that BLG may be the sole protein in the present milk alternative composition or one of a plurality of proteins, wherein if the BLG is one of a plurality of proteins it is present in a higher relative weight percentage than each one of the other proteins. This does not necessarily mean that most of the protein weight of the present milk alternative composition is composed of BLG (for example, if the compositions include 40% w / w BLG and 6 other proteins, 10% w / w each, the BLG will still be considered as the main protein in the milk alternative composition).

[0073] According to some embodiments, BLG constitutes at least 51% w / w of the total protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 60% w / w of the total protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 70% w / w of the total protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 80% w / w of the total protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 90% w / w of the total protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 95% w / w of the total protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 99% w / w of the total protein content of the milk alternative composition. According to some embodiments, the BLG is the main protein in the milk alternative composition. According to some embodiments, the BLG is substantially theonly protein in the milk alternative composition. According to some embodiments, the BLG is the only milk protein in the milk alternative composition.

[0074] According to some embodiments, BLG constitutes at least 51% w / w of the total whey-protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 60% w / w of the total whey-protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 70% w / w of the total whey-protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 80% w / w of the total wheyprotein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 90% w / w of the total whey-protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 95% w / w of the total whey -protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 99% w / w of the total wheyprotein content of the milk alternative composition. According to some embodiments, the BLG is the main whey protein in the milk alternative composition. According to some embodiments, the BLG is substantially the only whey protein in the milk alternative composition. According to some embodiments, the BLG is the only whey protein in the milk alternative composition.

[0075] According to some embodiments, BLG constitutes at least 51% w / w of the total milk protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 60% w / w of the total milk protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 70% w / w of the total milk protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 80% w / w of the total milk protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 90% w / w of the total milk protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 95% w / w of the total milk protein content of the milk alternative composition. According to some embodiments, BLG constitutes at least 99% w / w of the total milk protein content of the milk alternative composition. According to some embodiments, the BLG is the main milk protein in the milk alternative composition. According to some embodiments, the BLG is substantially the only milk protein in the milkalternative composition. According to some embodiments, the BLG is the only milk protein in the milk alternative composition.

[0076] As the present invention provides milk alternative compositions, and as commercial milk typically includes 2.5% to 6% total proteins w / w, the present milk alternative composition may be formulated to include a similar amount of the total protein (including BLG) content. According to some embodiments, the milk alternative composition comprises 0.1% to 7 protein content w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.13% to 6% protein content w / w. According to some embodiments, the milk alternative composition comprises 0.2% to 5% protein content w / w. According to some embodiments, the milk alternative composition comprises 0.25% to 4% protein content w / w. According to some embodiments, the milk alternative composition comprises 0.33% to 2.9% protein content w / w. According to some embodiments, the milk alternative composition comprises 0.5% to 2% protein content w / w. According to some embodiments, the milk alternative composition comprises 0.67% to 1.5% protein content w / w. According to some embodiments, the milk alternative composition comprises 0.8% to 1.25% protein content w / w. According to some embodiments, the milk alternative composition comprises 0.9% to 1.1% protein content w / w. According to some embodiments, the milk alternative composition comprises about 1% protein content w / w.

[0077] According to some embodiments, the milk alternative composition comprises at least 0.1% protein w / w. According to some embodiments, the milk alternative composition comprises at least 0.13% protein w / w. According to some embodiments, the milk alternative composition comprises at least 0.2% protein w / w. According to some embodiments, the milk alternative composition comprises at least 0.25% protein w / w. According to some embodiments, the milk alternative composition comprises at least 0.33% protein w / w. According to some embodiments, the milk alternative composition comprises at least 0.5% protein w / w. According to some embodiments, the milk alternative composition comprises at least 0.67% protein w / w. According to some embodiments, the milk alternative composition comprises at least 0.8% protein w / w. According to some embodiments, the milk alternative composition comprises at least 0.9% protein w / w.

[0078] According to some embodiments, the milk alternative composition comprises no more than 7% protein w / w. According to some embodiments, the milk alternative composition comprises no more than 6% protein w / w. According to some embodiments, the milk alternative composition comprises no more than 5% protein w / w. According to some embodiments, the milk alternative composition comprises no more than 4% protein w / w. According to some embodiments, the milk alternative composition comprises no more than 2.9% protein w / w. According to some embodiments, the milk alternative composition comprises no more than 2% protein w / w. According to some embodiments, the milk alternative composition comprises no more than 1.5% protein w / w. According to some embodiments, the milk alternative composition comprises no more than 1.25% protein w / w. According to some embodiments, the milk alternative composition comprises no more than 1.1% protein w / w.

[0079] According to some embodiments, the milk alternative composition comprises a total protein content in the range of 0.25gr to 5gr per 100 ml, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a total protein content in the range of 0.5gr to 2.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of about Igr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of at least 0.25gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of at least 0.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of at least 0.75gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of at least 0.9gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of no more than 5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of no more than 4gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of no more than 2.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total protein content of no more than 1.5gr per 100 ml.

[0080] According to some embodiments, the milk alternative composition comprises 0.11% to 7% BLG content w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.13% to 6% BLG content w / w. According to some embodiments, the milk alternative composition comprises 0.2% to 5% BLG content w / w. According to some embodiments, the milk alternative composition comprises 0.25% to 4% BLG content w / w. According to some embodiments, the milk alternative composition comprises 0.33% to 2.9% BLG content w / w. According to some embodiments, the milk alternative composition comprises 0.5% to 2% BLG content w / w. According to some embodiments, the milk alternative composition comprises 0.67% to 1.5% BLG content w / w. According to some embodiments, the milk alternative composition comprises 0.8% to 1.25% BLG content w / w. According to some embodiments, the milk alternative composition comprises 0.9% to 1.1% BLG content w / w. According to some embodiments, the milk alternative composition comprises 0.9% to 1.25% BLG content w / w. According to some embodiments, the milk alternative composition comprises about 1% BLG content w / w. According to some embodiments, the milk alternative composition comprises about 1.2% BLG content w / w.

[0081] According to some embodiments, the milk alternative composition comprises at least 0.1% BLG w / w. According to some embodiments, the milk alternative composition comprises at least 0.13% BLG w / w. According to some embodiments, the milk alternative composition comprises at least 0.2% BLG w / w. According to some embodiments, the milk alternative composition comprises at least 0.25% BLG w / w. According to some embodiments, the milk alternative composition comprises at least 0.33% BLG w / w. According to some embodiments, the milk alternative composition comprises at least 0.5% BLG w / w. According to some embodiments, the milk alternative composition comprises at least 0.67% BLG w / w. According to some embodiments, the milk alternative composition comprises at least 0.8% BLG w / w. According to some embodiments, the milk alternative composition comprises at least 0.9% BLG w / w.

[0082] According to some embodiments, the milk alternative composition comprises no more than 10% BLG w / w. According to some embodiments, the milk alternative composition comprises no more than 7.5% BLG w / w. According to someembodiments, the milk alternative composition comprises no more than 5% BLG w / w. According to some embodiments, the milk alternative composition comprises no more than 4% BLG w / w. According to some embodiments, the milk alternative composition comprises no more than 2.9% BLG w / w. According to some embodiments, the milk alternative composition comprises no more than 2% BLG w / w. According to some embodiments, the milk alternative composition comprises no more than 1.5% BLG w / w. According to some embodiments, the milk alternative composition comprises no more than 1.35% BLG w / w. According to some embodiments, the milk alternative composition comprises no more than 1.25% BLG w / w. According to some embodiments, the milk alternative composition comprises no more than 1.1% BLG w / w.

[0083] As specified herein, cow milk has -3.5% protein. In this sense, for a milk alternative composition, which wishes to resemble the animal product it would be advantageous to have the same amount in alternative milk. However, currently, recombinant protein is expensive and reducing the amount of recombinant BLG can be significantly beneficial from this perspective. Moreover, BLG has a tendency to curdle, especially when not accompanied by casein micelles, so 3.5% BLG may also not be ideal from that perspective, according to some embodiments. Thus, a milk alternative composition according to the present invention, in embodiments, which define the BLG content to be under 3.5% (e.g., 1%) may provide significant advantages. For example, it can serve as an intermediate milk alternative composition which can be used until the cost of making recombinant BLG is lower.

[0084] According to some embodiments above, the total protein content of the milk alternative composition may be, e.g., 1% or 3%. According to some embodiments, the total protein content of the milk alternative composition may be higher than the BLG content thereof. In such cases, the total protein content may be adjusted to resemble the corresponding content in commercial animal milk, according to some embodiments, further in such cases, the BLG content may be lower (e.g., about 1%) to overcome curdling issues and to reduce costs, and an additional protein(s) may be added to compensate and obtain a total protein content, which resembles commercial cow milk, according to some embodiments.

[0085] Advantageously and surprisingly, the composition of ingredients of the present milk alternative composition allows a product, which highly resembles commercial animal milk, even if the BLG content is as low as 1%, according to some embodiments.

[0086] According to some embodiments, the milk alternative composition further comprises one or more additional non-animal protein(s). According to some embodiments, the additional non-animal protein(s) in the milk alternative composition are in an amount, which is the difference between the total protein content and the BLG content. Each one of total protein content and the BLG content of the milk alternative composition are as specified herein.

[0087] According to some embodiments, the additional non-animal protein(s) comprises at least one vegetable protein. According to some embodiments, the additional non-animal protein(s) comprises at least one recombinant protein.

[0088] According to some embodiments, the milk alternative composition is substantially devoid of micellar casein. According to some embodiments, the milk alternative composition is devoid of micellar casein. According to some embodiments, the milk alternative composition is substantially devoid of any casein protein. According to some embodiments, the milk alternative composition is devoid of micellar casein. The term “substantially devoid” is as defined herein in the definitions section.

[0089] The following relates to the fat portion of the present milk alternative composition, to its specific composition and amount. As liquid animal milk is a fat-in- water emulsion, so are most milk alternative products. Typically, milk alternative products include fats, some of which are corresponding (i.e., sharing the same chemical formula) to fats found in animal milk, and some of which are not found in animal milk, wherein the fats are not provided from animals (i.e., non-animal fat).

[0090] It is to be understood that in the context of the present invention and under the definitions above, a non-animal milk fat refers to any milk fat, which is provided, produced, extracted or derived from a non-animal source, as defined herein.

[0091] Specifically, as the present invention provides milk alternative compositions, and as commercial milk typically includes 0% to 5% or 3% to 4.5% fat content w / w, the milk alternative composition may be formulated to include similaramount of the fat content. According to some embodiments, the milk alternative composition comprises 1% to 6% total fat based on the total weight of the composition, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 2.5% to 4.5% total fat based on the total weight of the composition. According to some embodiments, the milk alternative composition comprises 3% to 4.5% total fat based on the total weight of the composition.

[0092] According to some embodiments, the milk alternative composition has total fat content in the range of 1% to 8% w / V, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition has total fat content in the range of 1.5% to 7% w / V. According to some embodiments, the milk alternative composition has total fat content in the range of 2% to 6% w / V. According to some embodiments, the milk alternative composition has total fat content in the range of 2.5% to 5.5% w / V. According to some embodiments, the milk alternative composition has total fat content in the range of 2.5% to 5% w / V. According to some embodiments, the milk alternative composition has total fat content in the range of 2.5% to 4.5% w / V. According to some embodiments, the milk alternative composition has total fat content in the range of 3% to 5% w / V. According to some embodiments, the milk alternative composition has total fat content in the range of 3% to 4.5% w / V. According to some embodiments, the milk alternative composition has total fat content in the range of 3% to 4% w / V. According to some embodiments, the milk alternative composition has total fat content in the range of 3.5% to 4.5% w / V. According to some embodiments, the milk alternative composition has a total fat content of about 4% w / V. According to some embodiments, the milk alternative composition has a total fat content of about 3% w / V.

[0093] The unit %v / IN relates to weight per volume, or grams per 100ml.

[0094] According to some embodiments, the milk alternative composition has a total fat content of at least 1% w / V. According to some embodiments, the milk alternative composition has a total fat content of at least 1.5% w / V. According to some embodiments, the milk alternative composition has a total fat content of at least 2% w / V. According to some embodiments, the milk alternative composition has a total fat content of at least 2.5% w / V. According to some embodiments, the milk alternativecomposition has a total fat content of at least 3% w / V. According to some embodiments, the milk alternative composition has a total fat content of at least 3.5% w / V.

[0095] According to some embodiments, the milk alternative composition has a total fat content of no more than 8% w / V. According to some embodiments, the milk alternative composition has a total fat content of no more than 7% w / V. According to some embodiments, the milk alternative composition has a total fat content of no more than 6% w / V. According to some embodiments, the milk alternative composition has a total fat content of no more than 5% w / V.

[0096] According to some embodiments, the milk alternative composition has a saturated fat content in the range of 1% to 8% w / V, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition has a saturated fat content in the range of 1.5% to 7% w / V. According to some embodiments, the milk alternative composition has a saturated fat content in the range of 2% to 6% w / V. According to some embodiments, the milk alternative composition has a saturated fat content in the range of 2.5% to 5.5% w / V. According to some embodiments, the milk alternative composition has a saturated fat content in the range of 3% to 5% w / V. According to some embodiments, the milk alternative composition has a saturated fat content in the range of 3% to 4.5% w / V. According to some embodiments, the milk alternative composition has a saturated fat content of about 3.6% w / V.

[0097] According to some embodiments, the milk alternative composition has a saturated fat content of at least 1% w / V. According to some embodiments, the milk alternative composition has a saturated fat content of at least 1.5% w / V. According to some embodiments, the milk alternative composition has a saturated fat content of at least 2% w / V. According to some embodiments, the milk alternative composition has a saturated fat content of at least 2.5% w / V. According to some embodiments, the milk alternative composition has a saturated fat content of at least 3% w / V. According to some embodiments, the milk alternative composition has a saturated fat content of at least 3.5% w / V.

[0098] According to some embodiments, the milk alternative composition has a saturated fat content of no more than 8% w / V. According to some embodiments, the milk alternative composition has a saturated fat content of no more than 7% w / V.According to some embodiments, the milk alternative composition has a saturated fat content of no more than 6% w / V. According to some embodiments, the milk alternative composition has a saturated fat content of no more than 5% w / V.

