## 3 Discussion  
Typically, fat in both buffalo and cow milk contains about 70% SFAs and 30% MUFAs and PUFAs [23]. Our buffalo and cow milk samples had 10% more SFAs when compared to the aforementioned study, with lower levels of MUFAs and PUFAs. Different authors have reported changes in the FA composition of milk and dairy products as a function of the feeding system [24; 25; 26]. Maize silage is rich in linoleic and oleic acids and poor in linolenic acid. It has been reported that, compared to a hay-based diet, a diet rich in maize silage and concentrates decreases the concentration of branched-chain FAs [27]. An intensive feeding system that uses a highly concentrated and stored forage-based diet and increased milking frequency could further reduce the concentration of PUFAs [28; 29]. Sometimes, to optimize the balance of FAs in milk fat in intensive feeding systems, bovines are fed fish oils or oilseed lipid supplements, which are rich in unsaturated FAs, in order to increase the PUFA level in their milk [30; 31]. Although the content of fat has been found to be similar in mycorrhizal and nonmycorrhizal milk samples for the same feeding tests [5], the differences in FA composition presented here are probably related to the higher number of leaves formed in mycorrhizal plants [5; 11], which could influence the fermentation and FA composition of the silage. However, there is a scarcity of studies on feeding tests with mycorrhizal forage and the differences that affect the FA composition in milk, which makes these differences difficult to understand. The differences found in FAs could also affect the texture of dairy products. In fact, some dairy products characterized by higher SFAs are reported to be less soft and more viscous than dairy products characterized by higher levels of MUFAs and PUFAs [32]. FA composition could also indirectly influence the aroma of dairy products. In fact, they act as precursors of other important aroma components, such as methylketones, alcohols, aldehydes, and esters. Methylketones are the result of the enzymatic oxidation of free fatty acids to \(\beta\)-ketoads and their consequent decarboxylation, with the loss of one carbon atom, leading to alkan-2-ones [33]. In both buffalo and cows, mycorrhizal milk samples showed a trend of a higher n \(\omega\)-6/\(\omega\)-3 ratio than nonmycorrhizal. This difference was not statistically significant, but for both mycorrhizal and nonmycorrhizal milk samples, the \(\omega\)-6/\(\omega\)-3 ratio was above the recommended limit of 5:1. The higher ratio for M + m samples can be explained by higher amounts of linoleic acid and lower amounts of linolenic acid in contrast to M samples. Even if both \(\omega\)-6 and \(\omega\)-3 FAs are essential for humans, because they cannot be formed de novo, the correct ratio is need for human health. In fact, a study conducted by Strandvik [34] demonstrated that a greater consumption of \(\omega\)-6 could be one of the main causes of childhood obesity. \begin{table}
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The higher level of alkan-2-ones, as well as ethyl acetate, found in buffalo milk compared to cow milk is in agreement with the data reported in the literature [20]. It is probably related to the greater quantities of FAs present in buffalo milk. The mycorrhizal forage is responsible for increased VOC emissions from the root [11]. Among VOCs produced by AMF in the root, there are some organic acids that can be transferred from forage directly into milk through the rumen and the respiratory tract [12; 13]. The latter route has been reported to be faster [14; 15], and could explain the higher level of VOCs found in milk obtained from animals fed mycorrhizal forage. In conclusion, seed inoculation of maize and sorghum plants with AMF is a good alternative for producing ensiled forage, as it slightly affects the quality of milk in terms of FA and VOC composition.