## 2 Results
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Item** & **Exp a** & **Ctl b** & **SEM** & \(p\)**-Value** \\ \hline Milk yield, kg/head & 9.01 & 8.7 & 0.26 & 0.558 \\ per day & & & & \\ Milk chemical & & & & \\ composition, g/kg & & & & \\ Fat & 94.1 & 90.6 & 3.33 & 0.24 \\ Protein & 52.7 & 50.7 & 1.12 & 0.202 \\ Fat/Protein ratio & 1.86 & 1.86 & 0.04 & 0.93 \\ Lactose & 47.1 & 47.1 & 0.71 & 0.975 \\ Mozzarella & & & & \\ chemical & & & & \\ composition, g/kg & & & & \\ Fat & 287.0 & 276.2 & 0.36 & 0.103 \\ Protein & 201.3 & 206.9 & 0.67 & 0.587 \\ Fat/Protein ratio & 1.43 & 1.34 & 0.06 & 0.37 \\ SFA & 75.01 & 79.01 & 0.17 & \(<0.001\) \\ UFA & 24.95 & 20.95 & 0.11 & \(<0.001\) \\ MUFA & 22.41 & 18.9 & 0.17 & \(<0.001\) \\ PUFA & 2.96 & 2.00 & 0.03 & \(<0.001\) \\ Mozzarella & & & & \\ odor/flavor & & & & \\ intensities c & & & & \\ Overall odor & 74.80 & 81.45 & 1.74 & 0.022 \\ Overall flavor & 57.70 & 65.15 & 2.08 & 0.03 \\ Milk & 59.25 & 70.05 & 2.05 & 0.004 \\ Butter & 51.75 & 48.90 & 3.12 & 0.533 \\ Whey & 17.45 & 24.60 & 2.04 & 0.032 \\ Yogurt & 21.35 & 20.60 & 1.70 & 0.762 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Milk and mozzarella characteristics (least square means), as affected by fresh sorghum dietary inclusion (data from [PERSON] et al., 2018 [PERSON] _et al._, 2018). aldehydes, were higher in Ctl milk. Overall, in terms of chemical families, acids and ketones were higher in Ctl milk, whereas the inclusion of fresh forage led to the formation of alcohols, esters, hydrocarbons, and aldehydes, compounds that, except nonanal, were found only in Exp milk. Twenty-three different VOCs were detected in mozzarella cheese. For both Ctl and Exp mozzarella cheeses, hydrocarbons and esters were the most represented VOCs followed by ketones, aldehydes, alcohols, and finally, the FFA (Table 3). From a qualitative point of view, butanoic acid and 2,3 pentanedione were detected only in Ctl mozzarella, whereas 1-butanol and 1-pentanol were only in the Exp mozzarella. The transformation of milk into mozzarella led to a reduction of the differences between the two kinds of cheeses, and only propyl butanoate was found to be statistically higher (\(p<0.01\)) in the Ctl mozzarella. These results indicate that the Exp cheese could be characterized by less intense 'fruity', 'cream', and 'cheese' notes than the Ctl sample (Table 4). The general picture of these findings is shown in the biplot of the principal component analysis (PCA) made on VOCs from milk and mozzarella cheese (Figure 1). The two main principal components explain 67.16% of the variance, with the Principal Component 1 discriminating milk and cheese samples. It is possible to note that the mozzarella cheese was less affected by the dietary treatment than milk. The milk samples were characterized mainly by the volatile fatty acids, acetone, 2-butanone, 2-heptanone, 2-nonanone, and nonanal. On the contrary, mozzarella cheese samples were characterized by esters (except propyl acetate), hydrocarbons (except toluene), alcohols (except 2-ethyl-1-hexanol), 2,3-butanedione, 2,3-pentanedione, and 3-hydroxy-2-butanone. The Principal Component 2 discriminated the Exp milk samples from the Ctl ones. The use of fresh forage led to have milk with a higher level of 2-nonanone, 2-ethyl-1-hexanol, toluene, pentanal, hexanal, and propyl acetate. In contrast, the Ctl samples were characterized by volatile fatty acids, acetone, 2-butanone, and nonanal.