[0099] According to some embodiments, the milk alternative composition has an unsaturated fat content in the range of 0.1% to 0.8% w / V, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition has an unsaturated fat content in the range of 0.15% to 0.7% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content in the range of 0.2% to 0.6% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content in the range of 0.25% to 0.55% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content in the range of 0.3% to 0.5% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content in the range of 0.3% to 0.45% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of about 0.38% w / V.[000100] According to some embodiments, the milk alternative composition has an unsaturated fat content of at least 1% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of at least 1.5% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of at least 2% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of at least 2.5% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of at least 3% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of at least 3.5% w / V.[000101] According to some embodiments, the milk alternative composition has an unsaturated fat content of no more than 8% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of no more than 7% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of no more than 6% w / V. According to some embodiments, the milk alternative composition has an unsaturated fat content of no more than 5% w / V.[000102] According to some embodiments, the milk alternative composition is substantially devoid of trans fats. According to some embodiments, the milk alternative composition has no detectable amount of trans fats.[000103] According to some embodiments, the milk alternative composition is substantially devoid of cholesterol. According to some embodiments, the milk alternative composition has no detectable amount of cholesterol.[000104] Milk fat may be defined by its composition, and specifically by the distribution of fatty acids composition the triglyceride mixture thereof. Table 2 is provided below as an example for the fatty acid distribution (gram fatty acid per 100 gram milk fat) in cow milk, sheep milk and goat milk.[000105] Table 2: Fatty acid distribution in cow milk, sheep milk and goat milk[000106] According to some embodiments, the milk alternative composition further comprises at least one fat. According to some embodiments, the at least one fat is a non-animal fat. According to some embodiments, the non-animal fat is provided from a microorganism, or synthetic source. Each possibility represents a separate embodiment of the invention. According to some embodiments, the at least one fat is a plant fat. According to some embodiments, the at least one fat is a vegetable fat.[000107] According to some embodiments, the milk alternative composition comprises a plant fat, 0.1% to 6% w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative compositioncomprises the plant fat 0.5% to 5% w / w. According to some embodiments, the milk alternative composition comprises the plant fat 1% to 4.5% w / w. According to some embodiments, the milk alternative composition comprises the plant fat 2% to 4.5% w / w. According to some embodiments, the milk alternative composition comprises the plant fat 2% to 4.5% w / w. According to some embodiments, the milk alternative composition comprises the plant fat 3% to 4.5% w / w. According to some embodiments, the milk alternative composition comprises the plant fat 3.5%-4.5% w / w. According to some embodiments, the milk alternative composition comprises the plant fat about 4% w / w. According to some embodiments, the milk alternative composition comprises the plant fat about 3% w / w.[000108] According to some embodiments, the milk alternative composition comprises at least 1% w / w plant fat. According to some embodiments, the milk alternative composition comprises at least 2% w / w plant fat. According to some embodiments, the milk alternative composition comprises at least 2.5% w / w plant fat. According to some embodiments, the milk alternative composition comprises at least 3% w / w plant fat. According to some embodiments, the milk alternative composition comprises at least 3.5% w / w plant fat. According to some embodiments, the milk alternative composition comprises no more than 6% w / w plant fat. According to some embodiments, the milk alternative composition comprises no more than 5% w / w plant fat. According to some embodiments, the milk alternative composition comprises no more than 4.5% w / w plant fat. According to some embodiments, the milk alternative composition comprises no more than 4% w / w plant fat.[000109] According to some embodiments, the plant fat comprises shea fat, rapeseed oil, olive oil, palm oil, vegetable oil, cottonseed oil, almond oil, canola oil, coconut oil, corn oil, grape seed oil, peanut oil, saffron oil, sesame oil, soybean oil, a processing product thereof, or any combination thereof.[000110] According to some embodiments, the plant fat comprises shea fat, coconut fat, or a combination of shea fat and coconut fat. According to some embodiments, the plant fat comprises shea fat. According to some embodiments, the plant fat comprises coconut fat. According to some embodiments, the plant fat comprises a combination of shea fat and coconut fat. According to some embodiments, the plant fat consists of a combination of shea fat and coconut fat.[000111] It was surprisingly found that shea fat, coconut fat, and a combination of shea fat and coconut fat with the composition of ingredients of the present milk alternative composition as detailed herein, have preferable sensory properties compared to other fats. Specifically, it has a better flavor and mouthfeel compared to other nonanimal fats, such as palm fat, cocoa fat, and sunflower fat. Moreover, a combination of shea fat and coconut fat was found to have a better flavor than the individual fat.[000112] According to some embodiments, the milk alternative composition is substantially devoid of palm fat. According to some embodiments, the milk alternative composition is substantially devoid of cocoa fat. According to some embodiments, the milk alternative composition is substantially devoid of sunflower fat.[000113] Another ingredient of both animal milk and milk alternative products is a sweetening ingredient, whereas non-animal products such as milk alternative compositions may include sugars and / or sweeteners, which are not necessarily natural sugars.[000114] According to some embodiments, the milk alternative composition comprises at least one sweetener. The term “sweetener” is defined herein.[000115] According to some embodiments, the sweetener is provided from a nonanimal source. According to some embodiments, the sweetener is a sugar. The term “sugar” is also defined herein.[000116] According to some embodiments, the milk alternative composition comprises a total carbohydrate content in the range of 0.6gr to lOgr per 100 ml, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a total carbohydrate content in the range of 1.2gr to 5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total carbohydrate content of about 2.25gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total carbohydrate content of at least 0.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total carbohydrate content of at least Igr per 100 ml. According to some embodiments, the milk alternative composition comprises a total carbohydrate content of at least 1.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total carbohydrate content of at least 2gr per 100 ml. According to some embodiments, the milk alternativecomposition comprises a total carbohydrate content of no more than lOgr per 100 ml. According to some embodiments, the milk alternative composition comprises a total carbohydrate content of no more than 7.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total carbohydrate content of no more than 5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total carbohydrate content of no more than 3gr per 100 ml.[000117] According to some embodiments, the milk alternative composition comprises a total sugar content in the range of 0.5gr to lOgr per 100 ml, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a total sugar content in the range of Igr to 5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content in the range of 1.2gr to 5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of about 2gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of at least 0.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of at least Igr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of at least l.lgr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of at least 1.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of at least 1.75gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of no more than lOgr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of no more than 7.5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of no more than 5gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of no more than 3gr per 100 ml. According to some embodiments, the milk alternative composition comprises a total sugar content of no more than 2.5gr per 100 ml.[000118] It is to be understood that “total sugar content” as used in the context of milk alternative products refers to the combined amount of mono- and disaccharides present in the composition, including but not limited to glucose, fructose, galactose, sucrose,lactose, and maltose. The term excludes higher-order carbohydrates such as oligosaccharides and polysaccharides (e.g., starch, dietary fiber, or cellulose) which are not sweet to taste. The total sugar content may be determined by using any suitable analytical technique for quantifying low molecular weight carbohydrates, such as high- performance liquid chromatography (HPLC), enzymatic assays, or equivalent methods. Unless otherwise specified, total sugar content is expressed in weight / weight (w / w), weight / volume (w / v), or grams per milliliter (g / mL), and in the context of the present disclosure, refers specifically to the sugars present in a milk alternative composition.[000119] According to some embodiments, the sugar comprises at least one monosaccharide, at least one disaccharide, or a combination thereof.[000120] According to some embodiments, the sugar is selected from the group consisting of glucose, fructose, mannose, xylose, arabinose, sucrose, dextrose, maltose, galactose, or a combination thereof. According to some embodiments, the sugar comprises maltose. According to some embodiments, the sweetener is selected from the group consisting of glucose, fructose, mannose, xylose, arabinose, sucrose, dextrose, maltose, galactose, or a combination thereof. According to some embodiments, the sweetener comprises sucrose.[000121] According to some embodiments, the sugar does not include lactose. According to some embodiments, the disaccharide does not include lactose. According to some embodiments, the milk alternative composition is substantially devoid of lactose. According to some embodiments, the milk alternative composition is devoid of lactose.[000122] Specifically, as the present invention provides milk alternative compositions, and as commercial milk typically includes 1.5% to 5% sugar content w / w, the milk alternative composition may be formulated to include a similar amount of the sugar content.[000123] As detailed above, it is to be understood that both artificial and natural sweeteners are encompassed in the present invention. While the relative content of sugar sweeteners is specified above, a corresponding content of non-sugar sweeteners encompassed by the present invention corresponds to the sweetness imparted by the contents above, by non-sugar sweeteners.[000124] According to some embodiments, the milk alternative composition comprises a sugar content in the range of 0.5% to 6.5% w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a sugar content in the range of 0.75% to 5.5% w / w. According to some embodiments, the milk alternative composition comprises a sugar content in the range of 1% to 4.5% w / w. According to some embodiments, the milk alternative composition comprises a sugar content in the range of 1% to 2% w / w. According to some embodiments, the milk alternative composition comprises a sugar content in the range of 1.25% to 3.5% w / w. According to some embodiments, the milk alternative composition comprises a sugar content in the range of 1.5% to 2.5% w / w. According to some embodiments, the milk alternative composition comprises a sugar content in the range of 1.75% to 2.25% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of about 2% w / w.[000125] According to some embodiments, the milk alternative composition comprises a sugar content of at least 0.5% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of at least 0.75% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of at least 1% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of at least 1.5% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of at least 1.75% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of no more than 5% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of no more than 4% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of no more than 3% w / w. According to some embodiments, the milk alternative composition comprises a sugar content of no more than 2.5% w / w.[000126] It was found that sucrose, being a non-reducing sugar, listed with the ingredients of the present milk alternative composition as detailed herein, has preferable sensory properties, as it does not impart unwanted taste and / or color on the milk alternative composition. In addition, it was found to impart satisfying flavor and mouthfeel to the present milk alternative composition.[000127] According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.5% to 6.5% w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.75% to 5.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.75% to 4.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.75% to 3.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.75% to 2.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.75% to 2.25% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.75% to 2% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.75% to 1.75% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 0.75% to 1.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 1% to 1.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 1% to 1.25% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 1% to 4.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 1.25% to 3.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 1.5% to 2.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content in the range of 1.75% to 2.25% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of about 2% w / w.[000128] According to some embodiments, the milk alternative composition comprises a sucrose content of at least 0.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of at least 0.75% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of at least 1% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of at least 1.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of at least1.75% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of no more than 5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of no more than 4% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of no more than 3% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of no more than 2.5% w / w. According to some embodiments, the milk alternative composition comprises a sucrose content of no more than 2 % w / w.[000129] According to some embodiments, the milk alternative composition comprises a fructo-oligosaccharides (FOS) content in the range of 0.5% to 3.5% w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a FOS content in the range of 0.75% to 2.5% w / w. According to some embodiments, the milk alternative composition comprises a FOS content in the range of 0.75% to 2% w / w. According to some embodiments, the milk alternative composition comprises a FOS content in the range of 0.75% to 1.75% w / w. According to some embodiments, the milk alternative composition comprises a FOS content in the range of 0.75% to 1.5% w / w. According to some embodiments, the milk alternative composition comprises a FOS content in the range of 1% to 1.5% w / w. According to some embodiments, the milk alternative composition comprises a FOS content in the range of 1% to 1.25% w / w. According to some embodiments, the milk alternative composition comprises a FOS content of about 1.1% w / w.[000130] Advantageously, it was found that addition of FOS enables substantial reduction of the sucrose content, while maintaining sweetness and milk-resembling taste properties.[000131] According to some embodiments, the milk alternative composition comprises a FOS content of at least 0.5% w / w. According to some embodiments, the milk alternative composition comprises a FOS content of at least 0.75% w / w. According to some embodiments, the milk alternative composition comprises a FOS content of at least 1% w / w. According to some embodiments, the milk alternative composition comprises a FOS content of no more than 4% w / w. According to some embodiments, the milk alternative composition comprises a FOS content of no morethan 3% w / w. According to some embodiments, the milk alternative composition comprises a FOS content of no more than 2.5% w / w. According to some embodiments, the milk alternative composition comprises a FOS content of no more than 2 % w / w. According to some embodiments, the milk alternative composition comprises a FOS content of no more than 1.5 % w / w.[000132] According to some embodiments, the milk alternative composition is substantially devoid of maltose. According to some embodiments, the milk alternative composition is substantially devoid of FOS. According to some embodiments, the milk alternative composition is substantially devoid of cellobiose. According to some embodiments, the milk alternative composition is substantially devoid of dextran. According to some embodiments, the milk alternative composition is substantially devoid of glucose. According to some embodiments, the milk alternative composition is substantially devoid of galactose. According to some embodiments, the milk alternative composition is substantially devoid of erythritol.[000133] Another optional ingredient characteristic to healthier foodstuff, including some milk alternative products, is dietary fiber. The term “dietary fiber” is defined herein.[000134] According to some embodiments, the milk alternative composition comprises a total dietary fiber content in the range of 60mg to lOOOmg per 100 ml, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a total dietary fiber content in the range of 125mg to 500mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of about 250mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of at least 50mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of at least lOOmg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of at least 150mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of at least 200mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of no more than 2000mg per 100 ml. According to some embodiments, the milk alternative composition comprises a totaldietary fiber content of no more than lOOOmg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of no more than 750mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of no more than 500mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total dietary fiber content of no more than 250mg per 100 ml.[000135] According to some embodiments, the milk alternative composition comprises a dietary fiber to sugar ratio in the range of 1:3 to 1: 12, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a dietary fiber to sugar ratio of about 1:6.[000136] According to some embodiments, the milk alternative composition comprises a dietary fiber. According to some embodiments, the dietary fiber comprises at least one polysaccharide. According to some embodiments, the at least one polysaccharide fiber comprises a fructan dietary fiber. According to some embodiments, the dietary fiber comprises an inulin fiber. According to some embodiments, the milk alternative composition comprises an inulin fiber.[000137] According to some embodiments, the milk alternative composition comprises at least 0.5% dietary fiber w / w. According to some embodiments, the milk alternative composition comprises at least 1% dietary fiber w / w. According to some embodiments, the milk alternative composition comprises at least 1.5% dietary fiber w / w. According to some embodiments, the milk alternative composition comprises no more than 5% dietary fiber w / w. According to some embodiments, the milk alternative composition comprises no more than 4% dietary fiber w / w. According to some embodiments, the milk alternative composition comprises no more than 3% dietary fiber w / w. According to some embodiments, the dietary fiber is present at a concentration of 0.5% to 6% w / w, 1% to 5% w / w, 1.5% to 4% w / w or 1.5% to 2.5% w / w. Each possibility represents a separate embodiment of the invention. According to some embodiments, the milk alternative composition comprises about 2% dietary fiber w / w.[000138] According to some embodiments, the milk alternative composition comprises at least 0.5% inulin w / w. According to some embodiments, the milk alternative composition comprises at least 1% inulin w / w. According to someembodiments, the milk alternative composition comprises at least 1.5% inulin w / w. According to some embodiments, the milk alternative composition comprises no more than 5% inulin w / w. According to some embodiments, the milk alternative composition comprises no more than 4% inulin w / w. According to some embodiments, the milk alternative composition comprises no more than 3% inulin w / w. According to some embodiments, the inulin is present at a concentration of 0.5% to 6% w / w, 1% to 5% w / w, 1.5% to 4% w / w or 1.5% to 2.5% w / w. Each possibility represents a separate embodiment of the invention. According to some embodiments, the milk alternative composition comprises about 2% inulin w / w.[000139] According to some embodiments, the milk alternative composition comprises a buffer composition, which maintains a pH range of 6.6 to 7.5 and comprises an aqueous solution of the at least one pH adjusting agent. Typically, pH buffer composition used in the food and beverage industry are solutions, i.e., the pH adjusting agent contained therein is soluble and dissolved. Thus, it is to be understood that although when that the buffer composition is incorporated into the present milk alternative composition the product mixture is an emulsion (due to fat / water mixture) the pH buffer composition can still be regarded as a solution.[000140] According to some embodiments, the pH adjusting agent is a basic compound. According to some embodiments, the pH adjusting agent is a basic inorganic compound. According to some embodiments, the pH adjusting agent is selected from the group consisting of: sodium hexametaphosphate (SHMP), dipotassium phosphate (DPP), monopotassium phosphate (MPP) and a combination thereof. According to some embodiments, the pH adjusting agent is selected from the group consisting of: DPP, MPP and a combination thereof. According to some embodiments, the milk alternative composition comprises DPP and MPP. Embodiments relating to SHMP, DPP and MPP are described herein.