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But in sparing portions, the 4- to 12-carbon rumen fatty acids, branched versions of those, and acid-alcohol mixtures known as esters, provide milk with its elementary mix of animal and fruity notes. The distinctive smells of goat and sheep milks are due to two explicit branched 8-carbon fatty acids (4-ethyl-octanoic, 4-methyl-octanoic) which are absent in cow’s milk. Buffalo milk, from which traditional mozzarella cheese is made, has a attribute mix of modified fatty acids paying homage to mushrooms and freshly cut grass, …