Remember when milk simply came from a cow, sat in a bottle, and we poured it over cereal or into tea without a second thought?

Today’s supermarket aisles look more like a dairy-versus-plant-milk peace summit than a pantry staple section. From soy and almond to oat (and the odd “barista” blend boasting creamy foam), the choices are many. But for Australians aged 60 and over – who are often mindful of health, bone strength and balance – what should you be putting in your glass and your morning flat white?

To find answers, we looked at the numbers: how many Aussies still choose traditional dairy, how plant-based milks are faring, what the dairy industry looks like now, and which milks genuinely deliver the nutrients older Australians need.

Dairy Still Rules the Fridge – But Changes Are Afoot

Despite the buzz over oat lattes and almond-milk smoothies, traditional cow’s milk remains Australia’s favourite.

Over half of Australians (53.5 per cent) buy only dairy milk – and dairy still makes up around 90 per cent of the milk Australians consume in volume.

However, overall per-person milk drinking has been gently declining. According to the Australian Bureau of Statistics, daily milk intake per person slipped in recent years, while purchases of milk substitutes rose – suggesting a slow shift in habit, if not outright replacement.

Meanwhile, the dairy industry itself is a powerhouse: Australia produces more than 8 billion litres of milk annually and remains one of the country’s top agricultural sectors – even if the number of farms has fallen significantly in the past decade as smaller producers exit the industry or consolidate.

Why the change? Some Australians are reducing dairy for health, environmental, ethical or intolerance reasons, and plant milks now appear in many kitchens and coffee shops.

Plant Milks Are Growing — But From a Small Base

Plant-based alternatives like soy, almond and oat milk are no longer niche products. Vitasoy Australia forecasts production of around 70 million litres of plant-based milks this year alone – a big jump from its early years.

Recent research suggests about 40 per cent of Australian households now stock a plant-based milk alongside or instead of dairy, and oat milk is rising rapidly, particularly in cafés.

Market data shows soy milk still holds a large share of the plant-milk market, with oat and almond following. Almond is widely chosen for its flavour and low calories, while oat milk’s creamy texture makes it popular in coffee.

Yet despite growth, plant milks account for a relatively small share of total milk consumption in Australia – and many households drink both dairy and plant based kinds rather than choosing one exclusively.

What Should 60-Somethings Drink – and How Much?

Nutritional Basics

For Australians in their 60s, calcium, protein, B vitamins and iodine are especially important for bone health and muscle maintenance.

Traditional dairy milk is naturally rich in these nutrients – especially protein and calcium – which are harder to match in most plant milks unless they are fortified.

Plant milks can be part of a healthy diet, especially for those with lactose intolerance or other dietary preferences – just check for fortification with calcium and vitamin D and beware of added sugars.

How Much to Drink?

There’s no one-size-fits-all number, but the Australian Dietary Guidelines suggest including milk or fortified alternatives daily as part of a balanced diet – roughly 1–2 daily serves for older adults, depending on energy needs and other dairy foods consumed. Dairy or fortified plant milk can help meet calcium and protein recommendations without excess fat or sugar.

Always pair milk drinking with whole foods – cereals, fruit, soups or in coffee.

Flat White Focus: What Milk Works Best?

For coffee lovers over 60 who care about flavour and texture:

Cow’s milk (full-cream or reduced-fat) remains the gold standard for flat whites because its natural protein and fat help create stable, silky microfoam and a balanced taste.

Oat milk barista blends are the most popular plant-based alternative for flat whites in cafés because they foam well and offer a creamy mouth feel that complements espresso. Many Australian baristas now rate oat first, dairy second, and soy third for coffee texture.

Soy milk can work well too, especially if fortified and chosen in a barista style, but some find its flavour slightly stronger or bean-like compared with oat or dairy.

So, if you’re after the perfect morning flat white that’s rich and smooth, traditional dairy is still hard to beat – but a barista oat milk is a satisfying, latte-friendly alternative if you’re avoiding dairy.

Final Sip

Milk may have started simply, but today it’s all about choices that fit your health needs and your coffee preferences. For Australians over 60, dairy remains a nutritious and versatile staple – but plant milks have earned a place in many kitchens and cafés. As with all food decisions at this stage of life, aim for balance, check nutritional information, and let flavour guide your morning flat white.