[000141] Specifically, the present invention provides milk alternative compositions, and as commercial milk typically has pH of 6.7, the milk alternative composition of the present invention may be formulated to have similar pH. According to some embodiments, the milk alternative composition has a pH in the range of 7 to 8. According to some embodiments, the milk alternative composition has a pH in the range of 6.60 to 7.5. According to some embodiments, the milk alternative composition has apH in the range of 6.60 to 7.4. According to some embodiments, the milk alternative composition has a pH in the range of 6.60 to 7.25. According to some embodiments, the milk alternative composition has a pH in the range of 6.60 to 7.2. According to some embodiments, the milk alternative composition has a pH in the range of 6.60 to 7.0. According to some embodiments, the milk alternative composition has a pH in the range of 6.60 to 6.79. According to some embodiments, the milk alternative composition has a pH in the range of 6.65 to 6.75. According to some embodiments, the milk alternative composition has a pH of about 6.7. Advantageously and surprisingly, as shown in Example 3, in some embodiments the present milk alternative composition has a pH which is closer to that of commercial cow milk than a previously known milk alternative composition.[000142] According to some embodiments, the milk alternative composition has a pH in the range of 6.4 to 7.6, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition has a pH in the range of 6.5 to 7.5. According to some embodiments, the milk alternative composition has a pH in the range of 6.5 to 7.25. According to some embodiments, the milk alternative composition has a pH in the range of 6.5 to 7. According to some embodiments, the milk alternative composition has a pH in the range of 6.5 to 6.9. According to some embodiments, the milk alternative composition has a pH in the range of 6.6 to 6.8. According to some embodiments, the milk alternative composition has a pH in the range of 7 to 7.5. According to some embodiments, the milk alternative composition has a pH in the range of 7.2 to 7.5. According to some embodiments, the milk alternative composition has a pH in the range of 7.2 to 7.4. According to some embodiments, the milk alternative composition has a pH of at least 6. According to some embodiments, the milk alternative composition has a pH of at least 6.5. According to some embodiments, the milk alternative composition has a pH of at least 6.6. According to some embodiments, the milk alternative composition has a pH of at least 6.75. According to some embodiments, the milk alternative composition has a pH of at least 7. According to some embodiments, the milk alternative composition has a pH of at least 7.2. According to some embodiments, the milk alternative composition has a pH of no more than 7.6. According to some embodiments, the milk alternative composition has a pH of no more than 7.5. According to some embodiments, the milk alternative composition has a pH of no more than 7.25. According to some embodiments, the milkalternative composition has a pH of no more than 7. According to some embodiments, the milk alternative composition has a pH of no more than 6.9. According to some embodiments, the milk alternative composition has a pH of no more than 6.8. According to some embodiments, the milk alternative composition has a pH of less than 6.8.[000143] According to some embodiments, the milk alternative composition comprises 0.046% to 4.6% DPP w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.06% to 3.5% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.09% to 2.3% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.12% to 1.8% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.15% to 1.4% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.23% to 1.2% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.23% to 0.92% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.3% to 1% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.3% to 0.64% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.06% to 3.5% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.4% to 0.6% DPP w / w. According to some embodiments, the milk alternative composition comprises 0.4% to 0.5% DPP w / w. According to some embodiments, the milk alternative composition comprises about 0.46% DPP w / w. According to some embodiments, the milk alternative composition comprises dipotassium phosphate, 0.4% to 1.2% w / w. According to some embodiments, the milk alternative composition comprises dipotassium phosphate, 0.65% to 1% w / w. According to some embodiments, the milk alternative composition comprises dipotassium phosphate, about 0.8% w / w.[000144] According to some embodiments, the milk alternative composition comprises at least 0.05% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.1% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.15% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.2% DPP w / w. According to some embodiments, the milk alternative compositioncomprises at least 0.25% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.3% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.35% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.4% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.45% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.5% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.6% DPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.75% DPP w / w.[000145] According to some embodiments, the milk alternative composition comprises no more than 2.5% DPP w / w. According to some embodiments, the milk alternative composition comprises no more than 2% DPP w / w. According to some embodiments, the milk alternative composition comprises no more than 1.5% DPP w / w. According to some embodiments, the milk alternative composition comprises no more than 1% DPP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.75% DPP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.64% DPP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.5% DPP w / w.[000146] According to some embodiments, the milk alternative composition comprises 0.015% to 5% MPP w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.044% to 4.4% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.05% to 3.5% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.06% to 2.5% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.075% to 1.5% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.09% to 1% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.1% to 0.5% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.1% to 0.3% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.1% to0.2% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.12% to 0.18% MPP w / w. According to some embodiments, the milk alternative composition comprises about 0.155% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.06% to 3.5% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.09% to 2.3% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.12% to 1.8% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.15% to 1.4% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.23% to 0.92% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.3% to 0.7% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.06% to 3.5% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.4% to 0.55% MPP w / w. According to some embodiments, the milk alternative composition comprises 0.4% to 0.5% MPP w / w. According to some embodiments, the milk alternative composition comprises about 0.44% MPP w / w.[000147] According to some embodiments, the milk alternative composition comprises at least 0.05% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.075% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.1% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.12% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.15% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.2% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.25% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.3% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.35% MPP w / w. According to some embodiments, the milk alternative composition comprises at least 0.4% MPP w / w.[000148] According to some embodiments, the milk alternative composition comprises no more than 2.5% MPP w / w. According to some embodiments, the milk alternative composition comprises no more than 2% MPP w / w. According to someembodiments, the milk alternative composition comprises no more than 1.5% MPP w / w. According to some embodiments, the milk alternative composition comprises no more than 1% MPP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.75% MPP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.5% MPP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.25% MPP w / w.[000149] It was surprisingly found that a combination of low concentration MPP and DPP as buffering agents with the composition of ingredients of the present milk alternative composition as detailed herein, has preferable sensory properties compared to other buffering agents. Specifically, this particular combination was found to improve the whiteness of milk coffee made with the present milk alternative composition (in delta term, the L-value is increased). In addition, this combination of pH adjusting agents was found to decrease undesired Maillard reactions, which tend to occur during pasteurization. Lastly, the MPP / DPP combination was found to be highly stable in hot acidic conditions, which are typical to milk coffee.[000150] Those advantageous properties were found to be better than each of the other buffering agents that were attempted with the present milk alternative composition. Such buffering agents include sodium phosphate, disodium phosphate, citrate salts, histidine and arginine. In addition, disodium phosphate was found to result in inferior stability and shelf life of the product milk alternative composition.[000151] According to some embodiments, the milk alternative composition is substantially devoid of disodium phosphate. According to some embodiments, the milk alternative composition is substantially devoid of sodium phosphate. According to some embodiments, the milk alternative composition is substantially devoid of citrate salts. According to some embodiments, the milk alternative composition is substantially devoid of histidine. According to some embodiments, the milk alternative composition is substantially devoid of arginine. According to some embodiments, the milk alternative composition is devoid of disodium phosphate. According to some embodiments, the milk alternative composition is devoid of sodium phosphate. According to some embodiments, the milk alternative composition is devoid of citrate salts. According to some embodiments, the milk alternative composition is devoid ofhistidine. According to some embodiments, the milk alternative composition is devoid of arginine.[000152] According to some embodiments, the milk alternative composition provided herein comprises at least one sequestrant. The term “sequestrant” is defined herein.[000153] According to some embodiments, the sequestrant comprises or is a chelator. According to some embodiments, the sequestrant comprises or is a chelator of divalent ions. According to some embodiments, the sequestrant comprises or is a food additive. According to some embodiments, the sequestrant comprises or is a preservative. According to some embodiments, the sequestrant comprises or is a sodium hexametaphosphate (SHMP).[000154] SHMP is an inorganic compound of sodium salt and hexaphosphoric acid having the empirical formula of Na6[(PO3)e]. SHMP is a chelator of divalent ions. Without wishing to be bound by any theory of mechanism of action, SHMP can serve as a thickening, emulsifying, and texturizing agent. By creating chelates with divalent ions it can prevent inter alia the oxidation of fats and thus can function as a preservative. It was surprisingly found that when employed with the present milk alternative composition, SHMP is highly efficient in preventing aggregation caused by di-valent ions. This benefits the texture of the product milk alternative.[000155] According to some embodiments, the milk alternative composition comprises 0.0035% to 0.5% SHMP content w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.0035% to 0.35% SHMP content w / w. According to some embodiments, the milk alternative composition comprises 0.005% to 0.5% SHMP content w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.0047% to 0.26% SHMP content w / w. According to some embodiments, the milk alternative composition comprises 0.0070% to 0.18% SHMP content w / w. According to some embodiments, the milk alternative composition comprises 0.0090% to 0.14% SHMP content w / w. According to some embodiments, the milk alternative composition comprises 0.012% to 0.1% SHMP content w / w. According to some embodiments, the milk alternative composition comprises 0.02% to 0.15% SHMP content w / w. According to some embodiments, the milk alternative composition comprises 0.007% to 0.18% SHMPcontent w / w. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, 0.025% to 0.055% w / w. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, 0.030% to 0.060% w / w. According to some embodiments, the milk alternative composition comprises 0.02% to 0.05% SHMP content w / w. According to some embodiments, the milk alternative composition comprises 0.025% to 0.045% SHMP content w / w. According to some embodiments, the milk alternative composition comprises 0.03% to 0.04% SHMP, content w / w. According to some embodiments, the milk alternative composition comprises about 0.035% SHMP w / w. According to some embodiments, the milk alternative composition comprises 0.025% to 0.075% SHMP, content w / w. According to some embodiments, the milk alternative composition comprises 0.03% to 0.07% SHMP, content w / w. According to some embodiments, the milk alternative composition comprises 0.04% to 0.06% SHMP, content w / w. According to some embodiments, the milk alternative composition comprises sodium hexametaphosphate, about 0.05% w / w.[000156] According to some embodiments, the milk alternative composition comprises at least 0.003% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.004% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.007% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.008% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.017% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.023% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.028% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.032% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.035% SHMP w / w. According to some embodiments, the milk alternative composition comprises at least 0.04% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.26% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.17% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.14% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.1% SHMPw / w. According to some embodiments, the milk alternative composition comprises no more than 0.07% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.06% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.05% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.043% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.038% SHMP w / w. According to some embodiments, the milk alternative composition comprises no more than 0.035% SHMP w / w.[000157] As specified herein, many challenges are encountered in providing an alternative milk composition with comparable properties to those of cow milk including, for instance, texture, stability, and emulsification. Furthermore, the use of preservatives, to prolong the shelf life while maintaining the alternative milk composition intact which pertains to comparable properties to those of cow milk, may be advantageous. Therefore, a milk alternative composition according to the present invention, e.g., in embodiments that define the SHMP content to be in the range of 0.02% to 0.06% may provide significant advantages to achieve comparable properties to animal milk (i.e., cow) and prolong its shelf life according to some embodiments. Specifically, SHMP content to be in the range of 0.02% to 0.06% was found to be useful in preventing aggregation caused by di-valent ions.[000158] According to some embodiments, specified herein, SHMP was found to be highly efficient in chelating divalent ions as part of the present milk alternative composition. Experiments conducted have shown that another divalent ion chelator, trisodium citrate, does not provide the desired results. Specifically, without wishing to be bound by any theory of mechanism of action, it was found that when preparing a milk alternative composition with the ingredients described herein and replacing the SHMP with trisodium citrate, unwanted gelation occurs, and the stability and shelf life are reduced.[000159] According to some embodiments, the milk alternative composition is substantially devoid of trisodium citrate. According to some embodiments, the milk alternative composition is devoid of trisodium citrate.[000160] In addition to the need to prevent aggregation caused by divalent ions, milk alternative compositions need to have stability towards aggregation in acid and / or hot conditions.[000161] According to some embodiments, the milk alternative composition provided herein comprises at least one of trans-glutaminase and protein glutaminase. According to some embodiments, the milk alternative composition provided herein comprises trans-glutaminase, protein glutaminase, or both. According to some embodiments, the milk alternative composition comprises trans-glutaminase. According to some embodiments, the milk alternative composition comprises protein glutaminase. According to some embodiments, the milk alternative composition provided herein comprises trans-glutaminase and protein glutaminase.[000162] Protein-glutaminase (PG) is a protein-deamidating enzyme that catalyzes the deamidation of glutamine residues in substrate proteins or polypeptides into glutamic acid, which also releases ammonia. PG deamidation improves the physical properties of proteins such as solubility, emulsification, and foaming by modifying the structure and hydrophobicity of proteins and changing the surface charge without degradation. Additionally, PG improves protein solubility at lower pH, preventing aggregation by changing the isoelectric point of the proteins. Particularly, PG deamidation improves the techno-functional properties, flavor, appearance, texture, and flavor and reduces the allergenicity of the alternative milk composition of the present invention.[000163] Transglutaminase (TG) catalyzes the covalent crosslinking formation in different proteins. TG catalyzes an acyl transfer reaction resulting in an intramolecular and / or intermolecular covalent bond between a free amino group (i.e., lysine) and peptide-bound glutamine. This leads to improved functional and sensorial properties of the alternative milk composition, such as gelation capability, viscosity, or waterholding capacity, and texture. According to some embodiments, any enzyme having such transglutaminase activity may be employed. According to some embodiments, transglutaminase is derived from a microbial source, fungus, mold, fish, a mammal, or a combination thereof. According to some embodiments, the transglutaminase is commercial.[000164] It was surprisingly found that adding protein-glutaminase (PG) and optionally also transglutaminase (TG) enzymes with the milk alternative composition of the present invention, improves the physical, chemical, and / or sensory properties of the alternative milk composition. This surprisingly results in alternative milk composition with physical, chemical, and sensory traits that resemble commercial animal milk counterparts. This further contributes to consumer acceptance of such products.[000165] According to some embodiments, the milk alternative composition comprises 0.005% to 0.15% trans-glutaminase, protein glutaminase, or both content w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.07% to 0.15% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.15% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.12% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.012% to 0.12% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.015% to 0.12% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.007% to 0.1% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.1% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.02% to 0.1% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.08% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.025% to 0.08% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.06% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.03% to 0.06% trans-glutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.005% to 0.05% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.007% to 0.05% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.05% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.007% to 0.025% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.025% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.007% to 0.02% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.02% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises 0.013% to 0.017% transglutaminase, protein glutaminase, or both content w / w. According to some embodiments, the milk alternative composition comprises about 0.04% transglutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises about 0.04% trans-glutaminase and protein glutaminase, w / w. According to some embodiments, the milk alternative composition comprises about 0.015% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises about 0.015% protein glutaminase w / w.[000166] According to some embodiments, the milk alternative composition comprises at least 0.004% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.005% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.008% transglutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.01% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.012% trans-glutaminase, protein glutaminase, or bothw / w. According to some embodiments, the milk alternative composition comprises at least 0.013% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.015% transglutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.02% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.026% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.032% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises at least 0.036% transglutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.4% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.3% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.2% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.16% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.12% transglutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.06% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.05% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.045% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.04% trans-glutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.025% transglutaminase, protein glutaminase, or both w / w. According to some embodiments, the milk alternative composition comprises no more than 0.02% trans-glutaminase, protein glutaminase, or both w / w.[000167] As specified herein, cow milk has distinct perception properties including taste, visibility, mouthfeel, aroma, smell, and the like. In this sense, for a milkalternative composition, which wishes to resemble the animal product it would be advantageous to have the resembling perception imparted by milk products (in particular, cow milk products). Also specified herein, additional challenges of milk alternative products in mimicking the animal milk counterparts relate to texture, emulsification, and foaming properties. Thus, a milk alternative composition according to the present invention, in embodiments, that define the PG content, TG content, or the PG, TG combination content to be in the range of 0.01% to 0.15% may provide significant advantages in resembling animal milk's (i.e., cow) physical, chemical and sensory properties, according to some embodiments. More specifically, it was surprisingly found that a combination of TG and PG can be highly efficient in preventing aggregation of the milk alternative composition in acid and / or hot conditions. Such conditions are particularly relevant to milk alternative compositions, as they are typically used for the preparation of milk coffee products. It was further surprisingly found that PG alone, at a content of less than 0.015% w / w, can be highly efficient in preventing aggregation of the milk alternative composition in acid and / or hot conditions.