The aim of this research is to prepare acceptable casein free and lactose free high quality alternative milk which were previously studied by the same authors. Coconut milk (A), potato flour milk (B), white corn milk (E), Tiger nut milk (F), sorghum milk (G), dry bean milk (H) sesame milk (I), and cantaloupe seeds milk (J) were used to make five composite alternative milks (AFG, AHJ, ABI, JBI and FBE) as shown in part I. Composite alternative milks were evaluated by physical, microbiological and sensory during storage period. Composite alternative milks had sensory qualities that were acceptable, with good nutritional content, and high quality in flavor, color, mouth feel, taste, and texture. Approximately, during storage, all samples of composite alternative milk's sensory qualities and total bacterial count were unaffected. Acidity was increased by increasing of storage period in samples with 50% tigernut milk or 50% cantaloupe seed milk. Sedimentation stability was high in samples with 50% tigernut milk or cantaloupe seed milk. The highest viscosity at 10 rpm found in sample with 50% coconut milk, 25% potato flour milk and 25% sesame milk. Samples containing 50% coconut milk have the best color, taste, flavor, texture and mouth feel.