saturated milk fat fluid at body temperature, and which are small enough that they can evaporate into the air and reach our nose Normally, free fatty acids give an undesirable, soapy flavor to foods But in sparing quantities, the 4- to 12-carbon rumen fatty acids, branched versions of these, and acidalcohol combinations called esters, provide milk with its fundamental blend of animal and fruity notes The distinctive smells of goat and sheep milks are due to two particular branched 8-carbon fatty acids (4-ethyloctanoic, 4-methyl-octanoic) that are absent in cow’s milk Buffalo milk, from which traditional mozzarella cheese is made, has a characteristic blend of modified fatty acids reminiscent of mushrooms and freshly cut grass, together with a barnyardy nitrogen compound (indole) The basic flavor of fresh milk is affected by the animals’ feed Dry hay and silage are relatively poor in fat and protein and produce a less complicated, mildly cheesy aroma, while lush pasturage provides raw material for sweet, raspberry-like notes (derivatives of unsaturated long-chain fatty acids), as well as barnyardy indoles Flavors from Cooking Low-temperature pasteurization (p 22) slightly modifies milk flavor by driving off some of the more delicate aromas, but stabilizes it by inactivating enzymes and bacteria, and adds slightly sulfury and green-leaf notes (dimethyl sulfide, hexanal) High-temperature pasteurization or brief cooking — heating milk above 170ºF/76ºC — generates traces of many flavorful substances, including those characteristic of vanilla, almonds, and cultured butter, as well as eggy hydrogen sulfide Prolonged boiling encourages browning or Maillard reactions between lactose and milk proteins, and generates molecules that combine to give the flavor of ... some of the more delicate aromas, but stabilizes it by inactivating enzymes and bacteria, and adds slightly sulfury and green-leaf notes (dimethyl sulfide, hexanal) High-temperature pasteurization... sweet, raspberry-like notes (derivatives of unsaturated long-chain fatty acids), as well as barnyardy indoles Flavors from Cooking Low-temperature pasteurization (p 22) slightly modifies milk flavor by driving off some... milk above 170ºF/76ºC — generates traces of many flavorful substances, including those characteristic of vanilla, almonds, and cultured butter, as well as eggy hydrogen sulfide Prolonged boiling encourages browning