[000168] More families of ingredients, which are used in commercial foodstuff, including some milk alternative products, are stabilizers, thickeners and emulsifiers. The terms “stabilizer”, “thickener” and “emulsifier” are defined herein.[000169] Specifically, thickeners are used in commercial food products to increase their viscosities.[000170] In particular, as commercial cow milk typically has a viscosity of 5.6 ± 0.3 mPa / s the milk alternative composition of the present invention may be formulated to include similar viscosity. Advantageously and surprisingly, as shown in Example 3, in some embodiments the present milk alternative composition has a viscosity which is closer to that of commercial cow milk, than a previously known milk alternative composition.[000171] According to some embodiments, the milk alternative composition has a viscosity in the range of 5.2 to 8 mPa / s, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.5 to 8 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.7 to 7.8 mPa / s. According tosome embodiments, the milk alternative composition has a viscosity in the range of 6 to 7.5 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 6.25 to 7.25 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.2 to 6.9 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.3 to 6.8 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.4 to 6.7 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.5 to 6.6 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.6 to 6.5 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.7 to 6.4 mPa / s. According to some embodiments, the milk alternative composition has a viscosity in the range of 5.65 to 6.35 mPa / s.[000172] According to some embodiments, the milk alternative composition has a viscosity of at least 5.5 mPa / s. According to some embodiments, the milk alternative composition has a viscosity of at least 5 mPa / s. According to some embodiments, the milk alternative composition has a viscosity of no more than 6.5 mPa / s. According to some embodiments, the milk alternative composition has a viscosity no more than 6.25 mPa / s.[000173] According to some embodiments, the stabilizer comprises or is selected from at least one of carrageenan and gellan gum. According to some embodiments, the thickener comprises or is selected from at least one of carrageenan and gellan gum. According to some embodiments, the stabilizer comprises or is carrageenan. According to some embodiments, the thickener comprises or is carrageenan. According to some embodiments, the stabilizer comprises or is gellan gum. According to some embodiments, the thickener comprises or is gellan gum.[000174] According to some embodiments, the milk alternative composition comprises carrageenan. According to some embodiments, the milk alternative composition comprises 0.005% to 0.5% carrageenan w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.007% to 0.38% carrageenan w / w. According to some embodiments, the milk alternative composition comprises 0.01% to 0.25% carrageenan w / w. According to some embodiments, the milk alternative compositioncomprises 0.012% to 0.2% carrageenan w / w. According to some embodiments, the milk alternative composition comprises 0.017% to 0.15% carrageenan w / w. According to some embodiments, the milk alternative composition comprises 0.025% to 0.1% carrageenan w / w. According to some embodiments, the milk alternative composition comprises 0.033% to 0.08% carrageenan w / w. According to some embodiments, the milk alternative composition comprises 0.04% to 0.063% carrageenan w / w. According to some embodiments, the milk alternative composition comprises 0.045% to 0.055% carrageenan w / w. According to some embodiments, the milk alternative composition comprises about 0.05% carrageenan w / w.[000175] According to some embodiments, the milk alternative composition comprises at least 0.005% carrageenan w / w. According to some embodiments, the milk alternative composition comprises at least 0.01% carrageenan w / w. According to some embodiments, the milk alternative composition comprises at least 0.015% carrageenan w / w. According to some embodiments, the milk alternative composition comprises at least 0.02% carrageenan w / w. According to some embodiments, the milk alternative composition comprises at least 0.025% carrageenan w / w. According to some embodiments, the milk alternative composition comprises at least 0.03% carrageenan w / w. According to some embodiments, the milk alternative composition comprises at least 0.035% carrageenan w / w. According to some embodiments, the milk alternative composition comprises at least 0.04% carrageenan w / w. According to some embodiments, the milk alternative composition comprises at least 0.045% carrageenan w / w.[000176] According to some embodiments, the milk alternative composition comprises no more than 0.25% carrageenan w / w. According to some embodiments, the milk alternative composition comprises no more than 0.2% carrageenan w / w. According to some embodiments, the milk alternative composition comprises no more than 0.15% carrageenan w / w. According to some embodiments, the milk alternative composition comprises no more than 0.1% carrageenan w / w. According to some embodiments, the milk alternative composition comprises no more than 0.075% carrageenan w / w.[000177] It was surprisingly found that carrageenan with the composition of ingredients of the present milk alternative composition as detailed herein, hasadvantages over other relevant stabilizers. First, it can also function as a thickener. Second, carrageenan was found to have an advantage over the stabilizers in stabilization of the milk alternative composition especially in cold temperatures, which are typical to the storage condition of milk alternative products and some of the products when used. Third, carrageenan was found to both impart on the present milk alternative composition a mouthfeel that resembles cow milk mouthfeel and to be efficient in masking off-flavor caused by non-animal fats and / or rBLG protein.[000178] It was further surprisingly found that gellan gum with the composition of ingredients of the present milk alternative composition as detailed herein, also has advantages over other relevant stabilizers.[000179] In contrast to using carrageenan and / or gellan gum, using certain other ingredients as stabilizers, such as certain pectins, alginates, xanthans, gums and agars, created process and organoleptic problems such as non-optimal suspension of insoluble calcium, small gel particles, and phase separation.[000180] According to some embodiments, the emulsifier comprises or is Arabic gum. According to some embodiments, the stabilizer comprises or is Arabic gum.[000181] According to some embodiments, the emulsifier has Hydrophilic-lipophilic balance (HLB) of at least 15.[000182] According to some embodiments, the emulsifier comprises Arabic gum. According to some embodiments, the emulsifier is Arabic gum.[000183] According to some embodiments, the least one polysaccharide comprises Arabic gum. According to some embodiments, the Arabic gum is present at a concentration of 0.05% to 0.3% w / w, including each value and subrange within the specified range. According to some embodiments, the Arabic gum is present at a concentration of 0.16% to 0.3% w / w. According to some embodiments, the Arabic gum is present at a concentration of at least 0.16% w / w. According to some embodiments, the Arabic gum is present at a concentration of about 0.18% w / w.[000184] Advantageously and surprisingly, it was found that Arabic gum improves the foaming properties of the present milk alternative composition. Specifically, BLG proteins have a good foaming capacity and a lower density than cow proteins. The addition of Arabic gum was found to stabilize the air bubbles in the milk alternativeemulsion, so that they resemble the foaming of animal milk. In addition, it is an advantage that Arabic gum can act both as an emulsifier and as a stabilizer.[000185] According to some embodiments, the disperser comprises or is gellan gum. According to some embodiments, the stabilizer comprises or is gellan gum.[000186] According to some embodiments, the milk alternative composition comprises at least 0.001% gellan gum w / w. According to some embodiments, the milk alternative composition comprises at least 0.005% gellan gum w / w. According to some embodiments, the milk alternative composition comprises at least 0.0075% gellan gum w / w. According to some embodiments, the milk alternative composition comprises at least 0.011% gellan gum w / w. According to some embodiments, the milk alternative composition comprises at least 0.015% gellan gum w / w. According to some embodiments, the milk alternative composition comprises at least 0.02% gellan gum w / w.[000187] According to some embodiments, the milk alternative composition comprises no more than 0.1% gellan gum w / w. According to some embodiments, the milk alternative composition comprises no more than 0.075% gellan gum w / w. According to some embodiments, the milk alternative composition comprises no more than 0.05% gellan gum w / w. According to some embodiments, the milk alternative composition comprises no more than 0.04% gellan gum w / w. According to some embodiments, the milk alternative composition comprises no more than 0.035% gellan gum w / w. According to some embodiments, the gellan gum is present at a concentration of 0.002% to 0.05% w / w, including each value and subrange within the specified range. According to some embodiments, the gellan gum is present at a concentration of 0.011% to 0.05% w / w. According to some embodiments, the gellan gum is present in the milk alternative composition at a concentration of 0.01% to 0.1% w / w. According to some embodiments, the gellan gum is present at a concentration of 0.02% to 0.08% w / w. According to some embodiments, the gellan gum is present at a concentration of 0.02% to 0.06% w / w. According to some embodiments, the gellan gum is present at a concentration of 0.03% to 0.05% w / w. According to some embodiments, the gellan gum is present at a concentration of about 0.04% w / w.[000188] According to some embodiments, the gellan gum is High-Acyl Gellan (Gellan HD). According to some embodiments, the gellan gum is Low-Acyl Gellan(Gellan ND). Generally, Gellan HD (high-acyl) forms soft, elastic gels suitable for suspensions in beverages and dairy alternatives, while Gellan ND (low-acyl) creates firm, brittle gels better suited for structured products like jellies or layered desserts. According to some embodiments, the milk alternative composition comprises the Gellan HD, 0.01% to 0.1% w / w. According to some embodiments, the milk alternative composition comprises the Gellan HD, 0.02% to 0.08% w / w. According to some embodiments, the milk alternative composition comprises the Gellan HD, 0.03% to 0.05% w / w.[000189] It was surprisingly found, in some embodiments, that a combination of carrageenan and gellan gum as stabilizers with the composition of ingredients of the present milk alternative composition as detailed herein, has many preferable properties compared to other stabilizers. It was further surprisingly found, in some embodiments, that a combination of carrageenan, Arabic gum and gellan gum as stabilizers with the composition of ingredients of the present milk alternative composition as detailed herein, has many preferable properties compared to other stabilizers. The preferable properties include sensory properties as described herein, improved functionality, efficient foam formation, and absence of phase separation.[000190] Those advantageous properties were found to be better than each of the other stabilizing agents that were attempted with the present milk alternative composition. Such stabilizers include pectin, xanthan gum, locust bean gum, carboxymethylcellulose (CMC), cellulose gum, monoglycerides, diglycerides and sucrose ester.[000191] According to some embodiments, the milk alternative composition is substantially devoid of pectin. According to some embodiments, the milk alternative composition is substantially devoid of xanthan gum. According to some embodiments, the milk alternative composition is substantially devoid of locust bean gum. According to some embodiments, the milk alternative composition is substantially devoid of CMC. According to some embodiments, the milk alternative composition is substantially devoid of cellulose gum. According to some embodiments, the milk alternative composition is substantially devoid of monoglyceride stabilizers. According to some embodiments, the milk alternative composition is substantially devoid of diglyceride stabilizers. According to some embodiments, the milk alternative composition issubstantially devoid of lecithin. According to some embodiments, the milk alternative composition is substantially devoid of sucrose ester.[000192] According to some embodiments, the milk alternative composition is devoid of pectin. According to some embodiments, the milk alternative composition is devoid of xanthan gum. According to some embodiments, the milk alternative composition is devoid of locust bean gum. According to some embodiments, the milk alternative composition is devoid of CMC. According to some embodiments, the milk alternative composition is devoid of cellulose gum. According to some embodiments, the milk alternative composition is devoid of monoglyceride stabilizers. According to some embodiments, the milk alternative composition is devoid of diglyceride stabilizers. According to some embodiments, the milk alternative composition is devoid of lecithin. According to some embodiments, the milk alternative composition is devoid of sucrose ester.[000193] Milk alternatives, like cow milk, are prone to bacterial growth at ambient temperatures. To prevent spoilage, milk products typically undergo thermal treatment (e.g., UHT processing or pasteurization) during production to improve their quality and shelf-life. The terms “UHT processing” and “pasteurization” are defined herein. One of the sensory degradation issues associated with heat treatment of milk is the development of a cooked or egg-like flavor. This is believed to be caused by the release of various volatile sulfur compounds (VSCs) from whey proteins in milk, particularly beta lactoglobulin (BLG). BLG is sensitive to heat, and when exposed to high temperatures, it denatures and exposes its sulfonic amino acids, cysteine and methionine. The conversion of -SH and -SS groups in BLG into VSCs such as hydrogen sulfide, methanethiol, sulfides, and disulfides contributes to the egg-like flavor of milk. The problem of an eggy smell is particularly pronounced in milk alternative products which have a higher BLG content than cow's milk, e.g., milk alternative products which include recombinant BLG as the primary or only protein component.[000194] Two optional ingredients that can reduce the eggy smell and flavor associated with heat treatments of milk alternative composition are cystine and hydrogen peroxide. As described in PCT / IL2023 / 051279, these additives can react with the malodorous thiols that are formed during the heat treatment, thus reducing the eggy smell.[000195] As a result of the inclusion of those ingredients in the pre-heat-treated composition, the present milk alternative composition may include trace amounts of hydrogen peroxide and / or cystine.[000196] Cystine is the oxidized dimer of the amino acid cysteine, formed by a disulfide bond of the thiol side chain, and has the formula (SCHiCHiNHijCChH(Scheme I) It is a white solid that is poorly soluble in water. The term “L-cystine” corresponds to the same cystine dimer, wherein each one of the amino acid units is stereo-chemically defined as L-cysteine. Advantageously, cystine is a food grade product.L-cystineScheme I: chemical structures of cystine and L-cystine.[000197] According to some embodiments, the milk alternative composition comprises hydrogen peroxide, cystine or both. According to some embodiments, the milk alternative composition comprises hydrogen peroxide or cystine. According to some embodiments, the milk alternative composition comprises cystine. According to some embodiments, the cystine is L-cystine.[000198] According to some embodiments, the cystine is present in an amount of 0.002% to 0.2% w / w, including each value and subrange within the specified range. According to some embodiments, the cystine is present in an amount of 0.003% to0.15% w / w. According to some embodiments, the cystine is present in an amount of 0.004% to 0.1% w / w. According to some embodiments, the cystine is present in an amount of 0.005% to 0.08% w / w. According to some embodiments, the cystine is present in an amount of 0.007% to 0.06% w / w. According to some embodiments, the cystine is present in an amount of 0.01% to 0.04% w / w. According to some embodiments, the cystine is present in an amount of 0.015% to 0.03% w / w. According to some embodiments, the cystine is present in an amount of 0.015% to 0.025% w / w. According to some embodiments, the cystine is present in an amount of 0.018% to 0.022% w / w. According to some embodiments, the cystine is present in an amount of about 0.02% w / w.[000199] According to some embodiments, the cystine is present in an amount of at least 0.005% w / w. According to some embodiments, the cystine is present in an amount of at least 0.01% w / w. According to some embodiments, the cystine is present in an amount of at least 0.015% w / w.[000200] According to some embodiments, the cystine is present in an amount of no more than 0.1% w / w. According to some embodiments, the cystine is present in an amount of no more than 0.05% w / w. According to some embodiments, the cystine is present in an amount of no more than 0.025% w / w.[000201] According to some embodiments, the cystine is at a concentration as described herein as determined by chromatography. According to some embodiments, the chromatography is HPLC. According to some embodiments, the chromatography is performed with a photo diode array, refractive-index UV light and / or visible light detector. According to some embodiments, the chromatography is performed with a UV and / or visible light detector. According to some embodiments, the chromatography is performed with a UV detector. According to some embodiments, the UV and / or visible light detector is configured to measure the light intensity at wavelengths in the range of 200nm to 300nm. According to some embodiments, the detector comprises a 206 nm detector, a 280 nm detector or both. According to some embodiments, the chromatography is performed with a 280 nm detector (for BLG) and / or a 206 nm detector (for cystine).[000202] Cystine may be preferred over hydrogen peroxide in reducing the smell associated with heat treatment, in view of various regulatory restrictions, according to some embodiments.[000203] Two additional families of optional ingredients characteristic to healthier foodstuff, including some milk alternative products, are vitamins and minerals. The terms “vitamins” and “minerals” are well known in the art.[000204] According to some embodiments, the milk alternative composition comprises at least one vitamin, at least one mineral or both. Each possibility represents a separate embodiment of the invention. According to some embodiments, the milk alternative composition comprises at least one vitamin. According to some embodiments, the at least one vitamin comprises vitamin E. according to some embodiments, the vitamin E is present in the milk alternative composition at an amount of at least 0.005. According to some embodiments, the vitamin E is present in an amount of 0.005% to 0.015% w / w.[000205] According to some embodiments, the milk alternative composition further comprises vitamin B9 (Folate, Folic Acid), vitamin B12 (Cobalamin), vitamin D3 (Cholecalciferol), and / or Mg-Citrate. According to some embodiments, the milk alternative composition further comprises vitamin B9 (8-200 mcg per 100 gr), vitamin B12 (0.5-12 mcg per 100 gr), vitamin D3 (0.4-10 mcg per 100 gr), and / or Mg-Citrate (8-200 mg per 100 gr). According to some embodiments, the milk alternative composition further comprises vitamin B9 (20-80 mcg per 100 gr), vitamin B12 (1-5 mcg per 100 gr), vitamin D3 (1-4 mcg per 100 gr), and / or Mg-Citrate (20-80 mg per 100 gr). According to some embodiments, the milk alternative composition further comprises vitamin B9 (40.0 mcg per 100 gr), vitamin B 12 (2.4 mcg per 100 gr), vitamin D3 (2.0 mcg per 100 gr), and / or Mg-Citrate (40.0 mg per 100 gr).[000206] According to some embodiments, the milk alternative composition further comprises vitamin B9 (Folate, Folic Acid), vitamin B12 (Cobalamin), vitamin D3 (Cholecalciferol), and Mg-Citrate. According to some embodiments, the milk alternative composition further comprises vitamin B9 (8-200 mcg per 100 gr), vitamin B12 (0.5-12 mcg per 100 gr), vitamin D3 (0.4-10 mcg per 100 gr), and Mg-Citrate (8- 200 mg per 100 gr). According to some embodiments, the milk alternative composition further comprises vitamin B9 (20-80 mcg per 100 gr), vitamin B12 (1-5 mcg per 100gr), vitamin D3 (1-4 mcg per 100 gr), and Mg-Citrate (20-80 mg per 100 gr). According to some embodiments, the milk alternative composition further comprises vitamin B9 (40.0 mcg per 100 gr), vitamin B12 (2.4 mcg per 100 gr), vitamin D3 (2.0 mcg per 100 gr), and Mg-Citrate (40.0 mg per 100 gr).[000207] According to some embodiments, the milk alternative composition further comprises at least one of a vitamin and a mineral, which are present in animal milk. According to some embodiments, the vitamin and a mineral are present in the milk alternative composition in an amount comparable to that the corresponding ingredient(s) in animal milk.[000208] The following relates to the nutritional values of the milk alternative composition of the present invention, in particular to the mineral content thereof, according to some embodiments.[000209] According to some embodiments, the milk alternative composition comprises a total sodium content in the range of 6mg to lOOmg per 100 ml, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a total sodium content in the range of 12mg to 50mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of about 26mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of at least 5mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of at least lOmg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of at least 15mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of at least 20mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of no more than 200mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of no more than lOOmg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of no more than 75mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of nomore than 50mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total sodium content of no more than 30mg per 100 ml.[000210] According to some embodiments, the milk alternative composition comprises a total calcium content in the range of 25mg to 400mg per 100 ml, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a total calcium content in the range of 50mg to 450mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content in the range of 75mg to 400mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content in the range of 50mg to 200mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content in the range of lOOmg to 220mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of about lOOmg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of about 200mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of at least 20mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of at least 50mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of at least 75mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of at least 85mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of no more than 800mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of no more than 600mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of no more than 400mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of no more than 300mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of no more than 250mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of no more than 200mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total calcium content of no more than 125mg per 100 ml.