## 2 Results  
The experimental (Exp) and control (Ctl) diets differed in terms of presence of fresh sorghum and incidence of ensiled forages (19 vs. 28 kg/d as fed, respectively), but had similar compositions, in particular in regards to the protein and energy content (Table 1). \begin{table}
\begin{tabular}{c c c} \hline \hline
**Item** & **Exp a** & **Ctl b** \\ \hline Ingredients & & \\ Maize silage & 15.0 & 18.0 \\ Grass silage & 4.0 & 10.0 \\ Fresh sorghum & 20.0 & - \\ Meadow hay & 2.5 & 4.5 \\ Concentrate c & 7.0 & 6.5 \\ Mineral and vitamin premix & 0.25 & 0.25 \\ Forage to concentrate ratio, \%DM & 67.8 & 68.8 \\ Chemical composition & & \\ Dry matter, kg & 15.5 & 15.0 \\ UFL, n/kg DM & 0.86 & 0.84 \\ Crude Protein, \%DM & 14.85 & 14.16 \\ NDF, \%DM & 45.09 & 42.17 \\ \hline \hline \end{tabular} Exp, experimental. Ctl, control. DM, dry matter. UFL, Unite Fourragère Luit: 1 UFL = 7.11 MJ/kg of net energy for lactation. NDF, neutral detergent fiber. a Total mixed ration containing 20 kg of fresh sorghum. b Total mixed ration containing no fresh sorghum. c Based (as-fed basis) on soybean meal (4.7%), maize meal (34.9%), sunflower meal (13.0%), and barley meal (5.2%).  
\end{table} 
Table 1: Ingredients (kg as feed/day per head) and chemical composition of the total mixed ration fed to buffalo cows. In Table 2 are summarized selected data on milk composition and odor/flavor attributes of mozzarella cheese of the two dietary treatments. As discussed in [PERSON] et al. [PERSON] _et al._ (2018), no effect of diet was found for milk yield and chemical composition, as a result of the fact that the Exp and Ctl diets were kept isointrogenous and isoenergetic. By contrast, compared to the Ctl, the fatty acid (FA) profile of the Exp mozzarella was characterized by increased levels of monounsaturated (MUFA) and polyunsaturated FA (PUFA). From a sensorial point of view, the Exp mozzarella had a lower overall odor, overall flavor (\(p<0.05\)), milk flavor (\(p<0.01\)), and whey odor/flavor (\(p<0.05\)). The milk FA composition was not assessed, but it might be gathered from that of mozzarella, since it has been largely demonstrated that the FA of milk and fresh cheese do not significantly differ [PERSON] _et al._ (2018); [PERSON] _et al._ (2018); [PERSON] _et al._ (2018); [PERSON] _et al._ (2018). In Table 3, the VOCs identified in the milk and mozzarella cheese samples are given, and Table 4 lists their sensory descriptors and odor thresholds, based on the available literature ([PERSON] _et al._, 2016; [PERSON] _et al._, 2018; [PERSON] _et al._, 2018; [PERSON] _et al._, 2018; [PERSON] _et al._, 2018; [PERSON] _et al._, 2018). The performed analysis allowed us to identify in 18 different VOCs in the headspace of milk samples recognized as odor-conferring molecules. Except for hexanoic acid, 2-heptanone, and 2-nonanone, the dietary treatment influenced all milk VOCs in terms of quality and quantity. In detail, the presence of pentanal, hexanal, 2-ethyl-1-hexanol, ethyl acetate, propyl acetate, and toluene characterized the Exp milk, whereas acetic acid and 2-butanone were found only in Ctl milk. The most abundant volatile compounds were the free fatty acids (FFA) that were almost all statistically higher in Ctl milk, namely tetradecanoic acid (\(p<0.001\)), dodecanoic acid (\(p<0.01\)), decanoic acid, butanoic acid (\(p<0.05\)), and octanoic acid (\(p<0.1\)). In similarity, acetone and 2-butanone, among ketones, and nonanal, among