[000211] According to some embodiments, the milk alternative composition comprises a total potassium content in the range of 75mg to 1200mg per 100 ml, including each value and sub-range within the specified range. According to some embodiments, the milk alternative composition comprises a total potassium content in the range of 150mg to 600mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of about 333mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of at least 60mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of at least 150mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of at least 250mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of at least 300mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of no more than 2500mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of no more than 1200mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of no more than 900mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of no more than 600mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total potassium content of no more than 400mg per 100 ml.[000212] According to some embodiments, the milk alternative composition comprises a total mineral content in the range of 125mg to 2000mg per 100 ml, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises a total mineral content in the range of 250mg to lOOOmg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content in the range of 350mg to 650mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content in the range of 400mg to 600mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of about 450mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of at least lOOmg per 100 ml. According to some embodiments, the milk alternative composition comprises a totalmineral content of at least 200mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of at least 300mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of at least 400mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of no more than 4000mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of no more than 2000mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of no more than 1500mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of no more than lOOOmg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of no more than 800mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of no more than 700mg per 100 ml. According to some embodiments, the milk alternative composition comprises a total mineral content of no more than 600mg per 100 ml.[000213] According to some embodiments, the milk alternative composition comprises at least one mineral.[000214] According to some embodiments, the mineral is selected from the group consisting of: calcium, magnesium, potassium and zinc. Each possibility represents a separate embodiment of the invention. According to some embodiments, the mineral comprises calcium.[000215] According to some embodiments, the mineral comprises a carbonate salt. According to some embodiments, the mineral comprises calcium carbonate (CaCCh).[000216] Specifically, as the present invention provides milk alternative compositions, and as commercial milk typically includes calcium minerals, the milk alternative composition may be formulated to include a similar amount of the calcium content. Wherein the calcium source is calcium carbonate, the CaCOs amount required to reach an equivalent amount to commercial cow milk is in the range of about 0.2% to 0.55% CaCO3.[000217] According to some embodiments, the milk alternative composition comprises 0.025% to 5% calcium carbonate w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternativecomposition comprises 0.025% to 2.5% calcium carbonate w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.03% to 2% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.07% to 3% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.05% to 1.25% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.1% to 2% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.06% to 1% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.15% to 1.5% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.08% to 0.75% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.2% to 1.2% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.2% to 1% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.125% to 0.6% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.125% to 0.5% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.25% to 0.75% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.17% to 0.38% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.2% to 0.3% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.22% to 0.27% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises about 0.25% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.4% to 0.63% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.46% to 0.57% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises 0.49% to 0.54% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises about 0.515% calcium carbonate w / w.[000218] According to some embodiments, the milk alternative composition comprises at least 0.05% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises at least 0.1% calcium carbonate w / w.According to some embodiments, the milk alternative composition comprises at least 0.15% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises at least 0.2% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises at least 0.25% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises at least 0.4% calcium carbonate w / w.[000219] According to some embodiments, the milk alternative composition comprises no more than 1.5% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises no more than 1% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises no more than 0.75% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises no more than 0.6% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises no more than 0.55% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises no more than 0.5% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises no more than 0.4% calcium carbonate w / w. According to some embodiments, the milk alternative composition comprises no more than 0.3% calcium carbonate w / w.[000220] It was surprisingly found that calcium carbonate with the composition of ingredients of the present milk alternative composition as detailed herein, has advantages over other calcium sources. First, other than a calcium source, calcium carbonate can also function as a colorant. More specifically, in concentrations required to provide calcium amount, which is similar to commercial cow milk, CaCOs contributes to visual similarity of the milk alternative composition with commercial cow milk. Second, unlike other calcium sources, CaCCh was found to not cause BLG aggregation, in contrast with other calcium sources that were employed. Third, it was found that calcium carbonate with the composition of ingredients of the present milk alternative composition as detailed herein, has preferable sensory properties compared to other calcium sources. Specifically, it was found to have better flavor and mouthfeel compared to other calcium sources, such as tricalcium phosphate, calcium phosphate, calcium potassium phosphate and calcium citrate.[000221] According to some embodiments, the milk alternative composition is substantially devoid of tricalcium phosphate. According to some embodiments, the milk alternative composition is substantially devoid of calcium phosphate. According to some embodiments, the milk alternative composition is substantially devoid of calcium potassium phosphate. According to some embodiments, the milk alternative composition is substantially devoid of calcium citrate. According to some embodiments, the milk alternative composition is devoid of tricalcium phosphate. According to some embodiments, the milk alternative composition is devoid of calcium phosphate. According to some embodiments, the milk alternative composition is devoid of calcium potassium phosphate. According to some embodiments, the milk alternative composition is devoid of calcium citrate.[000222] According to some embodiments, the mineral comprises sodium. According to some embodiments, the mineral comprises a chloride salt. According to some embodiments, the mineral comprises sodium chloride (NaCl).[000223] As is known in the art, other than a mineral source, sodium chloride can also function as a flavoring agent.[000224] According to some embodiments, the milk alternative composition further comprises at least one flavoring agent. According to some embodiments, the flavoring agent imparts perception and / or mouthfeel characteristic of animal milk. In some embodiments, the flavoring agent comprises at least one of sodium chloride and hydrolyzed sunflower lecithin.[000225] According to some embodiments, the milk alternative composition comprises 0.006% to 0.6% sodium chloride w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition comprises 0.008% to 0.45% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises 0.012% to 0.3% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises 0.015% to 0.25% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises 0.02% to 0.2% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises 0.03% to 0.12% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises 0.04% to 0.09% sodium chloride w / w. According to someembodiments, the milk alternative composition comprises 0.05% to 0.07% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises about 0.06% sodium chloride w / w.[000226] According to some embodiments, the milk alternative composition comprises at least 0.01% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises at least 0.02% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises at least 0.03% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises at least 0.04% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises at least 0.05% sodium chloride w / w.[000227] According to some embodiments, the milk alternative composition comprises no more than 0.3% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises no more than 0.2% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises no more than 0.15% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises no more than 0.1% sodium chloride w / w. According to some embodiments, the milk alternative composition comprises no more than 0.08% sodium chloride w / w.[000228] According to some embodiments, the milk alternative composition further comprises at least one natural flavoring agent.[000229] According to some embodiments, the milk alternative composition further comprises at least one coloring agent. Relevant coloring agents are yellow colorants, which can impart a milky appearance to the milk alternative composition.[000230] According to some embodiments, the milk alternative composition has a dry matter content in the range of 5% to 15% w / w, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition has a dry matter content in the range of 6% to 12% w / w. According to some embodiments, the milk alternative composition has a dry matter content in the range of 7% to 10% w / w. According to some embodiments, the milk alternative composition has a dry matter content in the range of 8% to 9% w / w.[000231] According to some embodiments, the milk alternative composition comprises 85% to 95% water w / w based on the total weight of the composition. According to some embodiments, the milk alternative composition comprises 90% to 95% water w / w based on the total weight of the composition.[000232] According to some embodiments, the milk alternative composition comprises at least 75% water w / w based on the total weight of the composition. According to some embodiments, the milk alternative composition comprises at least 80% water w / w based on the total weight of the composition. According to some embodiments, the milk alternative composition comprises at least 85% water w / w based on the total weight of the composition. According to some embodiments, the milk alternative composition comprises at least 90% water w / w based on the total weight of the composition.[000233] According to some embodiments, the milk alternative composition comprises no more than 99% water w / w based on the total weight of the composition. According to some embodiments, the milk alternative composition comprises no more than 97% water w / w based on the total weight of the composition. According to some embodiments, the milk alternative composition comprises no more than 95% water w / w based on the total weight of the composition.[000234] Specifically, as specific embodiment of the present invention provides milk alternative compositions, and as commercial milk typically includes 80% to 95% water w / w, the milk alternative composition may be formulated to include similar water content.[000235] According to some embodiments, the milk alternative composition is devoid of animal-derived substances. According to some embodiments, the milk alternative composition is devoid of animal-derived proteins. According to some embodiments, the milk alternative composition is devoid of animal-derived sugars. According to some embodiments, the milk alternative composition is devoid of animal-derived saccharides. According to some embodiments, the milk alternative composition is devoid of animal-derived fat. According to some embodiments, the milk alternative composition comprises at least one ingredient, which is not present in animal milk.[000236] According to some embodiments, the milk alternative composition is in the form of liquid milk.[000237] Commercial cow milk has a distinct color, and it is desired that visually the milk alternative composition looks similar to cow milk in order to facilitate acceptance by the users. Advantageously and surprisingly, as shown in Examples 3 and 4, in some embodiments the present milk alternative composition has a color which is significantly closer to that of commercial cow milk, than a previously known milk alternative composition.[000238] The color measurement is conventional in the art. Specifically, the measured delta L indicates a summation of the color difference between the reference and the investigated composition in three dimensions (lighter / darker, redder / greener, and yellower / bluer). A lower delta L indicates a more similar visual appearance to the reference composition.[000239] According to some embodiments, the milk alternative composition has color difference of no more than 2.5, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference of no more than 2.25, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference of no more than 2, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference of no more than 1.75, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference of no more than 1.5, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has a color difference of no more than 1.25, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has color difference of no more than 1, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has a color difference of no more than 0.75, as measured by delta L compared to cow milk. According to some embodiments, the milk alternative composition has a color difference of about 0.7, as measured by delta L compared to cow milk.[000240] Other important features of the present milk alternative composition relate to its stability and shelf life.[000241] The term “stable” is defined herein.[000242] According to some embodiments, the milk alternative composition remains substantially stable at a predetermined temperature for a predetermined time period. According to some embodiments, the milk alternative composition remains substantially stable to curdling at a predetermined temperature for a predetermined time period. According to some embodiments, the milk alternative composition remains substantially uncurdled at a predetermined temperature for a predetermined time period.[000243] According to some embodiments, the milk alternative composition remains substantially stable at a predetermined pH for a predetermined time period. According to some embodiments, the milk alternative composition remains substantially stable to curdling at a predetermined pH for a predetermined time period. According to some embodiments, the milk alternative composition remains substantially uncurdled at a predetermined pH for a predetermined time period.[000244] According to some embodiments, the milk alternative composition remains substantially stable at a predetermined pH and predetermined temperature for a predetermined time period. According to some embodiments, the milk alternative composition remains substantially stable to curdling at a predetermined pH and predetermined temperature for a predetermined time period. According to some embodiments, the milk alternative composition remains substantially uncurdled at a predetermined pH and predetermined temperature for a predetermined time period.[000245] According to some embodiments, the predetermined temperature is at least40°C. According to some embodiments, the predetermined temperature is at least 45°C.According to some embodiments, the predetermined temperature is at least 50°C.According to some embodiments, the predetermined temperature is at least 55°C.According to some embodiments, the predetermined temperature is at least 60°C.According to some embodiments, the predetermined temperature is at least 65°C.According to some embodiments, the predetermined temperature is at least 70°C.According to some embodiments, the predetermined temperature is at least 75°C.According to some embodiments, the predetermined temperature is at least 80°C.According to some embodiments, the predetermined temperature is in the range of 50°C to 90°C. According to some embodiments, the predetermined temperature is in the range of 55 °C to 85 °C. According to some embodiments, the predetermined temperature is in the range of 60°C to 80°C.[000246] According to some embodiments, the predetermined pH is about 4.5. According to some embodiments, the predetermined pH is about 5. According to some embodiments, the predetermined pH is about 5.2. According to some embodiments, the predetermined pH is about 5.5.[000247] In particular, stability of the milk alternative composition at elevated temperatures and pH of about 5 to 5.5 is important, since these conditions resemble the conditions of milk-coffee.[000248] According to some embodiments, the predetermined temperature is at least 5 minutes. According to some embodiments, the predetermined temperature is at least 10 minutes. According to some embodiments, the predetermined temperature is at least15 minutes. According to some embodiments, the predetermined temperature is at least20 minutes. According to some embodiments, the predetermined temperature is at least25 minutes. According to some embodiments, the predetermined temperature is at least30 minutes. Specifically, it is to be understood that in most cases, hot milk beverages are served hot, and cool-down or otherwise are consumed it a time scale of minutes.[000249] According to some embodiments, the milk alternative composition remains substantially uncurdled at a temperature of 60°C for at least 30 minutes. According to some embodiments, the milk alternative composition remains substantially uncurdled at pH 5 for at least 30 minutes at 25°C. According to some embodiments, the milk alternative composition remains substantially uncurdled at pH 5 and 60°C for at least 30 minutes.[000250] The present milk alternative aqueous compositions have a shelf-life comparable to that of animal milk, while maintaining a similar smell and flavor profile to standard animal milk.[000251] According to some embodiments, the milk alternative composition has greater physical stability to sedimentation than cow milk as measured by an analytical centrifugal analyzer.[000252] As specified herein, one of the main goals of milk alternative composition is similarity in consumer perception to commercial milk products.[000253] According to some embodiments, the milk alternative composition imparts an animal milk perception.[000254] According to some embodiments, the animal milk perception imparted by the present milk alternative composition is selected from the group consisting of: bovine milk perception, caprine milk perception, equine milk perception, ovine milk perception, porcine milk perception, and cameline milk perception. Each possibility represents a separate embodiment of the invention. According to some embodiments, the animal milk perception imparted by the present milk alternative composition is bovine milk perception. According to some embodiments, the milk alternative composition is in the form of an emulsion. According to some embodiments, the milk alternative composition is in the form of an oil-in-water emulsion. According to some embodiments, the milk alternative composition has a substantially uniform consistency. According to some embodiments, the milk alternative composition is in the form of liquid milk.[000255] In addition to the properties of the milk alternative composition, also significant are the properties of the foam provided from the milk alternative composition, as the foam is also to be accepted by consumers.[000256] One of the most relevant foam properties to milk consumers is the foam volume. Foam volume is typically measured per measuring cup of 240ml. Advantageously and surprisingly, as shown in Example 3, in some embodiments the present milk alternative composition forms a foam that has a volume which is closer to that of commercial cow milk foam, than a previously known milk alternative composition foam.[000257] According to some embodiments, the milk alternative composition forms foam that has foam volume in the range of 70 ml to 127ml per measuring cup of 240ml, including each value and subrange within the specified range. According to some embodiments, the milk alternative composition form foam that has foam volume in the range of 100 ml to 127ml per measuring cup of 240ml. According to some embodiments, the milk alternative composition form foam that has foam volume in the range of 120 ml to 127ml per measuring cup of 240ml. According to some embodiments, the milk alternative composition form foam that has foam volume of about 125ml per measuring cup of 240ml.[000258] According to some embodiments, the foam formed from the milk alternative composition has foam density in the range of 100 to 300 gr / ml, including each valueand subrange within the specified range. According to some embodiments, the foam formed from the milk alternative composition has foam density in the range of 150 to 250 gr / ml. According to some embodiments, the foam has density in the range of 166 to 185 gr / ml. According to some embodiments, the foam has a density of at least 166 gr / ml. According to some embodiments, the foam has a density of about 170 gr / ml.[000259] Further relevant foam characterizations in the art are G' and G". G' denotes the storage modulus of the foam, reflecting its capacity to uphold shape and resist deformation. Conversely, G" signifies the viscosity of the foam, with higher values indicative of heightened viscosity and a more viscous, creamy consistency. When G' is inferior to G", it signifies enhanced stability of the foam, showcasing resistance to applied deformation. Conversely, a descent in the plotted lines suggests the onset of sample collapse, particularly evident at elevated shear rates, thereby compromising stability.[000260] According to some embodiments, the milk alternative composition has G7G” at 1% shear strain of about 0.16. According to some embodiments, the milk alternative composition has G7G” at 1% shear strain in the range of 0.12 to 0.2, including each value and subrange within the specified range.[000261] The milk alternative composition may undergo an aeration treatment to form the foam, with gas(es), such as air, CO2, NO, argon or any mixture thereof, which is incorporated into the texture of the product in varying amounts. According to some embodiments, the gas comprises air. The amount of gas incorporated into the product is illustrated by overrun. The term “overrun” is defined to be the % increase in the volume of the product greater than the amount of the mixture used to produce the product. Overrun can be calculated according to the equation: volume of the aerated product - volume of the product before aeration x 100 volume of the product before aeration.[000262] According to some embodiments, the overrun is in the range of 64% to 76%, including each value and subrange within the specified range. According to some embodiments, the overrun is in the range of 66% to 76%.[000263] According to some embodiments, the present invention further provides a method for preparing a milk alternative composition. According to some embodiments,the milk alternative composition described of the present invention is prepared according to the process described herein.[000264] According to some embodiments, the method comprises step (a) of adding monopotassium phosphate and dipotassium phosphate to water. According to some embodiments, step (a) comprises dissolving the monopotassium phosphate and the dipotassium phosphate in the water. According to some embodiments, step (a) comprises substantially dissolving the monopotassium phosphate and the dipotassium phosphate in the water.[000265] The term "substantially dissolving" is as defined herein.[000266] According to some embodiments, step (a) further comprises adding sodium hexametaphosphate to the water. According to some embodiments, step (a) comprises dissolving the sodium hexametaphosphate in the water. According to some embodiments, step (a) comprises substantially dissolving the sodium hexametaphosphate in the water.[000267] According to some embodiments, upon adding the above phosphates to the water, an aqueous mixture forms. According to some embodiments, the aqueous mixture is in a form of a solution. The term “solution” is as defined herein.[000268] According to some embodiments, step (a) comprises mixing the aqueous mixture for a predetermined time period. According to some embodiments, the predetermined time period is in the range of 1 minute to 2 hours, including each value and subrange within the specified range. According to some embodiments, the predetermined time period is in the range of 5 minutes to 1 hour. According to some embodiments, the predetermined time period is in the range of 10 minutes to 0.5 hours. According to some embodiments, the predetermined time period is about 20 minutes.[000269] According to some embodiments, step (a) is carried out at a predetermined temperature in the range of 2°C to 95°C, including each value and subrange within the specified range. According to some embodiments, the predetermined temperature is in the range of 10°C to 50°C. According to some embodiments, the predetermined temperature is about 25°C.[000270] According to some embodiments, the mixing of step (a) is carried out at using a stirrer (e.g., a mechanical stirrer) a predetermined stirring rate in the range of100 rpm to 1000 rpm, including each value and subrange within the specified range. According to some embodiments, the predetermined stirring rate is in the range of 250 rpm to 750 rpm. According to some embodiments, the predetermined stirring rate is about 500 rpm.[000271] According to some embodiments, the method further comprises step (b) of adding gellan gum to the aqueous mixture formed in step (a). According to some embodiments, step (b) comprises dissolving the gellan gum in the aqueous mixture. According to some embodiments, step (b) comprises substantially dissolving the gellan gum in the aqueous mixture.[000272] According to some embodiments, step (b) is optional. In embodiments of the present method, wherein step (b) is optional, the other step(s) may be renumbered (e.g., step (c) can be renumbered to (b)) or step (b) of adding gellan gum can appear with the prefix “optionally”.[000273] According to some embodiments, upon adding the above gellan gum to the aqueous mixture, an aqueous mixture of step (b) forms. According to some embodiments, the aqueous mixture is in a form of a solution.[000274] According to some embodiments, step (b) comprises mixing the aqueous mixture for a predetermined time period. According to some embodiments, the predetermined time period is in the range of 1 minute to 2 hours, including each value and subrange within the specified range. According to some embodiments, the predetermined time period is in the range of 3 minutes to 1 hour. According to some embodiments, the predetermined time period is in the range of 5 minutes to 20 minutes. According to some embodiments, the predetermined time period is about 10 minutes.[000275] According to some embodiments, step (b) is carried out at a predetermined temperature in the range of 2°C to 95°C, including each value and subrange within the specified range. According to some embodiments, the predetermined temperature is in the range of 10°C to 50°C. According to some embodiments, the predetermined temperature is about 25°C.[000276] According to some embodiments, the mixing of step (b) is carried out at using a stirrer (e.g., a mechanical stirrer) a predetermined stirring rate in the range of 100 rpm to 1000 rpm, including each value and subrange within the specified range.According to some embodiments, the predetermined stirring rate is in the range of 250 rpm to 750 rpm. According to some embodiments, the predetermined stirring rate is about 500 rpm.[000277] According to some embodiments, step (b) further comprises action (b2) of elevating the temperature of the aqueous mixture to a subsequent predetermined temperature and mixing it using a stirrer at a subsequent predetermined stirring rate and for a subsequent predetermined time period. According to some embodiments, the subsequent predetermined temperature is in the range of 60°C to 99°C, including each value and subrange within the specified range. According to some embodiments, the subsequent predetermined temperature is about 90°C. According to some embodiments, the subsequent predetermined time period is in the range of 10 seconds to 5 minutes, including each value and subrange within the specified range. According to some embodiments, the subsequent predetermined time period is about 30 seconds. According to some embodiments, the subsequent predetermined stirring rate is in the range 250 rpm and 750 rpm, including each value and subrange within the specified range. According to some embodiments, the subsequent predetermined stirring rate is about 500 rpm.[000278] According to some embodiments, step (b) further comprises action (b3) of lowering the temperature of the aqueous mixture to a temperature in the range of 25°C to 75°C. According to some embodiments, step (b) further comprises action (b3) of lowering the temperature of the aqueous mixture to a temperature of about 50°C.[000279] According to some embodiments, the method further comprises step (c) of adding BLG to the aqueous mixture. It is to be understood that different embodiments, which relate to BLG in the milk alternative composition section can similarly apply to the BLG in the present method section. According to some embodiments, the BLG is a recombinant beta-lactoglobulin (rBLG) protein. According to some embodiments, the BLG is beta-lactoglobulin B (BLG B). According to some embodiments, the BLG is a recombinant beta-lactoglobulin variant B (rBLG B). According to some embodiments, the BLG is a bovine recombinant beta-lactoglobulin variant B (rBLG B). According to some embodiments, step (a) comprises dissolving the BLG in the aqueous mixture. According to some embodiments, step (b) comprises substantially dissolving the BLG in the aqueous mixture.[000280] According to some embodiments, step (c) further comprises adding sucrose to the aqueous mixture. According to some embodiments, step (c) comprises dissolving the sucrose in the aqueous mixture. According to some embodiments, step (c) comprises substantially dissolving the sucrose in the aqueous mixture.[000281] According to some embodiments, step (c) further comprises adding at least one of carrageenan and gellan gum to the aqueous mixture. According to some embodiments, step (c) comprises dissolving the carrageenan and / or gellan gum in the aqueous mixture. According to some embodiments, step (c) comprises substantially dissolving the carrageenan and / or gellan gum in the aqueous mixture.[000282] According to some embodiments, step (c) further comprises adding carrageenan to the aqueous mixture. According to some embodiments, step (c) comprises dissolving the carrageenan in the aqueous mixture. According to some embodiments, step (c) comprises substantially dissolving the carrageenan in the aqueous mixture.[000283] According to some embodiments, step (c) further comprises adding gellan gum to the aqueous mixture. According to some embodiments, step (c) comprises dissolving the gellan gum in the aqueous mixture. According to some embodiments, step (c) comprises substantially dissolving the gellan gum in the aqueous mixture.[000284] According to some embodiments, step (c) further comprises adding Arabic gum to the aqueous mixture. According to some embodiments, step (c) comprises dissolving the Arabic gum in the aqueous mixture. According to some embodiments, step (c) comprises substantially dissolving the Arabic gum in the aqueous mixture.[000285] According to some embodiments, step (c) further comprises adding calcium carbonate to the aqueous mixture. According to some embodiments, step (c) comprises dissolving the calcium carbonate in the aqueous mixture. According to some embodiments, step (c) comprises substantially dissolving the calcium carbonate in the aqueous mixture.[000286] According to some embodiments, step (c) further comprises adding cystine to the aqueous mixture. According to some embodiments, step (c) comprises dissolving the cystine in the aqueous mixture. According to some embodiments, step (c) comprises substantially dissolving the cystine in the aqueous mixture.[000287] According to some embodiments, step (c) further comprises adding sodium chloride to the aqueous mixture. According to some embodiments, step (c) comprises dissolving the sodium chloride in the aqueous mixture. According to some embodiments, step (c) comprises substantially dissolving the sodium chloride in the aqueous mixture.[000288] According to some embodiments, upon adding the above ingredient(s) to the aqueous mixture, an aqueous mixture of step (c) forms. According to some embodiments, the aqueous mixture is in a form of a solution.[000289] According to some embodiments, step (c) comprises mixing the aqueous mixture for a predetermined time period. According to some embodiments, the predetermined time period is in the range of 5 minutes to 5 hours, including each value and subrange within the specified range. According to some embodiments, the predetermined time period is in the range of 15 minutes to 2 hours. According to some embodiments, the predetermined time period is in the range of 30 minutes to 1.5 hours. According to some embodiments, the predetermined time period is about 1 hour.[000290] According to some embodiments, step (c) is carried out at a predetermined temperature in the range of 2°C to 95°C, including each value and subrange within the specified range. According to some embodiments, the predetermined temperature is in the range of 25°C to 75°C. According to some embodiments, the predetermined temperature is about 50°C.[000291] According to some embodiments, the mixing of step (c) is carried out at using a stirrer (e.g., a mechanical stirrer) a predetermined stirring rate in the range of 100 rpm to 1000 rpm, including each value and subrange within the specified range. According to some embodiments, the predetermined stirring rate is in the range of 250 rpm to 750 rpm. According to some embodiments, the predetermined stirring rate is about 500 rpm.[000292] According to some embodiments, the method further comprises step (d) of adding trans-glutaminase, protein glutaminase, or both to the aqueous mixture. Each possibility represents a separate embodiment of the invention. According to some embodiments, step (d) comprises dissolving the trans-glutaminase, protein glutaminase, or both in the aqueous mixture. Each possibility represents a separate embodiment of the invention. According to some embodiments, step (d) comprises substantiallydissolving the trans-glutaminase, protein glutaminase, or both in the aqueous mixture. Each possibility represents a separate embodiment of the invention. According to some embodiments, the addition and / or dissolution is of both trans-glutaminase and protein glutaminase.[000293] According to some embodiments, step (d) is optional. In embodiments of the present method, wherein step (d) is optional, the other step(s) may be renumbered (e.g., step (e) can be renumbered to (d)) or step (d) of adding glutaminase can appear with the prefix “optionally”.[000294] According to some embodiments, upon adding the above glutaminase to the aqueous mixture, an aqueous mixture of step (d) forms. According to some embodiments, the aqueous mixture is in a form of a solution.[000295] According to some embodiments, step (d) comprises mixing the aqueous mixture for a predetermined time period. According to some embodiments, the predetermined time period is in the range of 5 minutes to 5 hours, including each value and subrange within the specified range. According to some embodiments, the predetermined time period is in the range of 15 minutes to 2 hours. According to some embodiments, the predetermined time period is in the range of 30 minutes to 1.5 hours. According to some embodiments, the predetermined time period is about 1 hour.[000296] According to some embodiments, step (d) is carried out at a predetermined temperature in the range of 2°C to 95°C, including each value and subrange within the specified range. According to some embodiments, the predetermined temperature is in the range of 25°C to 75°C. According to some embodiments, the predetermined temperature is about 50°C.[000297] According to some embodiments, the mixing of step (d) is carried out at using a stirrer (e.g., a mechanical stirrer) a predetermined stirring rate in the range of 50 rpm to 500 rpm, including each value and subrange within the specified range. According to some embodiments, the predetermined stirring rate is in the range of 100 rpm to 400 rpm. According to some embodiments, the predetermined stirring rate is about 200 rpm.[000298] According to some embodiments, the method further comprises step (e) of adding at least one fat to the aqueous mixture. It is to be understood that differentembodiments, which relate to the fat in the milk alternative composition section can similarly apply to the fat in the present method section. According to some embodiments, the fat comprises shea fat. According to some embodiments, the fat comprises coconut fat. According to some embodiments, the fat comprises a combination of shea fat and coconut fat.[000299] According to some embodiments, upon adding the above fat(s) to the aqueous mixture, an aqueous mixture of step (e) forms. According to some embodiments, the aqueous mixture is in a form of an emulsion.[000300] The term “emulsion” is as defined herein.[000301] According to some embodiments, step (e) is optional. In embodiments of the present method, wherein step (e) is optional, the other step(s) may be renumbered (e.g., step (f) can be renumbered to (e)) or step (e) of adding fat(s) can appear with the prefix “optionally”. According to some embodiments, step (e) can be performed at an earlier stage of the preparation of the composition. According to some embodiments, the step of adding the fat(s) may be performed between steps (a) and (b), in which case the step of adding the fat(s) can be referred to as step (b) and the following steps can be renumbered accordingly. It is to be further understood, that upon adding of the fat(s), the aqueous mixture is in the form of an emulsion.[000302] According to some embodiments, step (e) comprises mixing the aqueous mixture for a predetermined time period. According to some embodiments, the predetermined time period is in the range of 1 minute to 2 hours, including each value and subrange within the specified range. According to some embodiments, the predetermined time period is in the range of 3 minutes to 1 hour. According to some embodiments, the predetermined time period is in the range of 5 minutes to 20 minutes. According to some embodiments, the predetermined time period is about 10 minutes.[000303] According to some embodiments, step (e) is carried out at a predetermined temperature in the range of 2°C to 95°C, including each value and subrange within the specified range. According to some embodiments, the predetermined temperature is in the range of 25°C to 90°C. According to some embodiments, the predetermined temperature is in the range of 50°C to 70°C. According to some embodiments, the predetermined temperature is about 65°C. According to some embodiments, the predetermined temperature is about 55°C.[000304] According to some embodiments, the mixing of step (e) is carried out at using a stirrer (e.g., a mechanical stirrer) a predetermined stirring rate in the range of 1000 rpm to 50000 rpm, including each value and subrange within the specified range. According to some embodiments, the predetermined stirring rate is in the range of 5000 rpm to 20000 rpm. According to some embodiments, the predetermined stirring rate is about 12000 rpm.[000305] According to some embodiments, step (e) further comprises action (e2) of homogenizing the aqueous mixture at a predetermined pressure. According to some embodiments, the predetermined pressure is in the range of lOOBar to 2000Bar, including each value and subrange within the specified range. According to some embodiments, the predetermined pressure is about 600Bar. According to some embodiments, the homogenization is carried out at substantially the same temperature of mixing the fat in the aqueous mixture.[000306] According to some embodiments, the method further comprises step (f) of pasteurizing the aqueous mixture.[000307] According to some embodiments, upon pasteurizing the aqueous mixture, an aqueous mixture of step (f) remains in the same form (e.g., a solution, an emulsion etc.), as prior to the pasteurizing. According to some embodiments, the pasteurized aqueous mixture is in a form of an emulsion.[000308] According to some embodiments, step (f) is optional. In embodiments of the present method, wherein step (f) is optional, the other step(s) may be renumbered or step (f) of pasteurizing can appear with the prefix “optionally”.[000309] According to some embodiments, the pasteurization is carried out using a heat exchanger.[000310] According to some embodiments, the pasteurization of step (f) is performed for a predetermined time period. According to some embodiments, the predetermined time period is in the range of 15 seconds to 10 minutes, including each value and subrange within the specified range. According to some embodiments, the predetermined time period is in the range of 30 seconds to 5 minutes. According to some embodiments, the predetermined time period is in the range of 1 minute to 3minutes. According to some embodiments, the predetermined time period is about 2 minutes.[000311] According to some embodiments, the pasteurization of step (f) is performed at a predetermined temperature in the range of 100°C to 200°C, including each value and subrange within the specified range. According to some embodiments, the predetermined temperature is in the range of 105°C to 150°C. According to some embodiments, the predetermined temperature is about 121°C.[000312] Although the steps of some of the disclosed methods are described in a particular, sequential order for convenient presentation, it should be understood that this manner of description encompasses rearrangement, unless a particular ordering is required by specific language set forth below. For example, steps described sequentially may in some cases be rearranged or performed concurrently. Moreover, for the sake of simplicity, the attached figures may not show the various ways in which the disclosed methods can be used in conjunction with other methods. Additionally, the description sometimes uses terms like “provide” or “achieve” to describe the disclosed methods. These terms are high-level abstractions of the actual steps that are performed. The actual steps that correspond to these terms may vary depending on the particular implementation and are readily discernible by one of ordinary skill in the art.[000313] According to some embodiments, the product of the final step of the present method is a milk alternative composition. According to some embodiments, the product is the milk alternative composition of the present invention.[000314] According to some embodiments, the method further comprises aseptically filling the milk alternative composition in a container.[000315] The additions of various ingredients to form the milk alternative composition in the present method are described in general. Specific amounts of each of the ingredients, according to some embodiments, can be calculated as known in the art in order to obtain the final weight ratio that are described in detail in the section of this disclosure that are directed to the milk alternative composition.[000316] Definitions[000317] The terms “plurality” means more than one.[000318] As used herein, the term “and / or” is intended to include any and all combinations of one or more of the associated listed items, as well as the lack of combinations when interpreted in the alternative (“or”).[000319] The term “substantially” refers to a property that is within 10%, within 5%, within 1%, or is equivalent to a reference property. Each possibility represents a separate embodiment of the invention.[000320] As used herein, “substantially devoid” means a preparation or composition according to the invention that generally contains less than 1%, less than 0.5%, less than 0.3%, less than 0.1% w / w, or is completely devoid of the stated substance. Each possibility represents a separate embodiment of the invention.[000321] As used herein, the term “consists essentially of’ (and grammatical variants thereof), as applied to the compositions and methods of the present disclosure, means that the compositions / methods may contain additional components so long as the additional components do not materially alter the composition / method.[000322] As used herein, the terms “comprise”, “comprises”, “comprising”, “include”, “includes” and “including” specify the presence of stated features, steps, operations, elements and / or components, but do not preclude the presence or addition of one or more other features, steps, operations, elements, components and / or groups thereof.[000323] As used herein, the term “about”, when used in reference to a measurable value such as an amount of mass, dose, time, temperature and the like, is meant to encompass variations of 0.1%, 0.25%, 0.5%, 0.75%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20% of the specified amount. Unless otherwise indicated, all numerical values in the specification are to be understood as being modified by the term “about”. The term “approximately” is synonymous with the term “about”.[000324] The terms “substance” and "ingredient" as used herein are interchangeable and refer to an edible part of a nutritional product. Certain non-limiting examples of such substances and ingredients are milk proteins, mineral chelators, pH adjusting agents, minerals, saccharides, fats, emulsifiers, texturizers, coloring agents and flavoring agents.[000325] The terms “edible composition”, “edible product” and “food product” refer to any composition suitable for consumption by animals and / or humans, typically by ingestion and for enjoyment, nourishment, health and / or wellness benefits. These terms include, but are not limited to, beverages (e.g., milk), confectionery compositions and products, food compositions and products, etc. According to some embodiments, the present edible composition is suitable for consumption by humans.[000326] As used herein, the term “aqueous” refers to a composition that contains more than a trace amount of water (i.e., more than 0.5%, more than 5%, or more than 50% water by weight, based upon the total weight of the composition). Each possibility represents a separate embodiment of the invention.[000327] The term “edible aqueous composition” refers to any edible composition which comprises water. According to some embodiments, the milk alternative composition is an edible aqueous composition. According to some embodiments, the milk alternative composition comprises at least 5% w / w, at least 10% w / w, at least 20% w / w, at least 35% w / w, at least 50% w / w, at least 60% w / w, at least 75% w / w or at least 90% w / w water based on the total weight of the composition, as detailed herein. Each possibility represents a separate embodiment of the invention.[000328] The terms "milk alternative", "milk substitute" and "milk alternative product" as used herein are interchangeable and refer to products similar to milk in perception but are produced without the use of animal ingredients such as milk. Such products may replace animal-based milk and milk-derived dairy products in one’s diet by attempting to mimic or equal the rheologic and / or organoleptic properties of traditional animal-milk-based products. Milk and milk-derived dairy alternative products include, but are not limited to: milk substitute, yogurt substitute, cheese substitute (e.g., cream cheese substitute, ricotta substitute, cheddar substitute etc.), ice cream substitute, butter substitute, and the like.[000329] As used herein, the term “solution” carries its normal meaning, as understood by one skilled in the art, i.e., homogeneous mixture of a solid dissolved in a liquid. However, as used herein, the term “solution” is not intended to be read as necessarily requiring the absence of other, non-dissolved materials. Preferably, "solution" refers broadly to a mixture of miscible substances, where one substance dissolves in a second substance. More preferably, in a solution, the essentialcomponents are homogeneously mixed to such an extent that there is no appearance of light scattering visible to the naked eye when a one inch diameter bottle of the mixture is viewed in sunlight.[000330] The term "substantially dissolving" as used herein means incorporating one or more substances into a solvent (e.g., water) to form a solution, wherein at least 80% w / w, at least 90% w / w, at least 95% w / w or at least 95% w / w of the substance(s) is dissolved into a solution. According to some embodiments, substantially dissolving also means that upon the dissolution a uniform mixture is formed, which is substantially devoid of aggregate(s). According to some embodiments, the formed uniform mixture is substantially devoid of particles of less than about 10 pm.[000331] The term “emulsion” as used herein refers to a mixture of immiscible liquids in which one or more liquids (“dispersed phase(s)”) are dispersed as fine droplets in another liquid (“continuous phase”).[000332] The term “sugar”, as used herein, is intended to refer to any carbohydrate sweetener. Examples of sugars include sucrose, lactose, glucose, galactose and fructose.[000333] As used herein, the term "sweetener(s)" includes all artificial and natural sweeteners, sugar alcohols (or polyols) and sugar sweeteners (or carbohydrates). Artificial and natural sweeteners include but are not limited to abiziasaponin, abrusosides, in particular abrusoside A, abrusoside B, abrusoside C, abrusoside D, acesulfame potassium, advantame, albiziasaponin, alitame, aspartame, superaspartame, bayunosides, in particular bayunoside 1, bayunoside 2, brazzein, bryoside, bryonoside, bryonodulcoside, carnosifloside, carrelame, curculin, cyanin, chlorogenic acid, cyclamates and its salts, cyclocaryoside I, dihydroquercetin-3 -acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetin acid, gypenoside, hematoxylin, hernandulcin, isomogrosides, in particular iso-mogroside V, lugduname, magap, mabinlins, micraculin, mogrosides (lo han guo), in particular mogroside IV and mogroside V, monatin and its derivatives, monellin, mukurozioside, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadin, periandrin I-V, perillartine, D-phenylalanine, phlomisosides, in particular phlomisoside 1, phlomisoside 2, phlomisoside 3, phlomisoside 4, phloridzin, phyllodulcin, polpodiosides, polypodoside A, pterocaryosides, rebaudiosides, in particular rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside F, rebaudioside G, rebaudioside H), rubusosides, saccharin and its salts and derivatives, scandenoside, selligueanin A, siamenosides, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, strogines, in particular strogin 1, strogin 2, strogin 4, suavioside A, suavioside B, suavioside G, suavioside H, suavioside I, suavioside J, sucralose, sucronate, sucrooctate, talin, telosmoside A15, thaumatin, in particular thaumatin I and II, trans-anethol, trans-cinnamaldehyde, trilobatin and D-tryptophane, including extracts or enriched fractions of the natural sweeteners. Sugar alcohols (or polyols) include but are not limited to erythritol, galactitol, hydrogenated starch syrups including maltitol and sorbitol syrups, inositols, isomalt, lactitol, maltitol, mannitol, xylitol, and combinations thereof. Sugar sweeteners (or carbohydrates) include monosaccharides, disaccharides, oligosaccharides and polysaccharides such as but not limited to arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructo-oligosaccharides, fructo-oligosaccharide syrups, galactose, galacto-oligosaccharides, glucose, glucose and (hydrogenated) starch syrups / hydrolysates, isomaltulose, lactose, hydrolysed lactose, maltose, mannose, rhamnose, ribose, sucrose, stachyose, tagatose, trehalose, xylose, and combinations thereof.[000334] The term “dietary fiber” encompasses non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides.[000335] As used herein, the term "milk protein" includes all proteins, which are present in animal milk and / or in animal milk-based products, and protein, which are analogs of such proteins, corresponding chimeric proteins, variants thereof etc. Thus, it is to be understood that the term “milk protein” includes natural variants (e.g., natural polymorphism of the amino acid sequence), protein analogs, and / or chimeric milk proteins. As used herein, the terms ’’protein variant” and “protein analog” refer to a naturally or non-naturally occurring amino acids sequence, respectively, which contains a substitution of at least one amino-acid, e.g., 1-3 amino-acids or 1-5 amino-acids, in comparison to a milk protein sequence. As used herein, the terms ’’chimeric milk protein” and “a milk protein chimera” are used interchangeably to refer to an amino acid sequence which is produced by the mixture or joining of at least two different, or separate sequences. In certain embodiments, the term “milk protein” relates to BLG,ALA (Alpha-lactalbumin)(whey proteins), aSl casein, aS2 casein, P casein, and K casein (casein proteins), or to corresponding chimeric proteins, variants or analogs thereof.[000336] As used herein, the term “whey protein” refers to the proteins which are present in the serum phase of either milk or coagulated milk and further refers to protein, which are analogs of such proteins, corresponding chimeric proteins, variants thereof etc. The proteins of the serum phase of milk are also sometimes referred to as milk serum proteins or ideal whey. This term includes both proteins that are derived from whey or recombinant proteins, which may be produced by microorganisms.[000337] The term “beta-lactoglobulin” (BLG) refers to a beta-lactoglobulin that is typically present in cow's milk or to BLG analogs, chimeric BLG, and BLG variants. According to some embodiments, the term BLG further refers to isoform B of the BLG, i.e., beta-Lactoglobulin B (P-BLG B), which is a small protein of 162 amino acids with a molecular mass of 18.2 kDa and optimum pH of 5.2 (UniProt D6QX31). Nevertheless, in some specific embodiments, the term BLG may refer to BLG-A isoform or to a combination of BLG-A and BLG-B.[000338] The term “recombinant” refers to a polynucleotide, polypeptide or protein that does not naturally occur in a host cell. Thus, the BLG expressed in a microorganism such as Pichia pastoris and specifically BG11 is a recombinant BLG, denoted as rBLG. In some occurrences, rBLG may be, as explained above, BLG-B, BLG-A, or a mixture of BLG-A and BLG-B.[000339] The term “animal protein” as used herein means any protein substance derived from an animal. The term encompasses proteins derived from dairy, fish, or meat sources.[000340] The term “non-animal protein” as used herein means any protein that is not obtained from an animal source. The term encompasses proteins derived from plants, microorganisms, as well as synthetic proteins.[000341] As used herein, the term "milk fat" means all fats, which is present in milk and / or in milk-based products. This includes both fats that are derived from milk or its products and fat, which are derived from other sources, as long as they are corresponding to fats, which are present in milk and / or in milk-based products.[000342] The phrase “corresponding fats” in the context of the present invention refers to two or more fats which share the chemical formula.[000343] As used herein, the term “whey fat” refers to the fats which are present in the serum phase of either milk or coagulated milk. This term includes both fats that are derived from whey or its products and fat, which are provided from other sources as long as they are corresponding to fats, which are present in whey and / or in whey-based products.[000344] The term “animal fat” as used herein means any fat substance derived from at least one animal. The term encompasses fats derived from dairy, fish, or meat sources.[000345] The term “non-animal fat” as used herein means any fat that is not obtained from an animal source. The term encompasses fats derived from plants, microorganisms or fungi, as well as synthetic fats.[000346] The term “shea fat” as used herein refers to any fatty composition derived from shea plant, including, but not limited to, shea butter, shea oil and / or any shea lipid extract. Vitellaria paradoxa, commonly known as shea tree or vitellaria, is a tree of the family Sapotaceae.[000347] The term “sequestrant” is a food additive whose role is to improve the quality and stability of the food products. Sequestrants form chelate complexes with polyvalent metal ions, especially copper, iron, and nickel, which serve as catalysts in the oxidation of the fats in the food.[000348] The term “animal milk perception” as used herein refers to the overall sensory sensation experienced by an individual (e.g., human) upon consumption of animal milk. Specifically, a material, composition or compound, which is characterized as imparting animal milk perception is resembling in the oral experience of the individual to the experience with animal milk. The perception includes organoleptic properties such as taste, aroma, flavor, savor, and other related properties.[000349] The term “organoleptic properties” refers to the aspects of food, water or other substances that create an individual experience via the senses, including but not limited to, taste, sight, smell, and touch. Thus, a composition or compound, which imparts milk organoleptic properties is perceived by subjects as if it was an animal milk,irrespective of the origin of the composition or compound (i.e., whether or not it is actually an animal milk).[000350] The term “stable” as used herein refers to a food or beverage related product that does not show substantial signs of decomposition, curdling, deformation, phase separation, discoloration and / or precipitation at the conditions (e.g., pH, temperature) in which it is intended for consumption or storage. The term “food or beverage related product” relates to any food or beverage at any stage of the manufacturing thereof. For example, for a milk alternative composition, which undergoes heat treatment, both the heat treated a milk alternative composition and the pre-treated corresponding milk alternative composition are encompassed under “food or beverage related product”.[000351] The term "stabilizer" as used herein is defined as an ingredient or combination of ingredients that prevents a food product from changing (e.g., degrading, spoiling, etc.) over time.[000352] As used herein, the term “thickener” includes substances which, when added to a mixture, increase its viscosity without substantially modifying its other properties. Thickeners provide body, increase stability, and improve suspending action.[000353] As used herein, the term “disperser” includes substances which are used to disperse and homogenize ingredients in food and beverage products, such as sauces, dressings, and dairy products.[000354] In the present context the term "emulsifier" means one or more chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in various food products (e.g., margarine).[000355] The term “hydrophilic-lipophilic balance” as used herein relates to the measurement of the degree to which a compound is hydrophilic or lipophilic, determined by calculating values for the different regions of the molecule, as described by Griffin (Griffin, W. C. (1949), Journal of the Society of Cosmetic Chemists 1 (5): 311-26 and Griffin, William C. (1954), Journal of the Society of Cosmetic Chemists 5 (4): 249-56). This method requires the use of Formula (i) below:[000356] (i) Hydrophilic-lipophilic balance = 20 x Mh / M),[000357] where Mh is the molecular mass of the hydrophilic portion of the molecule, and M is the molecular mass of the whole molecule, giving a result on a scale of 0 to20. A hydrophilic-lipophilic balance value of 0 corresponds to a completely lipophilic / hydrophobic molecule, and a value of 20 corresponds to a completely hydrophilic / lipophobic molecule. In general, a value of 10 or below corresponds to a lipid soluble (water insoluble) molecule.[000358] The term "gellan gum" as used herein means a deacetylated microbial polysaccharide produced by the microorganism Sphingomon elodea. Gellan gum is a linear heteropolysaccharide composed of repeating units of four sugars of glucose, glucuronic acid, glucose and L-rhamnose, and has a glucuronic acid-derived carboxy group. There are two types of gellan gum: deacylated and native. The difference is the presence or absence of an acetyl group and a glyceryl group present in the 1-3-linked glucose. The "deacylated type" is obtained by removing the acetyl group and the glyceryl group. The "native type" is a glucose residue in which one glyceryl group residue and an average 1 / 2 residue of an acetyl group are bonded. Among them, the gellan gum contained in the protein-containing beverage obtained by the production method of the present embodiment is preferably a native type.[000359] As used herein, the term “Arabic gum” refers to a polysaccharide-based material obtained from acacia secretions. More specifically, the Arabic gum is dried from the bark of the bark of an Acacia Senegal (Scientific name: Acacia sengal) or its related plant. Arabic gum swells like gelatin when absorbed. The Arabic gum is Senegal, A.M. abysinica, A.M. glaucophylla, A.M. giraffae, A.M. refiiens, A.M. It can be collected from fistula and the like. Arabic gum has a high solubility in water, its aqueous solution exhibits a strong viscosity, and exhibits good emulsification stability. Therefore, Arabic gum may be used in beverages and foods as an emulsifier or stabilizer. The main component of Arabic gum is a polysaccharide. Arabic gum is a mixture of arabinogalactan (about 75% to about 94%), arabinogalactan-protein (about 5% to about 20%), glycoprotein (about 1% to about 5%) and the like.[000360] The terms “Ultra-High Temperature processing” and “UHT processing” as used herein are interchangeable and refer to a food processing technology that sterilizes liquid food by heating it above 135°C - the temperature required to kill bacterial endospores - for 2 to 5 seconds. UHT processing is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.[000361] The term “pasteurization” means a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100°C, to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria. However, most bacterial spores survive the pasteurization process.[000362] It is to be understood that in this context, “total minerals” refers to the total weight of metal cations, which are considered minerals, rather than the weight of the molecule (that further includes a counter anion).EXAMPLES[000363] Example 1: Process for forming a milk alternative composition[000364] Milk alternative was prepared according to the following procedures: First, the phosphate salts (sodium hexametaphosphate, dipotassium phosphate and monopotassium phosphate; 0.035%, 0.46% and 0.44% respectively) were hydrated in distilled water for 20 min at 25°C. Next, Gellan gum (0.025%) was added, hydrated for 10 min, and activated by heating the solution to 90°C for 30 sec holding time (via Thermomix TM5, Germany; mixing speed was set to 500 rpm at reverse knife mode). Immediately thereafter, the solution was cooled to 50°C and the following ingredients were added as following: Recombinant BLG powder (1.164%, final BLG concentrations in the milk product was 1.0%), sucrose (2.0%), carrageenan (0.05%), Arabic gum (0.18%), calcium carbonate (0.25%), L-Cystine (0.02%) and NaCl (0.06%). The ingredients were mixed at 50°C for 1 hr. The enzymatic reaction was initiated by adding TG-PG (0.04%), for 1 hr and reducing the mixing speed to 200 rpm. Subsequently, the temperature was raised to 65°C and fat (Crokvitol Bunge, a mixture of shea and coconut fats) was introduced to the solution (4.0%). The emulsion was dispersed using Turrax (T 25 digital ULTRA-TURRAX, IKA, Germany) for 10 min at 12,000 rpm and then homogenized at 600 Bar at 65°C (GEA, Lab homogenizer Panda Plus 2000, Italy, two stages homogenization). Finally, the milk alternative product was pasteurized using tubular heat exchanger (121 °C, two sec holding time; HTST / UHT Mini Pilot System, Armfield) and immediately stored at 4°C for further examination. All concentrations refer to % w / w in the final product.[000365] Example 2: Composition and nutritional values of the milk alternative composition[000366] Table 3 lists the ingredients of the milk alternative composition prepared in Example 1 and their w / w ratios: [000367] Table 3: ingredients and w / w ratios of the milk alternative composition[000368] The following are the nutritional values for one cup (240 mL) of the milk alternative composition prepared in Example 1.[000369] Total fat: 9.6 gr. Saturated fat: 8.7 gr. Unsaturated fat: 0.9 gr. Trans fat: 0 gr. Cholesterol: 0 mg. Sodium: 63.5 mg. Total carbohydrate: 5.4 gr. Dietary fibers: 0.6 gr. Total sugars: 4.8 gr. Protein: 2.4 gr. Calcium: 240 mg. Potassium: 800 mg.[000370] Example 3: Properties the of milk alternative composition[000371] Table 4 lists the measured properties of the milk alternative composition prepared in Example 1 (1% BLG milk), compared to corresponding properties of a 3% BLG milk alternative composition and commercial cow milk.[000372] Table 4: Properties of milk alternative compositions and cow milk[000373] As seen in Table 4, it was surprisingly found that despite having a lower BLG content, the milk alternative composition of the present invention includes improved properties over the corresponding 3% milk alternative composition. Specifically, (a) the present milk alternative composition has a better taste than the 3% milk alternative composition, and (b) the present milk alternative composition better resembles visually the cow milk than the % milk alternative composition. This is evident from only 0.7 delta L difference in color compared to the cow milk, (c) the present milk alternative composition better resembles the cow milk in texture than the % milk alternative composition. This is evident from the viscosity of the present milk alternative composition, which is very close to that of cow milk.[000374] Next the foaming properties of the milk alternative composition prepared in Example 1 (1% BLG milk) were measured and compared to corresponding properties of a 3% BLG milk alternative composition and commercial cow milk. Table 5 lists the measured foam properties.[000375] Table 5: Properties of foams of milk alternative compositions and cow milk[000376] As seen in Table 5, it was surprisingly found that despite having a lower BLG content, the milk alternative composition of the present invention creates foamthat has comparable properties with the foam of the corresponding 3% milk alternative composition.[000377] Lastly, milk coffee was prepared from the milk alternative composition of Example 1 and from cow milk. Figure 1A shows photographs of caffe latte prepared using the alternative milk of the present invention (right) and caffe latte prepared using cow milk (left). It is evident from the photograph that the coffee prepared with the present milk alternative composition visually resembles the cow milk coffee.[000378] Example 4: Process for forming an additional milk alternative composition[000379] Phosphate salts and sodium hexametaphosphate (indicated in Table 6) were first mixed and hydrated in water for 20 minutes at 25 °C. The solution was then heated to 55 °C, after which the fat was incorporated, followed by the addition of vitamin E. All remaining dry ingredients, excluding protein glutaminase and flavors, were gradually added with continuous mixing to ensure complete dissolution. The mixture was dispersed for 10 minutes at 10,000-15,000 RPM using a T 25 digital ULTRA- TURRAX (IKA) disperser.[000380] Once a uniform mixture was obtained, protein glutaminase was added while maintaining the temperature at 55 °C. After the enzyme dissolved, the disperser stirring speed was set to approximately 500 RPM and the vessel was covered with aluminum foil. The solution was then allowed to hydrate for 1 hour.[000381] The temperature was then increased to 65 °C, and the solution was dispersed for 3 minutes. Flavors were added during this step. Immediately thereafter, the mixture was transferred to a homogenizer and homogenized at 550-600 bar in two stages at 65 °C (using a PandaPLUS2000, GEA). Finally, the mixture was pasteurized at 120 °C for 2 seconds, then bottled and stored under reirrigated conditions. All of the ingredients used in this process are indicated in Table 6. Table 7 provides the physical and chemical properties of the resulting milk alternative composition.[000382] Table 6: ingredients and w / w ratios of the milk alternative composition[000383] Table 7: Properties of the milk alternative compositions'Measured using HunterLab colorimeter, indicated in 3-dimentions (lighter / darker, redder / greener, and yellower / bluer).2Volume of milk added to the coffee.3Median and 90-pecentile particle sizes.[000384] Lastly, milk coffee was prepared from the milk alternative composition of Example 4 and from cow milk. Figures IB and 1C are photographs in perspective view of caffe latte prepared using cow milk (IB), and caffe latte prepared using anembodiment of the alternative milk of the present invention (1C). Figures ID and IE are top view photographs of caffe latte prepared using cow milk (ID), and caffe latte prepared using an embodiment of the alternative milk of the present invention (IE). It is evident from the photograph that the coffee prepared with the present milk alternative composition visually resembles the cow milk coffee.[000385] Example 5: Non-optimal stabilizers.[000386] Table 8: Stabilizer alternatives[000387] Although the invention is described in conjunction with specific embodiments thereof, it is evident that numerous alternatives, modifications andvariations that are apparent to those skilled in the art may exist. It is to be understood that the invention is not necessarily limited in its application to the details of construction and the arrangement of the components and / or methods set forth herein. Other embodiments may be practiced, and an embodiment may be carried out in various ways. Accordingly, the invention embraces all such alternatives, modifications and variations that fall within the scope of the appended claims.

Claims

CLAIMS1. A milk alternative composition, comprising:(i) beta-lactoglobulin (BLG), 0.25% to 4% w / w;(ii) trans-glutaminase, protein glutaminase or both, 0.01% to 0.16% w / w;(iii) sodium hexametaphosphate, 0.01% to 0.15% w / w;(iv) dipotassium phosphate, 0.1% to 1.8% w / w;(v) monopotassium phosphate, 0.1% to 1.8% w / w;(vi) optionally, carrageenan, 0.01% to 0.2% w / w, gellan gum, 0.02% to 0.08% w / w, or both; and(vii) water, to 100% w / w; wherein the milk alternative composition is devoid of animal-derived ingredients.

2. The milk alternative composition according to claim 1, comprising 0.35% to 2.9% w / w BLG.

3. The milk alternative composition according to any one of claims 1 to 2, comprising about 1% w / w BLG.

4. The milk alternative composition according to any one of claims 1 to 3, wherein the BLG is a recombinant beta-lactoglobulin (rBLG).

5. The milk alternative composition according to any one of claims 1 to 4, which further comprises plant fat, 0.1% to 5% w / w.

6. The milk alternative composition according to claim 5, which comprises the plant fat 0.5%-4.5% w / w.

7. The milk alternative composition according to claim 6, which comprises the plant fat 2.5%-4% w / w.

8. The milk alternative composition according to any one of claims 5 to 7, wherein the plant fat comprises shea fat, coconut fat, or a combination of shea fat and coconut fat.

9. The milk alternative composition according to any one of claims 1 to 8, which comprises trans-glutaminase, protein glutaminase, or both, 0.005% to 0.12% w / w.

10. The milk alternative composition according to claim 9, which comprises transglutaminase, protein glutaminase, or both, 0.01% to 0.1% w / w.

11. The milk alternative composition according to claim 9, which comprises transglutaminase, protein glutaminase, or both, 0.012% to 0.045% w / w.

12. The milk alternative composition according to any one of claims 1 to 11, which comprises both the trans-glutaminase and the protein glutaminase.

13. The milk alternative composition according to any one of claims 1 to 12, which further comprises calcium carbonate, 0.1% to 0.75% w / w.

14. The milk alternative composition according to claim 13, which comprises the calcium carbonate, 0.15% to 0.6% w / w.

15. The milk alternative composition according to any one of claims 13 to 14, which comprises the calcium carbonate, 0.2% to 0.55% w / w.

16. The milk alternative composition according to any one of claims 1 to 15, which comprises the carrageenan or the gellan gum.

17. The milk alternative composition according to claim 16, which comprises the carrageenan, 0.01% to 0.2% w / w.

18. The milk alternative composition according to any one of claims 16 to 17, which comprises the gellan gum, 0.02% to 0.08% w / w.

19. The milk alternative composition according to any one of claims 1 to 18, which comprises sodium hexametaphosphate, 0.025% to 0.075% w / w.

20. The milk alternative composition according to claim 19, which comprises sodium hexametaphosphate, 0.03% to 0.06% w / w.

21. The milk alternative composition according to any one of claims 1 to 20, which comprises dipotassium phosphate, 0.35% to 1% w / w.

22. The milk alternative composition according to claim 21, which comprises dipotassium phosphate, 0.4% to 0.85% w / w.

23. The milk alternative composition according to any one of claims 1 to 22, which comprises monopotassium phosphate, 0.05% to 0.65% w / w.

24. The milk alternative composition according to claim 23, which comprises monopotassium phosphate, 0.1% to 0.5% w / w.

25. The milk alternative composition according to any one of claims 1 to 24, which is substantially devoid of trisodium citrate.

26. The milk alternative composition according to any one of claims 1 to 25, which is substantially devoid of disodium phosphate.

27. The milk alternative composition according to any one of claims 1 to 26, which is substantially devoid of tricalcium phosphate.

28. The milk alternative composition according to claim 1 comprising:(i) BLG, about 1% w / w;(ii) trans-glutaminase and protein glutaminase, about 0.04% w / w;(iii) L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.035% w / w;(v) dipotassium phosphate, about 0.46% w / w;(vi) monopotassium phosphate, about 0.44% w / w;(vii) a combination of shea fat and coconut fat, about 4% w / w;(viii) sucrose, about 2% w / w;(ix) calcium carbonate, about 0.25% w / w;(x) sodium chloride, about 0.06% w / w;(xi) Arabic gum, about 0.18% w / w;(xii) optionally, carrageenan, about 0.05% w / w;(xiii) optionally, gellan gum, about 0.04% w / w;(xiv) water, to 100% w / w.

29. The milk alternative composition of claim 1, comprising:(i) BLG, about 1.2% w / w;(ii) protein glutaminase, about 0.015% w / w;(iii) optionally, L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.05% w / w;(v) dipotassium phosphate, about 0.8% w / w;(vi) monopotassium phosphate, about 0.15% w / w;(vii) optionally, a combination of shea fat and coconut fat, about 3% w / w;(viii) optionally, sucrose, about 1.1% w / w;(ix) optionally, calcium carbonate, about 0.51% w / w;(x) optionally, sodium chloride, about 0.06% w / w;(xi) optionally, fructo-oligosaccharides, about 1.1% w / w,(xii) optionally, carrageenan, about 0.05% w / w;(xiii) optionally, gellan gum, about 0.04% w / w;(xiv) optionally, hydrolyzed sunflower lecithin, about 0.01% w / w;(xv) optionally, vitamin E, about 0.01% w / w;(xvi) optionally, flavoring, about 0.015% w / w; and(xvii) water, to 100% w / w.

30. The milk alternative composition of claim 1, comprising:(i) BLG, about 1.2% w / w;(ii) protein glutaminase, about 0.015% w / w;(iii) L-cystine, about 0.02% w / w;(iv) sodium hexametaphosphate, about 0.05% w / w;(v) dipotassium phosphate, about 0.8% w / w;(vi) monopotassium phosphate, about 0.15% w / w;(vii) a combination of shea fat and coconut fat, about 3% w / w;(viii) sucrose, about 1.1% w / w;(ix) calcium carbonate, about 0.51% w / w;(x) sodium chloride, about 0.06% w / w;(xi) fructo-oligosaccharides, about 1.1% w / w,(xii) optionally, carrageenan, about 0.05% w / w;(xiii) optionally gellan gum, about 0.04% w / w;(xiv) hydrolyzed sunflower lecithin, about 0.01% w / w;(xv) vitamin E, about 0.01% w / w;(xvi) flavoring, about 0.015% w / w; and(xvii) water, to 100% w / w.

31. The milk alternative composition according to any one of claims 1 to 30, which has a pH in the range of 6.65 to 7.5.

32. The milk alternative composition according to any one of claims 1 to 31, which has viscosity of no more than 6.5 mPa / s.

33. The milk alternative composition according to claim 32, which has a viscosity no more than 6.25 mPa / s.

34. The milk alternative composition according to claim 32, which has viscosity in the range of 5.65 to 6.35 mPa / s.

35. The milk alternative composition according to any one of claims 1 to 34, which is in the form of liquid milk.

36. The milk alternative composition according to any one of claims 1 to 35, which has color difference of no more than 2.5, as measured by delta L compared to cow milk.

37. The milk alternative composition according to any one of claims 1 to 36, which has color difference of no more than 1, as measured by delta L compared to cow milk.

38. The milk alternative composition according to any one of claims 36 to 37, which has color difference of about 0.7, as measured by delta L compared to cow milk.

39. The milk alternative composition according to any one of claims 1 to 38, wherein the BLG is the main protein in the milk alternative composition.

40. The milk alternative composition according to any one of claims 1 to 39, wherein the BLG is the only whey protein in the milk alternative composition.

41. The milk alternative composition according to any one of claims 1 to 40, wherein the BLG is the only milk protein in the milk alternative composition.

42. The milk alternative composition according to any one of claims 1 to 41, wherein the BLG is the only protein in the milk alternative composition.

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